Ultimate Twice Baked Potatoes
Featured in Allrecipes Magazine

Ultimate Twice Baked Potatoes

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"I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch."
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1 h 30 m servings 422 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 2927 Ratings

Most helpful positive review

Very good recipe. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. The answer is very simple. First, be sure to use baking potatoes...

Most helpful critical review

It may be easier to boil the potato flesh for easier mashing.

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Most positive
Least positive

Very good recipe. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. The answer is very simple. First, be sure to use baking potatoes...

I used very very large russet baking potatoes for this recipe. Perfect. I also added 4 oz. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. I made and ...

I've made these twice and they are always a hit! I read the other reviews and here's what I suggest: 1) I use the largest potatoes I can find. It doesn't matter if you cook them at 350,400 what...

I have been making this same recipe for years with one exception. I make them with mini red skinned potatoes. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few t...

Everyone enjoyed at Christmas dinner. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a little finely chopped bacon. How to get perfect potato "shells" - bake potatoe...

After reading the reviews I couldn't wait to make these potatoes and once I did, I was more than pleased! Even the pickiest of eaters loved these twice baked potatoes, sour cream and all! I rec...

Excellent, excellent, excellent! Have made these more times over the years than I can count. I use what I need, then freeze the rest in zip-lock freezer bags to have on hand as I need them. SO c...

very good, very tasty, but will use half sour cream next time. A tad too...creamy/runny.

You can not go wrong with this recipe. I have used another twice baked potato recipe for a few years now...and this one is really just as good. The only direction that I have is to follow the ...

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