Sandy's Decadent Twice-Baked Potatoes

(I include no amounts because I just add whatever amount seems right for my taste that day--use your own judgement--you can't go wrong)

Idaho baking potatoes


Cheddar cheese

Sour Cream

Garlic powder


Crumbled Bacon

Salt and Pepper


Scrub well, dry, and pierce Idaho baking potatoes several times with a fork or ice pick. Bake at 375 F for 1-1/2 hours until tender.

Cool potatoes just enough to carefully slice in half lengthwise and carefully scoop out pulp with a spoon. Put scooped out potatoes in a bowl and mix, starting with small amounts of room temperature butter, grated Cheddar cheese, sour cream, garlic powder, finely chopped scallions, and crumbled bacon. Note: I prefer to use a potato masher and whisk because I don't like the totally smooth mashed potato texture for twice-bakeds. But, whatever you use, use just enough ingredients to get the texture you want for yours. Add salt and white pepper to taste. I also often add a tablespoon or more of Tome's Ranch Style Dry Dressing Mix.

Fill potato skins with mixture and place in baking pan, making sure they don't fall over. Put more grated Cheddar cheese on top of each half and a sprinkle of chives. Bake at 400 degrees for 15 minutes, or until cheesy tops look slightly crusted.

Use your imagination and top your potatoes with whatever strikes your fancy! Chopped bell peppers, mushrooms, and more onions often find their way onto the tops of mine.