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Twice baked Stuffed Potatoes

Updated on March 16, 2015

Baked potato lovers who adore a little bit extra in their spuds will love this twice-baked dish, which combining tasty cheesy, herbs and sour cream into a mashed potato delight still in the skins. For an extra fancy looking dish, use a pastry bag to pip the stuffing back into the potato shells. And for an even more delectable treat, all small cooked shrimp to the mashed mix.

If you don't have an hour to bake the potatoes in the oven for the first round of cooking, you can always use the microwave. The results are pretty similar for your basic baked potato. Just remember the second round of baking should be in the oven for best results.


  • 4 large/jumbo baking potatoes
  • ½ cup grated Parmesan-Asiago cheese, plus more (¼ cup approximately) for topping.
  • 1 tsp dried tarragon
  • 1 tsp lemon zest
  • 6 Tbsp butter, softened
  • ½ cup sour cream
  • 8 strips bacon, cooked and crumbled (optional)
  • 8 oz bag tiny salad shrimp (optional)
  • Salt and black pepper to taste

If you don't have a lemon handy or don't feel like zesting, you can substitute two tablespoons lemon juice.

To Make

1. Preheat oven to 375F

2. Wrap potatoes, individually, in foil and bake on rack for 1-1.5 hours. Cool.

3. Unwrap potatoes. Slice in half and slice each end off (just enough to make bottoms flat).

4. Carefully scoop out potato guts from each potato half. Reserve the 4 best skin-halves. Place potato guts in large mixing bowl.

5. Mix cheese, tarragon, zest, butter, sour cream, salt, pepper, and bacon thoroughly with potato guts.

6. Spoon or pipe potato gut mixture into 4 potato skin halves. Top with grated cheese.

7. Place on greased cookie sheet and bake 15-20 minutes, until cheese is melted and edging on golden.

if you make these with steak (recipe below) you can place the pototes directly into the steak pan to bake along with the steaks


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