Go Back

Pioneer Woman Twice Baked Potatoes

Pioneer Woman twice baked potatoes are baked until tender, then filled with creamy mashed potato, bacon, cheddar, and green onions. A second bake melts the cheese over the fluffy filling while the potato skins hold their shape.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling and resting 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large; about 10 to 12 ounces each
  • 1 tbsp vegetable oil
For the filling
  • 6 bacon slices
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 cups sharp cheddar cheese shredded, divided
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Rub the potatoes with the oil and place them on a rimmed baking sheet; bake for 50 to 65 minutes, until a knife slides easily into the centers.
  3. While the potatoes bake, cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp; drain on paper towels and crumble.
  4. Let the potatoes cool for 10 minutes, then cut each in half lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch of potato inside each skin.
Make the filling and bake
  1. Mash the potato flesh with the butter, sour cream, milk, salt, and pepper until creamy, then stir in 1 cup of the cheddar, the crumbled bacon, and the green onions.
  2. Spoon the filling into the potato skins, top with the remaining 1/2 cup cheddar, and bake at 400°F for 15 to 20 minutes, until hot throughout and the cheese is melted.
  3. Let the potatoes rest for 5 minutes before serving.

Notes

For sturdy potato shells, leave about 1/4 inch of potato inside each skin when scooping. Store leftovers covered in the refrigerator for 3 to 4 days; freeze for up to 3 months.