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Ultimate Twice Baked Potato

recipe at a glance
Rating: 5/5
3 reviews

ready in: 1-2 hrs
serves/makes:   8

recipe id: 48488
cook method: oven, stovetop

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4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup Cheddar cheese, shredded, divided use
8 green onions, sliced, divided use


Preheat oven to 350 degrees F. Bake potatoes for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, being careful not to tear skins; set potato skins aside. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy.

Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

added by

Lizette, Davenport, Iowa, USA


293 calories, 20 grams fat, 20 grams carbohydrates, 9 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 4 star recipe rating
One slight variation to this, especially since you're going to have the bacon grease available, is after removing the bulk from the skins brush the inside and exterior of the skins with the grease and baking approx. 20 minutes at 350 to help firm/crispen them. Another thing I've tried is to use Garlic Ranch dressing instead of sour cream.

Guest at

REVIEW: 5 star recipe rating
An absolutely delightful,lip-smacking potato recipe...hubby and me had this once in christmas market fair and since then have been looking for its recipe.Thanks so much..keep posting more of these gems.

Guest at

REVIEW: 5 star recipe rating
Served this last year, it was awesome. Everybody actually thought I knew what I was doing. Going to do it again this year.
You can't be wrong with this recipe.

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