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+ servings
twice baked potatoes

Twice Baked Potatoes

A twist on traditional baked potatoes with a light and creamy mashed potato layered inside a baked potato shell and loaded with cheese, bacon, and green onions.
Course Side Dish
Servings 4


  • 4 medium russet potatoes
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup milk
  • 1/4 cup butter
  • 3/4 cup shredded sharp cheddar cheese divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices bacon crisp and crumbled and divided
  • 2 green onions sliced and divided


  • Wash the potatoes and bake directly on the oven rack for 50 minutes or until the potatoes are tender but the skins are not wrinkled.
  • Allow to cool enough to handle.
  • Slice a 1" strip of the skin off the top of each potato to expose the insides.
  • Carefully scoop out the insides and put in a large bowl. Be sure to leave the potato shell intact.
  • Mash the potato pulp and butter together.
  • Add the milk, sour cream/Greek yogurt, cheese, salt and pepper; and 1/3rd of the bacon and green onions. Mix well.
  • Evenly spoon the filling back into the potato shells, piling it over top of the potatoes
  • Top with the remaining cheese, bacon and green onions.
  • Bake for an additional 15 minutes.


Recipe provided by Make Your Meals
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