There are side dishes that keep you on your healthy diet and then are these twice baked potatoes 😂

I’ll be honest, most of our sides aren’t this hearty so these twice baked potatoes are a special treat! When I make these, I typically have them alongside some pork chops or roast and then the next day I have it as my meal for lunch… and then for dinner 🤪

These twice baked potatoes may not be the side you whip up after a long day at work, but wow are they great for hosting friends or family. I mean, what is more impressive than a cheesy, bacon filled, creamy mashed potato?!?

Nothing. There is nothing better. If they tell you there is something better, they are lying.

I think these potatoes would go great with a variety of meals, but the entrees I keep thinking of are pork chops, grilled chicken, and a crockpot roast! What would you pair this with?

Print Recipe

Twice Baked Potatoes

Prep Time30 mins

Cook Time2 hrs

Total Time2 hrs 30 mins

Course: Side Dish

Cuisine: American

Servings: 8 servings

Cost: $10

Ingredients

• 4 russet potatoes
• 1 tablespoon olive oil
• Steak and Chop Seasoning Mix
• 5 cooked bacon slices chopped into small pieces, divided
• 1/2 cup sour cream
• 1/2 cup 2% milk
• 4 tablespoons salted butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 1/2 cup shredded cheddar cheese divided
• 4 green onions chopped and divided

Instructions

• Preheat oven to 375
• Pierce holes in potatoes (about 6 per potato) and then lightly coat with olive oil, I use my hands for this. Lightly sprinkle all sides of potato with steak and chop seasoning.
• Bake potatoes for 75 minutes, flipping them at the 30 minute mark.
• Let potatoes cool while you prepare the filling.
• Reduce oven heat to 350.
• In a large mixing bowl, combine 1/2 of the bacon pieces, sour cream, milk, butter, salt, pepper, garlic powder, onion powder, 1/2 of the cheddar cheese, and 1/2 of the green onions. Gently mix.
• Slice each potato, longways so that you now have 8 little potato skin boats.
• GENTLY scoop out the potato flesh with a spoon. I used a grapefruit spoon here and it worked great! Don’t worry about getting all of the flesh out, keep an outer perimeter to keep the shape.
• Add to potato flesh to the large mixing bowl with the rest of the ingredients and mix after each potato is in the bowl.
• Once all of the potatoes have been hallowed out, mix your potato filling and ensure all of the butter has melted.
• Add back the potato mixture to the potato skins. I measured about 1/2 cup filling per potato skin (you will have 8)
• Top with the remaining cheese and then bacon.
• Bake for 20 minutes.
• Top with green onions and enjoy with pork chops or grilled chicken!!