Total Time
1hr 35mins
Prep 5 mins
Cook 1 hr 30 mins

Comfort Food Made Easy

Ingredients Nutrition


  1. Wash and dry the baking potatoes.
  2. Coat the outside of the potato with the vegetable oil.
  3. You don't want it dripping.
  4. Place the baking potatoes onto a baking sheet and bake at 400º for 1 hour 15 minutes or until the potato gives to a slight squeeze.
  5. Carefully slice the potatoes in half lengthwise.
  6. Let sit about 10 minutes.
  7. Melt the butter and place in in the bottom of a heavy mixing bowl.
  8. Carefully using a spoon scoop out the inside of the potato and place it in the mixing bowl with the butter.
  9. Leave the shells on the baking sheet.
  10. Mash the potatoes up.
  11. Add the sour cream, cheese, salt, pepper, and granulated onion.
  12. Mix together till thoroughly blended.
  13. Put the potato mixture back into the shells.
  14. Top each half with 1 Tablespoon of bacon bits.
  15. Place cookie sheet of potatoes in freezer.
  16. After they are frozen put the twice baked potatoes in freezer bags or containers.
  17. To eat them just pop them in the microwave for a few minutes.
  18. Can also be popped into the oven at 375 till just starts to get slightly browned on top.
  19. You want them just hot enough to melt the cheddar cheese.
  20. Cooking them to long will dry them out.
  21. Makes a great lunch or a side dish with dinner.


Most Helpful

Yummy! I used 4 small potatoes so I halved the cheese, sour cream and butter. I also omitted the bacon. thanks for a good recipe!

Sharon123 October 09, 2003

These were excellent! Everyone enjoyed. Thanks for sharing. ~Lorie

Sue Lau April 26, 2008

These were very yummy. I didn't have onion powder on hand so I mixed the sour cream with a little french onion dip. The flavor was amazing. I also baked the shells for about 7-9 minutes because I like mine a little crispier. I will make these again!!

JulianaLoriel November 05, 2004

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