Double Tasty Twice Baked Potatoes

This past weekend David and I had a delicious dinner with my aunt, since we hadn’t seen her in a while, which I always think is ridiculous since she lives right down the road, but for some reason matching schedules turns out to be a lot harder than it really should be. Enough about this scheduling struggle bus I have been riding, lets talk about this delicious meal we made! As always we wanted to try something new and diferent and we hadn’t made pork tenderloin in a while, so we ended up doing this awesome pork tenderloin, and we were going to make mashed potatoes, but again, we wanted to try something different, so we tried these awesome twice baked potatoes, these are a little different than your typical twice baked potatoes, they actually use a mix of russet and sweet potatoes and that makes it so much more awesome!


  • 2 large russet potatoes
  • 1 small sweet potato
  • ½ pound bacon
  • 2 ounces Mascarpone cheese
  • 5 scallions chopped (reserve about a tablespoon of green portion for garnish)
  • 3 tablespoons butter, softened
  • 1 cup shredded sharp yellow cheddar
  • 1 teaspoon salt
  •  ½ teaspoon white pepper


Preheat oven to 400 degrees. Place russet potatoes and sweet potato on center rack of oven and bake 30 minutes. (Place sweet potato on a small sheet of foil to catch drips). Open oven, flip potatoes and prick with a fork. Bake for another 30 minutes. Sweet potato may need another 15-30 minutes – bake until soft. Remove potatoes from oven to cool.

Turn oven down to 375 degrees. In a skillet, cook bacon until crispy. Drain the bacon on paper towels and discard fat. Chop bacon into small bits. In a bowl, mix together half of the chopped bacon, the Mascarpone cheese, scallions (except for reserved tops to be used later for garnish), butter, shredded cheddar cheese, salt and pepper.

Lay baking potatoes flat and cut in half horizontally. Scoop out each potato down to the skin (but leave enough potato so it keeps its shape) and place the filling in a large mixing bowl. Remove skin from sweet potato and place in the bowl with the scooped-out russet potato filling.
IMG_2765Roughly mash both potatoes with potato masher. Add bacon and cheese mixture and stir until smooth.  Place mixture into a 16-inch pastry bag with a star tip.

Fill each potato with mixture dividing evenly between the halves.


Sprinkle remaining chopped bacon on each filled half and place on sheet pan. Bake for 30 minutes or until mixture is hot and just golden brown.


Top each with chopped scallion greens and serve immediately.



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