Twice Baked Potatoes


  • 4 baking potatoes, washed
  • 1 1/2 tablespoons olive oil
  • 1 stick salted butter
  • 1/2 cup bacon bits
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1/4 cup whole milk
  • 1 teaspoons seasoned salt
  • 1 teaspoon ground black pepper


  1. Preheat the oven to 400°F.
  2. Place the potatoes on a baking sheet. Rub them with the olive oil and bake for 1 hour, making sure they’re sufficiently cooked through.
  3. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven.
  4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  5. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, and black pepper and mix together well.
  6. Fill the potato shells with the filling. Top each potato with a little more shredded cheese and pop them in the oven until the potato is hot and the top is slightly crispy, about 30 minutes.