Become a Better Cook in 4 Days!

A delicious and hearty recipe for Twice Baked Potatoes with a filling made with both russet and sweet potato, bacon, butter and cheeses.

We made this recipe for Twice Baked Potatoes for the first time over the holidays, and received such rave reviews – we had to share the recipe!

The filling for these potatoes is actually a mix of two types of potatoes – the scooped-out russet potato, plus some sweet potato added in for extra flavor – and we think the mix of the two is fantastic!  The potato mixture is then combined with bacon, two kinds of cheeses (sharp cheddar and Mascarpone), butter and scallions.  It’s like a fully-loaded baked potato, but creamy on the inside and crisp and golden on the outside!

A delicious and hearty recipe for Twice Baked Potatoes with a filling made with both russet and sweet potato, bacon, butter and cheeses.

This dish is pure comfort food and it’s so filling, it could be a meal all by itself.  Or served with prime rib, like we did over the holidays, it’s a hearty and delicious side dish.  Although the filling can easily be scooped back into the potato skin with a spoon, we used a large pastry bag with a star tip, and piped the filling into the potato to give it a more elegant look for our meal.  Either way, you’re sure to get the same rave reviews we did!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Twice Baked Potatoes - A Family Feast

Twice Baked Potatoes

  • Prep Time: 30 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours
  • Yield: 4 servings
  • Category: side dish
  • Method: baked
  • Cuisine: American


  • 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. Turn oven down to 375 degrees.
  4. In a skillet, cook bacon until crispy. Drain the bacon on paper towels and discard fat. Chop bacon into small bits.
  5. 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.
  6. 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.
  7. Roughly mash both potatoes with potato masher. Add bacon and cheese mixture and stir until smooth.
  8. Place mixture into a 16-inch pastry bag with a star tip.
  9. Fill each potato with mixture dividing evenly between the four halves.
  10. Sprinkle remaining chopped bacon on each filled half and place on sheet pan.
  11. Bake for 30 minutes or until mixture is hot and just golden brown.
  12. Top each with chopped scallion greens and serve immediately.

Keywords: Twice Baked Potatoes

You may also like:

Asiago Potato Stacks

Asiago Potato Stacks - A Family Feast

Perfect Mashed Potatoes

Perfect Mashed Potatoes - A Family Feast

Herbed Boiled Potatoes

Herbed Boiled Potatoes - A Family Feast

Roasted Potato Soup

Roasted Potato Soup - A Family Feast



  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Sereana Yari wrote:

    Its looks so good. thanks so much for sharing this recipe. I am surely going to try it.

    • Martha wrote:

      Thanks Sereana!

  • Rachel @ I Love My Disorganized Life wrote:

    Martha, these are waaay better looking that any I have had at, well, anywhere! They are usually skimpy, but these look like loaded deliciousness!

    • Martha wrote:

      Thanks Rachel!

  • Lindsay @ The Live-In Kitchen wrote:

    Wow, those things are loaded! What a great idea mixing in the sweet potato, I always do that on my plate but never thought about doing it in a twice baked potato.

  • Lauren wrote:

    Hi, we just included this post in our round up of favorite potato and cheese recipes for St. Patrick’s Day. We would love to use your photo as well–would it be okay if we gave you credit in the caption and also linked it back to you? Let me know! 🙂

    • Martha wrote:

      Hi Lauren! No problem! Thanks for featuring our recipe!

      • Lauren wrote:

        Thanks! These looked so good they we had to include them!

      • Laura wrote:

        Dear Martha,Just wanted to let you know that your recipe was a big success in our family!!!I can just say the twice baked potatoes are a pure heaven,Thank you very much for sharing!!!!!!!!!!

        • Martha wrote:

          Hi Laura – We’re so glad you and and your family enjoyed the potatoes! Thanks for letting us know! Martha

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.