The Pioneer Woman Tasty Kitchen
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Twice Baked Potatoes

5.00 Mitt(s) 19 Rating(s)19 votes, average: 5.00 out of 519 votes, average: 5.00 out of 519 votes, average: 5.00 out of 519 votes, average: 5.00 out of 519 votes, average: 5.00 out of 5

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Level: Easy

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Description

The great thing about twice baked potatoes is, precise measurements really aren’t necessary. Adding the ingredients really should be an organic process: just taste the mixture and add more of whatever you think it needs.

Ingredients

  • 8 whole Potatoes
  • 2 sticks Butter
  • 1 cup Sour Cream
  • 1 cup Cheddar/jack Cheese
  • 1 cup Bacon Bits
  • ¼ teaspoons Lawry's Seasoned Salt
  • Black Pepper To Taste
  • Milk (If Needed For Moisture)
  • Green Onion (Optional)

Preparation

Wash and place potatoes on a cookie sheet. Bake at 400º for 1 hour, 15 minutes.

Slice butter into pats. Place in large mixing bowl. Mix in Bacon Bits and sour cream.

Remove potatoes from oven and cradle in dish towel. Slice potato in half lengthwise. Scoop insides into the bowl (careful not to tear the skin). Lay hollowed out shells on cookie sheet.

Using a potato masher, smash potatoes with other ingredients. Add Lawry’s seasoned salt, cheddar/ jack cheese and mix well. Add black pepper to taste. Add 2/3 of a sliced green onion (optional – skip this step if you plan on freezing leftovers).

Fill the potato shells generously and top each with more grated cheddar/jack cheese. Bake at 350º for 15 to 20 minutes.

6 Comments

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aday on 4.5.2010

I made these for Easter and everybody was like “Oh Cool, Twice baked potatoes!” A different side than normal. They were great and very easy to make.

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kansaschick on 3.21.2010

Another great recipe! I made these along with the ranch style chicken……..mMmMmMm! Both were a big hit and have been asked for multiple times ever since. Thanks P-dub

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deee on 2.19.2010

These are yummy! I made 2 kinds: with bacon for my hubby & with broccoli for me. For the ones with broccoli, I added 4 or so raw, small florets to each potato half. We both loved them!

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julia19 on 1.10.2010

These were so tasty. I followed the PW cookbook and only baked the potatoes for 45 min to start. I had to put them back in for 20 more minutes. The skins didn’t really get crisp. Maybe I didn’t put enough oil on the outside?

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leahnicole78 on 12.29.2009

Yummy! I made these for the first time last night using PW’s Cookbook. They were a hit!

19 Reviews

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Katy on 10.18.2014

I made these for dinner last night and they were the best part of the meal (and the other dishes were yummy too so that’s saying something). I will be making these often!

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Kim Ashton on 4.17.2012

This was the first time I made twice baked because it seemed like it would be very complex. But this recipe was so straight forward and easy! I followed it out of Ree’s cookbook. Thank you for the beautiful step by step photos and directions. They turned out great!

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Lindsey on 4.8.2012

Delicious!
I also added cream cheese to the mixture and fresh chopped chives. The filling was very flavorful and creamy.
When I baked the potatoes, I put olive oil & kosher salt on the outside for extra flavor.
This will be a staple in my recipe book from now on!

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Kelly on 3.7.2012

Yummy! And so easy to make!

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Megan on 1.2.2012

My husband has asked for these every day since I made them for the first time on
Christmas. They truly are amazing!

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