Twice Baked Potatoes


  • 4 large russet potatoes
  • 6-8 pieces bacon
  • 2 green onions
  • 3 tbsp butter
  • 13 cup sour cream
  • 13 cup shredded sharp cheddar cheese



  • Preheat oven to 400°F
  • Wash and scrub potatoes
  • Line a baking sheet with aluminum foil

Bake potatoes

  • Coat potatoes in canola oil and salt
  • Bake for an hour
  • While waiting
    • Cut green onions
    • Grate cheese
  • Put bacon in halfway through if you’re making some

Make filling and fill

  • Cut top third off potatoes and scrape out most of the potato leaving a boat shape
  • Add all scraped, roasted potato to a mixing bowl
  • Put the skins back in the bottom of each potato
  • Mash the potato with fillings
  • Taste and adjust seasoning (salt, pepper, cayenne, etc)
  • Spoon filling back into the potato skins
  • Refrigerate until ready if not using immediately

Bake again

  • Form nooks and crannies with a fork
  • Brush melted butter on top of each potato
  • Bake at 400°F for 25–30 mins