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“These twice-baked potatoes, stuffed with cheddar cheese and bacon, are just the way my mother used to make them. I always loved the addition of the green onions. When you are feeling indulgent (these potatoes may not be for the weight conscious!) and are in the mood for a good steak and potatoes, try these! They are also good served alongside prime rib, chicken, or pork (even good all by themselves). Double or triple the recipe for your dinner parties. And, they can even be prepared upto 2 days ahead...just cover with plastic wrap and refrigerate until ready to do the final bake.”
2hrs 20mins

Ingredients Nutrition


  1. Preheat the oven to 375 degrees. Bake the potatoes for about 1 hour and 10 minutes, or until a tester inserted into the centers meets no resistance. Remove the potatoes from the oven; let cool about 30 minutes. Keep the oven temperature at 375 degrees (unless you are making ahead and heating later.).
  2. Slice 1/2 inch off the top of the potatoes and set aside. Scoop out potato from the skins into a large bowl, leaving a 1/4-inch-thick shell. Using a fork, mash the potato. Coarsely chop reserved potato-skin tops and add to the bowl with the mashed potato. Add the chopped green onions, cooked and crumbled bacon, cheese and sour cream and mix well. Season the potato mixture to taste with salt and pepper. Spoon into potato shells, dividing equally. Dot each potato with 1/2 tablespoon of butter. (If preparing ahead, cover with plastic wrap and refrigerate upto 2 days).
  3. Place stuffed potatoes on a baking sheet. Bake in 375 degree oven until tops brown slightly and potatoes are heated through, about 30 minutes. Serve hot.

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