I realize I’m not introducing anything groundbreaking here, but the taste of these twice baked potatoes is out of this world.  Lets not go crazy here, it’s pretty simple.  I whipped these up to accompany some burgers.  Give ’em a try.

If you’re planning ahead, you can make these and refrigerate them for up to three days before.  You can also freeze them, but leave out the green onions or chives, since they don’t freeze well.  Do this before baking them the second time.  When you’re ready to eat, pop them in the oven.


-Six russet potatoes
-1.5 sticks of butter
-3/4 cup sour cream
-3/4 cup cheese (I used cheddar jack)
-Bacon or bacon bits, 1/4 cup
-Green onion or chives (optional)
-Pepper to taste

Start by baking your potatoes at 400F for an hour and fifteen minutes, or until done.

Put butter, sour cream and bacon in a large bowl.Cut still-hot potatoes in half (carefully) and scoop out the insides.  Put in the bowl with the butter, sour cream and bacon.

Mix together using a potato masher or mixer until creamy.  I like mine with some texture though, so I didn’t mix it for very long.

Pretend the above picture includes cheese!

Now, scoop the mixture into your empty potato shells.  Top them with extra cheese if you’d like!  (Who doesn’t like extra cheese?!)

Put them in the oven at 350F for 15-20 minutes until cheese is hot and bubbly.

That’s what I’m talking about!

Serve up with burgers, steak, brisket, tenderloin, or whatever else you’re craving!