Pioneer Woman’s Twice-Baked Potatoes – 20SB Recipe Index!

The other night I made Twice-Baked Potatoes, a la The Pioneer Woman. And while there was nothing at all healthy about these bad boys, Dave and I shoved them in our mouths at light speed. Butter and cheese and sour cream and potatoes, OH MY!


I’m also sharing this recipe as part of the 20SB Recipe Index!

– 8 baking potatoes, washed
– 3 tablespoons canola oil
– 2 sticks salted butter
– 1 cup bacon crumbles
– 1 cup sour cream
– 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
– 1/2 cup whole milk
– 2 teaspoons seasoned salt (I didn’t have, so I used creole seasoning)
– 3 green onions, sliced
– Freshly ground black pepper


1. Preheat the oven to 400 degrees F.

2. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 45 minutes, making sure they’re sufficiently cooked through. (The skin should feel a little crispy.)

3. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 300 degrees F.

4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

5. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

6. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.

Try not to die of happiness as you’re cramming these into your facehole. And maybe counteract all the delicious, fatty calories with a salad or something!



  1. Chanel Jibal says

    Those look heavenly. I must try to make these soon. I have her cookbook and I really need to pick it back up again.

  2. Reading this when it’s past lunch time and when I haven’t eaten (thanks to me forgetting things at home this morning) was not a good idea. Also, 4 State Cheddar? I’m pretty sure I need to find that immediately at my grocery store =)


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