Pioneer Woman Twice Baked Potatoes Recipe

These Pioneer Woman Twice Baked Potatoes are like the love child of mashed potatoes and potato skins. And yeah, they’re rich, ridiculous, and stupid good. Easy-ish, kinda messy, super cozy — feeds a crowd and hits that nostalgic “I need carbs and cheese” spot.

Ingredients Needed

• 8 baking potatoes: russets, ideally. Washed and poked so they don’t explode.
• 2 sticks butter: cut up so they melt faster, don’t fight it.
• 8 slices cooked bacon: crispy, chopped, and trying not to get stolen by snacking hands.
• 1 cup sour cream: full-fat. This is not the time for light anything.
• 2 cups cheddar jack cheese, divided: half inside, half on top. Always more cheese.
• 1 cup whole milk: warms up the mix, smooths it all out.
• 2 tsp seasoned salt: you can eyeball this tbh.
• ½ tsp black pepper: or more. Taste as you go.
• 4 green onions: sliced thin. Fresh punch. Sprinkle some at the end to feel fancy.

How To Make Pioneer Woman Twice Baked Potatoes

Bake the potatoes:
Preheat your oven to 425°F. Stab each potato 3–4 times with a fork (you’ll wanna skip it but don’t). Bake them on a tray for about 1 hr 15 mins until soft. Let them cool — or you’ll burn your fingers and yell. Not that I know.

Scoop and mix the filling:
Drop your butter, bacon, and sour cream in a big bowl. Cut each potato in half lengthwise and scoop out the insides into the bowl — but leave a thin layer of flesh on the skins so they don’t flop later. Set the empty shells on a baking tray.

Mash everything together:
Mash the potato with the butter mix while it’s still warm. Then stir in 1 cup cheese, milk, seasoned salt, pepper, and ¾ of the green onions. Should look fluffy but not too smooth. Chunky’s fine. Kinda rustic. Kinda unhinged.

Fill and rebake:
Spoon the mashed filling into the shells. Be generous. Top each with the rest of the cheese. Bake again at 375°F for 20 mins — until the cheese is melted and golden and you’re drooling at the oven.

Finish and serve:
Scatter the leftover green onions and a little more black pepper on top. Eat immediately. Regret nothing.

Recipe Tips

• Use warm milk, not cold, or it stiffens the butter and gets weird.
• Don’t over-scoop the skins — leave a bit of potato so they hold up.
• To make it vegetarian, ditch the bacon. Add roasted mushrooms or caramelised onions.
• Great with steak. Also great alone, at midnight, straight off the tray.

How to Store & Reheat

• Room Temperature: Let cool no longer than 1 hour.
• Fridge: Store in airtight container for up to 4 days.
• Freezer: Wrap each tightly in foil or cling film. Freeze up to 2 months. Reheat at 350°F for 30 mins.

Nutrition Facts (Approx. per serving)

• Calories: ~420
• Sodium: ~600mg
• Protein: 13g
• Fat: 27g
• Carbs: 32g
• Fibre: 3g
• Sugar: 2g

FAQs

Pioneer Woman Twice Baked Potatoes Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

35

minutes

Calories

420

kcal

Crispy potato skins stuffed with buttery mashed potato, bacon, sour cream, and melted cheese — golden-topped and dangerously addictive.

Ingredients

• 8 baking potatoes

• 2 sticks butter, cubed

• 8 slices cooked bacon, chopped

• 1 cup sour cream

• 2 cups cheddar jack cheese, divided

• 1 cup whole milk

• 2 tsp seasoned salt

• ½ tsp black pepper

• 4 green onions, thinly sliced

Directions

• Bake potatoes at 425°F for 1 hr 15 mins. Let cool slightly.
• Halve potatoes and scoop out flesh, leaving skins intact.
• Mash potato with butter, bacon, sour cream, 1 cup cheese, milk, salt, pepper, green onions.
• Fill skins with mixture. Top with remaining cheese.
• Bake at 375°F for 20 mins until golden.
• Sprinkle with extra green onions + pepper.
• Serve hot.

Notes

• Always warm the milk before adding — cold dairy ruins texture.
• Don’t throw out torn skins — mash leftovers into a bowl, eat like dip.
• Freeze after stuffing but before second bake for best texture.
• Add garlic powder or smoked paprika if you want extra flavour layers.