Twice Baked Potatoes

Is there anything better than a twice baked potato?  Like, if it's good the first time, how much better does it get the second time?  WAAAAAY better, my friend!

Twice Baked Potatoes

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Total Time: 1 hour 40 minutes
Servings: 6


  • 8 baking potatoes, washed
  • 3 tablespoons  canola oil
  • 2 sticks salted butter
  • 1 cup  bacon bits ( fry your own!)
  • 1 cup  sour cream
  • 1 cup  Sharp Cheddar or Jack cheese (or a mix of both), plus more for topping
  • 1/2 cup  whole milk
  • 2 teaspoons  Lawry's seasoned salt (or kosher salt or, even better, Maldon salt)
  • 5 green onions, thinly sliced
  • Freshly ground black pepper


  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through. You should be able to easily pierce them with a fork.
  • Slice the butter into 1/2 inch pieces.  Place in a large mixing bowl and add the bacon bits and sour cream.
  • Remove the potatoes from the oven. Lower the heat to 350 degrees F.
  • With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the skin.  Leave a small rim of potato intact for support. Lay the hollowed out potato skins on a baking sheet.
  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
  • Fill the potato skins with the filling. I like to fill the skins so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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