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Twice Baked Potatoes

In honor of Thanksgiving we will be putting out a Thanksgiving side dish every Sunday leading up to Thanksgiving.

November 20th, 2023 – November 23rd, 2023 we will be putting a Thanksgiving side recipe every day.

a cheesy forkful of twice baked potatoes


  • 4 medium size Russet potatoes scrubbed and dried very well
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 tablespoons melted butter
  • 1/3 cup warm milk
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon dried chives (1 tablespoon fresh)
  • 3/4 teaspoon salt more or less to taste
  • 1/2 teaspoon garlic powder
  • 1/4 tsp EACH paprika, dried dill weed, pepper
  • Pinch – ⅛ teaspoon cayenne pepper
  • 1/4 cup chopped green onions
  • 1 1/2 cups freshly grated cheddar, Monterrey or Gruyere (I like half cheddar, half Gruyere), divided
  • 4 oz. (5-6 strips) bacon cooked and chopped, divided



  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Add potatoes to foil and prick each one a few times with a fork. Brush potatoes all over with olive oil. Sprinkle tops with half of salt and pepper, rub to evenly distribute, flip and repeat. Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender (larger potatoes may take 75 minutes), turning the potatoes once or twice during baking.
  • Let potatoes cool 5-10 minutes (do not turn off oven). When cool enough to handle, slice each potato in half lengthwise. Scoop out most of the inside of the potato, leaving 1/4” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear.
  • Transfer potato shells back to the baking sheet and bake at 400 degrees F for 10 minutes (so the skins will harden/crisp up).
  • Meanwhile, add scooped out potato filling to a large bowl along with butter, milk, sour cream and seasonings. Mash until smooth (I use a handheld electric mixer) then stir in green onions, half of the bacon and ¾ cup cheese. Add additional milk if needed to reach creamy consistency.
  • Spoon mashed potatoes back into the potato skins, slightly mounding in the middle. Top with remaining ¾ cup cheese and bake at 400 degrees for approximately 15 minutes or until cheese is melted.
  • Top potatoes with remaining bacon. Garnish with additional green onions and fresh parsley if desired. Serve with sour cream or Greek yogurt for added yum.


Notes/ Tips:

  • Only use Russet potatoes for structure and the fluffiest filling.
  • Line you baking sheet with foil for easy cleanup. Don’t use parchment paper or your potato skins won’t get as crispy.
  • Prepare any filling ingredients while your potatoes are baking such as cooking meat, veggies, etc.
  • Mix the filling when the potatoes are warm so it doesn’t get gummy.
  • For fluffy filling, use a hand mixer but don’t overmix.
  • Add milk to filling a little at time because you may need less depending on how much potato pulp was extracted.
  • Bake the potato shells while you make the filling for crispier skins– hardly any recipes do this!

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