Twice Baked Potatoes Recipe - Allrecipes.com
Twice Baked Potatoes Recipe
  • READY IN 1½ hrs

Twice Baked Potatoes

Read Reviews (202)

"This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling." —  

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Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
  2. Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
  5. Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
  6. Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
  7. Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

These are hands down the best stuffed potatoes ever. I leave out the bread crumbs, but otherwise follow the recipe. I made them for Christmas Eve and they were a huge hit. Now I make them about once a week.

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Most Helpful Critical Review
Apr 06, 2006

These have the potential to be FABULOUS, but they were way too spicy for our family's taste. We have two little ones at home who couldn't even begin to eat these. I generally like spicy foods, but these were a little over the top. Next time, I'll cut the red and black pepper in half and see how it works.

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Jan 25, 2004

Very good! I do recommend to cut back on the onion! I LOVE onions and I had doubled the recipe to make 8 potato's and halfed the onion's because it seemed like a lot to me and it was still very potent. Very good though! Thanks for the recipe! I will make this again!

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Jan 25, 2004

A great alternative to the usual baked potato. It takes a little more time, but is so good! I used reduced fat sour cream, 2% cheddar cheese and less butter and it was still delicious! I would recomend mashing the potatoes when all of the ingrediants get into the bowl to make a more creamier mixture. I will definately make this again! Thanks!

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Jul 23, 2003

Outstanding baked potatoes, even if you leave out the red pepper and the mushrooms, as I did. Thanks for sharing Jamie.

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Jan 25, 2004

Best twice baked taters I have ever had!! Needed to reduce the red pepper though...too much for our taste.

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Apr 09, 2003

Im just learning to cook, and this recipe was very simple to follow. They turned out great and my guests loved them, they even asked for the recipe! The first batch I made though, the filling ran out all over when in the oven. My second attempt I didnt hollow so much out of the skins and they were perfect!

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Jan 25, 2004

Yuck! I normally love twice-baked potatoes, but this recipe was not the best. Too much onion, too much red pepper, and too much black pepper (and I had cut them down to begin with). I also used huge potatoes, so I don't know what the problem was. I won't be making these again.

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Nutrition

  • Calories
  • 859 kcal
  • 43%
  • Carbohydrates
  • 73.5 g
  • 24%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 50.3 g
  • 77%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 1497 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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