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Twice Baked Smothered Potatoes

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Twice Baked Smothered Potatoes

To make this Great Twice Baked Smothered Potatoes You’ll need the following ingredients:


  • 4 russet potatoes See note 1 for alternatives
  • 1 tablespoon olive oil or vegetable oil
  • ½ teaspoon salt

For The Filling:

  • 1 ¼ cups shredded cheese Monterey Jack, sharp cheddar, gruyere, or Mexican cheese blend. Divided, see note 7
  • ¼ cup sour cream at room temperature
  • ¼ cup milk at room temperature
  • 4 tablespoons butter softened to room temperature
  • 2 green onions finely sliced
  • 4 strips of bacon cooked and crispy, chopped into small pieces, divided
  • Salt and pepper to taste
  • Chives finely chopped, for garnish


  • Preheat oven to 400°F/205°C.
  • Wash, scrub, dry and prick potatoes with a fork (about 6 times per potato). Rub with oil, and season with salt.
  • Place on a rack over a sheet pan, and bake for 50-60 minutes. The internal temperature should be 210°F/100°C (they will be tender when pierced with a fork/knife). Remove from the oven, and let them cool until they’re cool enough to safely handle.
  • Cut the potatoes lengthwise, and carefully scoop out the flesh leaving about ¼ inch stuck to the skin of the potatoes (be careful to leave the skin intact).
  • Place the potato flesh in a bowl, and mash it with a potato masher. Add ¾ cup of cheese, sour cream, milk, butter, green onions, half of the bacon, salt, and pepper. Stir to combine.
  • Fill potato skins with the mixture, top with remaining cheese.
  • Bake for 15-20 minutes or until the cheese is melted and golden.
  • Garnish with bacon and chives, and serve.


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