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Twice Baked Potatoes

Twice Baked Potatoes do, in fact, get baked twice - once to bake the potato and the second time to bake with a hearty mixture of cheddar cheese, bacon, green onion, and more! Store them tightly in the fridge if you want leftovers, and they'll keep for about 4-5 days.

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Russet potatoes

Country Bob’s Seasoning Salt

Shredded cheddar cheese

Sour cream


Green onions



  1. Bake potatoes at 400° for about an hour on a baking sheet.

  2. Let the potatoes cool down before cutting in half long ways. Scrape out middle of potato and place in a bowl. Pro tip: don't scoop out too much! Leave about 1/4″ inside to help the potato keep its shape and prevent it from falling apart.

  3. Add 2 tablespoons of sour cream and a little milk and then whisk it all together until thick and smooth.

  4. Fry or smoke some bacon and then chop it up.

  5. Fill empty potato skins with the mixture and top with shredded cheese, chopped bacon, Seasoning Salt, and chopped green onions.

  6. Put the twice baked potatoes on the smoker at 250° for 30-45 minutes to finish.

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