• Prep Time: 10 mins
  • Cooking Time: 1 hr 20 mins
  • Serves: 1

Twice Baked Potato

  • Recipe Submitted by on

 Ingredients List

  • 1 medium Russet potato
  • 1 1/2 tablespoons butter divided
  • 1 tablespoon sour cream
  • 2 tablespoons 1% milk
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon crushed black pepper
  • 1 slice bacon
  • 1/4 cup shredded cheddar cheese plus 2 tablespoons for topping


Heat oven to 400 degrees F (200 degrees C). Scrub the potato under cool running water. Poke the potato in several places with the tines of a fork. Rub 1/2 tablespoon of the butter over the potato and place on a baking sheet. Cook for 50 minutes, until the potato is cooked through.

While the potato is baking, cook the bacon.

Fry the bacon strip in a frying pan on medium-high heat for 10-12 minutes, or until crisp. Dran on a paper towel-lined plate. Let cool. Crumble.

Once the potato has cooled, cut a thin slice off the top of the potato and discard.

Scoop out the pulp, leaving the thin shell.
In a medium sized bowl, mash the potato pulp with the butter, sour cream, milk, salt, garlic powder, pepper, and 1/4 cup of the cheese.

Spoon the mixture into the potato shell. Top with remaining cheese and bake uncovered at 375 degrees F (190 degrees C) for 20 minutes, until cheese has melted.

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