Twice-Baked Potatoes

Recipe submitted by: Paul Pierce

These twice-baked potatoes wont get under your skin
cook 30 Min
cook 15 Min
cook 4

What's in it


4 large baking potatoes
4 tbsp. butter
1/2 lb bacon
1 large onion, chopped
1/2 cup chopped fresh mushrooms
1 (8 oz.) container sour cream
1 (8 oz) pkg. shredded cheddar cheese
1 tsp. crushed red pepper
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. chopped fresh chives
1 tsp. dry bread crumbs
1 tsp. salt
Green onions

How to cook it


  • Preheat oven to 400 degrees; Use a fork to pierce the potato skins; Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven
  • Place bacon in a large, deep skillet; Cook over medium high heat until evenly brown; Drain, crumble and set aside
  • Over medium-low heat, melt the butter in a large saucepan; Add together onion, mushrooms, red pepper, garlic powder, pepper, chives and salt; Cook slowly, stirring occasionally until the onions are soft
  • Cut open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl
  • Transfer the onion mixture to the bowl; Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended
  • Use a large spoon to fill the potato skins with the mixture; Top with bread crumbs, and the remaining cheese and bacon
  • Place the potatoes back into the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown; Garnish with green onions and serve