Twice Baked Potatoes

Twice Baked Potatoes | Dawn's RecipesI hope everyone had a fantastic 2012 and is looking forward to a stellar 2013! I have some new content ideas I’m excited to implement this year. Life with a toddler and a newborn doesn’t give me a lot of extra time, but I think I can still squeeze it all in.

This recipe started out as something an ex-boyfriend would make for parties. (Hey, I guess the relationship wasn’t all bad!) I showed him a few tricks to improve the texture and flavor. It’s undergone even more changes since, resulting in a more consistent end result. It’s still one of my favorite appetizers to serve, and I always get rave reviews. Bonus: If you manage to have any leftovers they reheat just fine in the microwave.

Twice Baked Potatoes

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: About 20 servings

Twice Baked Potatoes


  • 5 pounds baking potatoes, such as russet
  • 3 tablespoons butter
  • 8 ounces sour cream
  • 1/4 cup milk
  • 1/2 packet (2 tablespoons) taco seasoning mix
  • 1/2 cup real bacon bits
  • 1 cup shredded cheese


  1. Preheat oven to 425F.
  2. Scrub potatoes and prick all over with a fork. Bake directly on oven rack for 40 to 60 minutes, or until tender.
  3. Cut potatoes in half lengthwise. Scoop flesh out of potatoes into bowl, leaving skins about 1/4-inch thick.
  4. Add remaining ingredients and mash well. Spoon mixture into potato skins and arrange on baking sheet.
  5. Bake for 15 to 20 minutes, or until potato mixture begins to brown.
  6. Top with additional cheese and bake until cheese is melted, about 2 to 3 minutes more.


Potatoes can be baked and filled a day in advance. Cover with plastic wrap and refrigerate. Then uncover and continue with the second baking the next day.


Twice Baked Potatoes — 4 Comments