Twice Baked Potatoes

I have enjoyed this disk many times over the years and even cooked it a time or two as a teen working at the Golden Ram restaurant on Coral Way in Miami. But I had never had it at home until now. It was wonderful and well worth the effort of cooking it twice. Our house enjoyed a dairy-free diet person so we adjusted.




6 large baking potatoes, washed, dried, and oiled

8 slices bacon or equivalent of good prosciutto, chopped bite-sized

½ cup milk (*optional)

6 Tbs of I can’t believe its not butter

1 1/2 cup shredded Cheddar cheese(or Dairy Free Cheddar) divided

8 green onions, sliced, divided

Salt Substitute and Pepper to taste

1 tsp Tajin Spice

1 cup sour cream for topping



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle.
  3. After the potatoes are baking, place bacon or prosciutto, in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
  4. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Add milk*, can’t believe its not butter, salt, pepper, 1/2 of the cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.
  5. Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes.


Serve with sour cream and hot sauce on the side.