Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!
Today I want to share my recipe for making double stuffed potatoes. Most of the time they are called “twice baked potatoes”, but I like to call them double stuffed (like OREO cookies-wink, wink), because there is so much extra yummy stuff piled onto the potato skins!
The process is fairly simple. Russet potatoes are baked, and then the insides are scooped out and combined with bacon, cheese, butter, sour cream and green onions. The mixture is loaded back into the potato “shells”, topped with more cheddar cheese and baked for a brief time. The result? An absolutely lip-smackin’ side dish, appetizer, or party treat! Each serving is half of a potato (or have two halves if you want to make an entire meal out of it), and they are very filling, if you ask me. Here’s how to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
First Step – Bake The Potatoes!
Preheat your oven to 400°F. Begin by washing two large Russet potatoes. I recommend russets because their skin is fairly sturdy and tends to hold its shape after the insides are scooped out. After they’re cleaned, dry them very well with paper towels. Rub each potato with vegetable oil to cover the entire surface, then sprinkle with a little bit of salt.
Use a sharp knife to pierce the potatoes a couple of times (per side). Lay the potatoes on a foil-covered baking sheet, then place them into the preheated oven. Bake the potatoes for 50-60 minutes, OR until they can be easily pierced with the blade of a sharp knife. NOTE: If the potatoes are REALLY large, you may have to bake them 10-15 minutes more.
Prep The Other Ingredients While The Potatoes Bake
While the potatoes are baking, you will have time to prep the other ingredients. Cook the bacon in a large skillet until it is very crispy. When done, transfer the bacon slices to paper towels to absorb the grease, and let the bacon cool. Once cooled, crumble it into small pieces.
Grate cheddar cheese and slice the scallions (green onions), so they are ready to go once the potatoes are done baking. The potatoes are stuffed fairly quickly (while hot), so I recommended having the prep work done ahead of time.
Let’s Make Some Double Stuffed Potatoes!
When the potatoes are finished baking, remove them from the oven. TURN THE OVEN HEAT DOWN TO 350°F.. Let the potatoes rest for 2-3 minutes, then slice them in half lengthwise (be careful- they’re HOT). Place 2 Tablespoons of butter in a large mixing bowl.
Use a large spoon to remove the potato pulp from each half, making sure to leave a ½” rim of potato left in the shell around bottom and the edges. That “rim of potato” left in the shell will help support the filling that will be added. Place the potato pulp on top of the butter in the bowl, and mash lightly with a fork. The hot potato pulp will help melt the butter!
Now Add The REALLY GOOD STUFF!
Add the crumbled bacon, cheddar cheese and sliced green onions to the potatoes. Combine (and lightly mash) the potatoes with these ingredients with a fork until well combined. They don’t have to be creamy! Add the sour cream, and stir until it has been incorporated into the potato mixture.
Bake, Then Serve The Double Stuffed Potatoes
Place the potato shells on the foil-lined baking sheet (again). Divide the potato mixture evenly between the four halves, mounding the filling up on top. Sprinkle each of the double stuffed potatoes with additional grated cheddar cheese.
Place the baking sheet back into the 350° F. oven. Let the double stuffed potatoes bake for 15 minutes (uncovered). This baking time will allow time for the potatoes to re-heat, and for the cheese topping to melt. Once done, remove the potatoes from the oven, and serve! They taste great on their own, OR paired with beef, chicken, or pork. I really think you’re gonna love these potatoes!
I hope you enjoy these yummy double stuffed potatoes as much as we do! This recipe can easily be doubled… or tripled! Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!
Looking For More POTATO Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy recipes featuring potatoes for you to enjoy, including:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
↓↓ PRINTABLE RECIPE BELOW ↓↓
Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!
- 2 large russet potatoes
- 1 Tablespoon vegetable oil or oil of choice
- 1 teaspoon salt to sprinkle on potatoes
- 2 Tablespoons butter
- 4 slices bacon
- 2 stalks scallions (green onions) sliced (white and green parts)
- ½ cup grated cheddar cheese
- ⅓ cup sour cream
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 Tablespoons grated cheddar cheese for topping potatoes
Preheat oven to 400°F.
Wash potatoes; dry completely with paper towels. Rub potatoes with vegetable oil to cover entire surface; lightly sprinkle with salt. Using a knife, pierce potatoes a couple of times (per side). Lay potatoes on foil-covered baking sheet. Bake 50-60 minutes, or until they can be easily pierced with the blade of a sharp knife. TIP: If potatoes are REALLY large, you may have to bake 10-15 minutes more.
Cook bacon in skillet until very crispy. Transfer slices to paper towels to absorb grease. Once cool, crumble into small pieces.
Place 2 Tablespoons of butter in a large bowl. When potatoes are done, remove from oven. **TURN OVEN HEAT DOWN TO 350°F.. Let potatoes rest 2-3 minutes, then slice in half lengthwise Use a spoon to remove potato pulp from each half, leaving a ½" rim of potato on the bottom and around edges. Put potato pulp on top of butter in bowl; mash lightly with fork.
Add bacon, cheese and green onions to potatoes. Combine ingredients, mashing potatoes with a fork (they don't have to be creamy) until well combined. Add sour cream; stir until incorporated into potato mixture.
Place potato shells on foil-lined baking sheet. Divide filling evenly between potatoes mounding filling on top. Sprinkle each potato half with additional grated cheese (1 T. per potato)
Place potatoes back into oven. Bake at 350° F. for 15 minutes (uncovered). Once done, remove potatoes from oven, and serve! (Leftovers will keep 2-3 days in refrigerator and can be reheated in microwave). Enjoy!
Here’s one more to pin on your Pinterest boards!