Twice Baked Idaho® Potato


  • 4 large Idaho® Russet potatoes, scrubbed
  • 4 tablespoons unsalted butter
  • 1/4 cup sour cream
  • 1/4 cup cooked bacon, cooled and diced
  • 1/4 cup green onion, sliced
  • 1 cup Romano cheese, shredded
  • 1 teaspoon salt


  1. Roast Idaho® Potatoes at 400°F until done.
  2. Cut potatoes into two halves. Scoop out the flesh into a bowl.
  3. Add butter and sour cream to flesh and mix thoroughly.
  4. Add remaining ingredients to potato, reserving ¾ cup Romano cheese for topping.
  5. Season to taste.
  6. Spoon mixture back into potato skins (or oven proof ramekin) and top with remaining cheese.
  7. Can be prepared up to this point and refrigerated. To finish, bake at 375°F until hot. Broil the top to brown cheese if desired.
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Yield: 8

Jason Franey
Formerly of - Canlis
Seattle, WA

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