Twice Baked Potatoes


  • 10 baking potatoes
  • 3 bunches of broccoli
  • 1.5lb of cheddar jack cheese, shredded
  • 18oz of light sour cream
  • 2 handfuls of bacon bits
  • 2 bunches of green onions
  • olive oil
  • sea salt
  • Seasoning: Todd’s Original Dirt


  • Preheat oven to 375
  • Wash the potatoes.  Stab with fork. Cover them in a light layer of olive oil, and sprinkle with sea salt.
  • Cook in oven for 50 minutes – rotate, and cook for another 30 minutes (or until soft when stabbed with fork) – cook time may vary based on size of potatoes
  • Cut up broccoli into small pieces and boil on stove until soft – put aside in a large bowl


  • Once the potatoes are done, remove from oven and let cool.
  • Cut potatoes in half.  If they are still warm, hold with tongs.
  • Scoop out the insides of each potato half, and place in the large bowl with broccoli
  • Add sour cream, seasonings, bacon and 1lb of cheese and mix thoroughly.  Taste mixture ad adjust as needed
  • Spoon filling mixture back into hollowed out potato skins.
  • Top each potato with chopped green onion and the remaining shredded cheese.

Place the potatoes back in the oven for another 15 – 20 minute or until cheese is melted.  Let cool and enjoy!

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