Pioneer Woman Twice Baked Potatoes Recipe
The Pioneer Woman Twice Baked Potatoes Recipe features fluffy potatoes, creamy sour cream, cheese, and crispy bacon baked to golden perfection.
Equipment
- Large baking tray
- Mixing bowl (medium to large)
- Potato masher or sturdy fork
- Sharp knife
- Spoon for scooping
- Aluminum foil (optional for easier cleanup)
- Oven mitts
- Small spatula (optional for mixing)
Ingredients
- 6 large russet potatoes
- 4 tablespoons butter softened
- 1 cup sour cream
- 1/2 cup whole milk warm for best texture
- 1 1/2 cups shredded cheddar cheese divided
- 6 slices beef bacon cooked until crispy and crumbled
- 3 green onions finely chopped
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
Optional toppings:
- Extra shredded cheese
- Fresh parsley chopped
- Additional sour cream
Instructions
Step 1: Bake the Potatoes
- Preheat your oven to 200°C (400°F). Wash and scrub the potatoes thoroughly because we’ll be using the skins. Dry them well, then place them directly on a baking tray.
- Bake for about 60 minutes or until they are tender when pierced with a fork. The skins should feel slightly crisp.
Step 2: Cool and Slice
- Let the potatoes cool just enough so you can handle them comfortably. Slice each potato in half lengthwise using a sharp knife.
Step 3: Scoop the Filling
- Carefully scoop out the inside into a mixing bowl, leaving a thin layer attached to the skin so it holds its shape.
Step 4: Prepare the Filling
- Add butter, sour cream, warm milk, salt, and pepper to the potatoes. Mash until smooth and creamy. I like to leave it slightly textured for a more homemade feel.
- Fold in most of the cheddar cheese, bacon, and green onions. The smell at this stage is already incredible.
Step 5: Stuff the Potatoes
- Spoon the mixture back into the potato skins. Don’t be shy—pile it high for that classic twice baked look.
- Top each one with the remaining cheese.
Step 6: Bake Again
- Return the stuffed potatoes to the oven and bake for 15–20 minutes until the tops are golden and slightly crispy.
Step 7: Serve
- Remove from the oven and let them cool for a few minutes. Garnish with parsley or extra green onions and serve warm.
Notes
- Use russet potatoes—they’re fluffy and perfect for baking
- Always bake potatoes until fully tender
- Warm the milk before mixing for smoother texture
- Taste and adjust seasoning before stuffing
- Don’t skip the second bake—it’s essential for flavor