Twice-baked potatoes are no more difficult to make than mashed potatoes or regular baked potatoes. They just take a little more planning and prep work. Perfect as a side to any entree.
The first time I made this recipe we had company visiting from out of town. I wanted something different as a side so I started looking through my cookbook shelf.
Ree Drummond, aka The Pioneer Woman, has an awesome cookbook. I was looking for something new to do with a potato for dinner one evening and turned to her cookbook The Pioneer Woman Cooks for ideas. Well, lo and behold, I had all the ingredients for the Pioneer Woman’s twice-baked potatoes.
Because this recipe has both milk and sour cream, the result are deliciously creamy twice baked potatoes. I would have no issue serving these for any holiday.
In fact, I bet you can make these ahead to the point of baking them the second time. Just refrigerate them until you’re ready to bake but remove them about 30 minutes in advance.
It was very well received by my guests and definitely a recipe that will go into my recipe box. The recipe makes enough for a crowd with 8 servings, half a potato per person, but can easily be cut back for fewer servings. The Pioneer Woman’s recipe originally serves 16 so I cut it to 8.
Warning: These twice-baked potatoes are so good, you’ll want a whole potato to yourself. Speaking of having a whole potato to yourself, you can make these with any sized potato.
If you’re looking for more potato recipes check out:
- 4 baking potatoes - scrubbed clean
- Canola Oil
- 8 slices thick-cut bacon, fried
- 2 sticks butter, cut into slices
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated sharp cheddar cheese
- 2 green onions, sliced
- Preheat oven to 400 degrees F.
- With a paper towel, rub the outside of the potatoes with canola oil. Place potatoes on a baking sheet and bake for 45 minutes, or until the potatoes are cooked inside and the skins are slightly crisp. Turn the oven down to 300 degrees F.
- Dice the fried bacon into bits. In a large bowl, combine the bacon, butter, sour cream, milk, salt, and pepper into a large bowl.
- While the potatoes are still hot, hold each potato in a clean towel and cut in half lengthwise. With a large spoon, scrape out the insides into the bowl with the other ingredients. Repeat until all the potatoes have been scraped. Reserve the potato skins on a large baking sheet.
- Use a potato masher to mix the ingredients together. Stir in 1 cup of the grated Cheddar cheese. Add sliced green onions to the bowl. Stir, taste and adjust the seasonings if necessary.
- Fill each potato half with the potato mixture and return to the baking sheet. Top with remaining 1 cup grated Cheddar cheese. Bake for 10 to 15 minutes until the cheese is melted and the potatoes are hot.
This post was originally published September 28, 2011, and updated August 16, 2020
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