Double-Baked (Stuffed) Potatoes

Prep Time: 10 minutes

Cook Time: 60 minutes initial baking + 15-20 minutes after stuffing.

Serving: 2 people

A Word From The Cook

This is roadhouse worthy!   They are filing, so 1/2 a potato per person is lots.


  • 1 Large Baking Potato (Russet is my preference)
  • 1 Tbsp Vegetable Oil
  • 2 Tbsp Butter
  • 1/4 Cup Bacon Bits (cooked) or 2 slices of Bacon (cut into bits)
  • 1/4 Cup Sour Cream
  • 1/4 Cup Cheddar Cheese
  • 1/4 Cup Milk
  • 1 Green Onion (white and light green parts, dark green parts saved for garnish)
  • 2 Grinds Salt
  • 4 Grinds Pepper


  1. Pre-heat Oven to 400° F.
  2. Wash the Potatoes and let dry, then rub them with the Vegetable Oil
  3. Poke them 2-3 time on each side with the point of a knife.
  4. Bake for 1 hour
  5. While they are baking, add the butter, bacon bits, green onions, salt & pepper, 1/2 the cheese and sour cream to a bowl.
  6. Removed baked potatoes from the oven, reduce heat to 350°.
  7. Cut the potatoes in half (length ways), and scoop out most of the potato leaving enough to keep the skin shaped.
  8. Mash the potatoes into the bowl with the other ingredients.  
  9. With the potato skins on a baking sheet,  fill the skins with the mixture. top with rest of the cheese.
  10. Place back in oven and bake for another 15 minutes.
  11. Top with dark parts of green onions when serving.
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