~Twice Baked Potatoes~

Baked Potatoes Cooking Recipes Yummy

This is a recipe that I have been making for half my life.  I have made them for BBQ’s and dinner and there usually isn’t a single one left because if there is, I usually heat it up and eat it for breakfast.  Yes breakfast.

Now you need to get the huge Russet potatoes.  The ones that look like they were grown in a nuclear waste plant cause they are so big.

baked potato idaho russet food recipe

Ok maybe not quite that big but you get my point.  Keep in mind that one potato usually feeds 2 people.

Heat the oven to 400*F.  Wash the potatoes really well.  Then just place them straight on the racks in the oven for about an hour.  Until you can squeeze them (make sure to do that with an oven mitt please) and they fell soft.  Some people like to wrap them in tin foil but personally I just find that to be a waste of tin foil.  I have better uses for tin foil like covering my baking pans so that I don’t have to wash them when I am done cooking chicken nuggets or french fries.

When they are finished remove them from the oven (again using that oven mitt) and cut them long ways in half.  Scoop out the centers with a spoon and place in a large mixing bowl while placing the skins in a baking dish.

You are going to add sour cream, garlic salt, bacon bits, chives, and parmesan cheese to the mixing bowl with the potato centers and mix well with an electric mixer.  I always do a taste test here to make sure they are delicious and add more of whatever ingredient as needed.

Once good, and mixed, and delicious then take the mixture and add it back into the skins.  Don’t be shy stuffing it in there.  You want them to be nice and fattening fat.  Especially if you have a super model coming for dinner.  Place them side by side in the baking dish.  I usually have to use two 9X11 baking dishes.

Sprinkle them with grated cheese and then more grated cheese and pop them back in the oven for about 15 to 20 minutes until the tips just start to brown and the cheese is a melty goodness.  Serve and make sure to watch your fingers for the minute they hit the table people will begin to scarf them up!

Ingredients based on feeding 8 people:

  • 4 Large Russet Potatoes
  • 1 16oz container of sour cream
  • 1 cup of bacon bits (you can use freshly cooked and crumbled or buy the packaged kind)
  • 1 cup fresh chives (or if you don’t have fresh I highly recommend the LITEHOUSE brand that is fresh in a container, with those you will only need about a half cup though as they swell)
  • 2 cups grated parmesan cheese (here again you can use freshly grated or the Kraft brand in the green container)
  • garlic salt to your liking
  • 1 package of grated colby jack cheese to sprinkle on tops


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I am a mother of 5, a wife to 1, and a fully certified domesticated momster who likes to blog about motherhood, marriage, and anything else that pops into my crazy head all with a side of sarcasm and a glass of wine.

38 thoughts on “~Twice Baked Potatoes~”

  1. Oooh yeah, they sound good! 🙂 I think a good movie with these and pizza…win!

    I love the “The ones that look like they were grown in a nuclear waste plant cause they are so big.” comment 😀

    The ones that look like they were grown in a nuclear waste plant cause they are so big.

    Liked by 1 person

    1. It’s ok…we all get a little possessed sometimes right? For me my excuse would be that it’s 1am almost and I am barely pinning the eyes open with this lovely empty bottle of wine sitting next to me. 😀 Thanks for linking with us again lady! Appreciate it.


  2. Oh my gosh. Why have I never heard of this before? This looks totally delicious. If I wasn’t counting calories I would be making this for lunch! Saved this in my little recipe favorites 🙂 K x #foodpornthursdays


    1. If you use fat free sour cream it’s not as many calories. I have thought about trying to do it with sweet potatoes too to see if it tastes good and because sweet potatoes are usually my potato of choice now since they are so good for you. I will keep you posted 😀


  3. My potatoes are ready soon so I’ll have to give this a go as I’ve grown Jacket spuds this year.

    Thanks for sharing – #foodpornthursdays


      1. Us too! I made tons of those before my daughter was born and froze them in the freezer- for quick meals in the first few weeks too! lol

        Liked by 1 person

  4. Oooo la la these sound glorious! Love your fillings – I haven’t made a twice baked potato before, I’ll have to give it a try. Thanks so much for being a terrific co-hostess #foodpornthursdays

    Liked by 1 person

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