Twice Baked Stuffed Potatoes

Posted by Lisa Slavik on

One of the house favorites at Beauty Cafe!


Some people will use 3/4 of the potato but I slice my potatoes 1/2 lengthwise and we eat 1/2 one night and the other the next night.



1 large russet potato per person (add 1 more potato if you're going to cut the potatoes lengthwise)

Olive Oil

1/2 cup sour cream

1/2 cup milk

2 Tbsp butter

1 Tbsp cream

1 cup grated cheddar cheese

Bacon bits (real) or 4 strips cooked bacon

1/2 Tsp salt

(alternatively some people with add crumbled blue cheese and chives)



Preheat the oven to 400.

Wash, scrub, dry and poke the potatoes in several places with a fork

Rub the potatoes w/olive oil

Bake about 1 - 15 minutes until the fork can slide softly into the potato


Let cool.


Slice the potatoes 1/2 lengthwise

Scoop out the filling

Mix all the ingredients together with the filling. (Save a little of the cheese and bacon bits for a topping before placing in the oven.)

I like to do a little taste testing at this point and tweak as necessary. A little salt here a little butter there.

You can use a mixer if you like but don't let the filling get too too mushy.


Stuff the potatoes with the filling and bake at 350 for approx 20 minutes.


Love, laughter and friendship,

Beauty Cafe


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