Twice Baked Potatoes

Twice Baked Potatoes

Enjoy your creamy and flavorful twice-baked potatoes!


  • 4 large baking potatoes
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon, crumbled
  • 4 green onions, finely chopped
  • Salt and pepper to taste
  • Olive oil for brushing


  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Bake Potatoes: Wash and dry the potatoes, then pierce them with a fork. Rub with olive oil and place them directly on the oven rack. Bake for about 1 hour or until tender.
  3. Cool and Cut: Allow the potatoes to cool slightly. Cut off the top third of each potato and scoop out the insides, leaving a thin shell.
  4. Mash Potatoes: In a bowl, mash the scooped-out potato with sour cream, milk, and butter until smooth.
  5. Mix Fillings: Mix in shredded cheddar cheese, crumbled bacon, chopped green onions, salt, and pepper. Combine until well blended.
  6. Refill Potatoes: Spoon the mashed potato mixture back into the potato shells, creating a mound on top.
  7. Bake Again: Place the filled potatoes on a baking sheet and bake for an additional 15-20 minutes or until the tops are golden brown.
  8. Garnish: Garnish with additional bacon, cheese, and green onions if desired.
  9. Serve: Allow the twice-baked potatoes to cool slightly before serving. They can be served as a side dish or a satisfying main course.

*Recipe on video and text may differ from each other!

How to cook Twice Baked Potatoes:

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