Twice Baked Potatoes
Prep time: 
Cook time: 
Total time: 
  • baking potatoes
  • milk or evaporated milk (great way to use this up!)
  • butter
  • sour cream
  • fresh chives, diced or minced
  • bacon, cooked and crumbled
  • shredded cheddar cheese
  • kosher salt and fresh ground pepper
  • potato masher
  1. Preheat oven to 450 degrees.
  2. Wash and dry potatoes.
  3. Using a fork. poke each two to three times, to keep it from exploding.
  4. Pop in the microwave 5 minutes to soften them up.
  5. Cook potatoes about 30 minutes, or until they give to the touch.
  6. Once done, set out to cool.
  7. While potatoes are cooking, fry ½ lb. of bacon. (I cook up one pound, and using about ½ a pound for the potatoes and saving the other half for BLT’s!)
  8. Once potatoes are cool enough to hold, cut each lengthwise.
  9. Using a spoon, scoop most of the inside out and put into a large bowl. Be sure to leave enough flesh inside the skin so it doesn’t fall apart.
  10. Assemble all ingredients and add milk, butter, sour cream, salt, and pepper to the insides you scooped out.
  11. Mash and blend until smooth. If you want them really creamy, use an electric hand mixer.
  12. Once it is the consistency you want, add chives, cheese and bacon.
  13. Gently fold in mix-ins.
  14. Spoon back into potato shells.
  15. Top with cheese and bacon.
  16. Cook on 350 degrees until cheese melts and warmed through, about 15 minutes.
Recipe by Faithful Provisions at