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Twice baked potatoes


COOK TIME: 1 hr 35 min


  • ​4 large Russet Potatoes

  • 1 lb. bacon, cooked and roughly chopped

  • 2 cups medium cheddar cheese, grated

  • 4 oz. blue cheese, crumbled

  • 1/2 cup of sour cream

  • 1/2 cup heavy cream

  • 4 green onions

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  1. Preheat oven to 400 degrees F.

  2. Bake Potatoes for 1 hour and 15 minutes on a parchment or foil lined baking sheet until for tender.

  3. Lower oven temperature to 350 degrees F.

  4. allow Potatoes to cool and cut in half. Using a cookie scooper or a spoon, scoop out the inside of the Potatoes, leaving a thin layer of Potato still attached to the skin. Place removed Potato in a large mixing bowl.

  5. To the Potato flesh in the bowl add 3/4 of the bacon, 1 cup of cheddar, 1/2 of the blue cheese, the sour cream, heavy cream, 3/4 of the green onions, salt, pepper, onion and garlic powder. Mix until fully combined.

  6. Divide the Potato mixture between the skins. Sprinkle with remaining cheese. Bake in the oven for 20 minutes. Top with remaining blue cheese crumbles, remaining bacon and remaining green onions.

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