Recipe courtesy of Juan-Carlos Cruz

Twice-Baked Potatoes

  • Level: Easy
  • Yield: 4 servings
  • Total: 1 hr 30 min
  • Prep: 10 min
  • Cook: 1 hr 20 min


4 large russet potatoes, about 8 ounces each, scrubbed

1/2 cup buttermilk

1/2 cup light sour cream

2 scallions, finely chopped

4 slices turkey bacon, cooked until crisp and crumbled

1/2 teaspoon kosher salt

Freshly ground black pepper

1 cup shredded low-fat Cheddar


  1. Preheat oven 400 degrees F.
  2. Place potatoes directly on rack in center of oven and bake for 30 minutes; pierce each potato in several spots and continue to bake until tender, about 30 minutes. Allow potatoes to cool slightly, trim off the top of potatoes to make a canoe-like shape. Carefully scoop out most the potatoes into a bowl, taking care to leave the skin intact.
  3. Mash the potatoes lightly with a fork. Add the sour cream and buttermilk. Fold in the scallions and crumbled bacon. Season with salt and pepper. Refill the shells with the potato mixture, mounding slightly. Sprinkle with the cheese, return to the oven and bake for additional 20 minutes until heated thoroughly; serve immediately.
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21 Reviews


i wanted to try something nerw and i had a few big potatos to use so i made these for my hubby and me. i ommited the turkey bacon since i didnt have any and i also used dried chives (since didnt have any scallions) they were very yummy. i would make again. plus we have extras for tomorow for lunch/dinner. i also used light sour cream . (used a cup instead of half buttermilk since didnt have any). would reccomend for a good vegatarian side dish or for u meat lovers out there with steak and a salad.

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