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Hearty Twice-Baked Potatoes

Total Time

Prep: 1 hour Bake: 30 min.

Makes

16 servings

Everyone raves about these extra-special spuds that are perfect for meat-and-potato lovers. The creamy, nicely seasoned potatoes are a great accompaniment to grilled chicken, but hearty enough to serve as a comforting meal on their own. —Rebecca Williams Alapaha, Georgia
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Ingredients

  • 8 large baking potatoes
  • 1/2 pound bulk pork sausage
  • 1/4 cup butter, softened
  • 2 cups shredded cheddar cheese
  • 1-1/2 cups diced fully cooked ham
  • 6 bacon strips, cooked and crumbled
  • 1 cup sour cream
  • 1/2 cup Italian salad dressing
  • Salt and pepper to taste

Directions

  1. Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.
  2. When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.
  3. Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400° for 30 minutes or until golden brown.

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