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Irish Approved Twice Baked Potatoes
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We had some fun writing these instructions. A long-time favourite side dish of more casual dinners, rowdy evenings and summer barbecues, these potatoes can be easily made ahead, if desired. If making ahead, stop after the 5th step - don't garnish or crisp. Keep for 4 days in the fridge or 2 months in the freezer. This works well with vegetarian and vegan ingredients.
Prep Time Cooking Time Servings
8 people
  • 4 large baking potatoes
  • 8 slices bacon (yes, veggie bacon will do)
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1 tbsp garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 tsp paprika
  • 2 cups shredded Cheddar cheese, divided in half
  • 8 green onions, sliced, divided

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  1. Bake them taters! Maybe wash them first, but then bake them. Shouldn't be more than about 45 minutes at 350 degrees.

  2. While they're cooking, fry up the bacon, remove from heat and dice into bits. Dice up the green onions while you're at it.

  3. Once potatoes are done, halve them and scoop the insides out into a bowl, saving the skins. It helps to keep a thin layer of potato against the skin, so you don't rip it.

  4. Mash the insides with the milk, butter, sour cream and seasonings. Stir in most of the bacon, green onions and one half of the cheddar.

  5. Scoop the mashed potatoes back into the potato skins.

  6. Garnish with remaining bacon, green onions, and cheddar.

  7. Place the warm, garnished halves in the oven for 15 minutes, until the tops are crisping up and slightly brown. Stick a fork in the middle to test the heat and serve.

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