We passed through Bossier City/Shreveport, LA many times and always stopped to eat at Ralph & Kakoo’s. I finally perfected their twice-baked potatoes in my own kitchen. They are a meal on their own!

Add this site as a preferred Google source!

Add

Ralph and Kakoo’s Twice Baked Potatos

Yield: 4 servings.

Love potatoes? Be sure to try some of these great potato recipes.

Mojo Potatoes
Grand Lux Cafe Double Stuffed Potato Spring Rolls

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox.
Plus you’ll get great new recipes from us every week!

A twice baked potato with mushrooms, sour cream, and cheese

Ralph & Kakoo’s Twice-Baked Potatoes

Enjoy these flavorful twice-baked potatoes. Cream of mushroom soup gives these twice baked potatoes more flavor.

Author: Stephanie Manley

PRINT PIN SAVE RECIPE

5 from 1 vote

Servings :

Prep Time10

Cook Time1

Total Time1 10

Ingredients

4 - large baking potatoes
10.5 ounces Cream of Mushroom Soup
1 pound hickory smoked bacon fried and crumbled
2 cups shredded sharp cheddar cheese
2 cups Daisy Sour Cream
1/4 cup fresh finely minced chives
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Bake potatoes, wrapped in foil until fork tender. Cool at room temperature for an hour or so. Slice potatoes lengthwise and scoop out the insides into a large bowl, leaving at least 1/4 inch of potato in the skins. Place skins on a baking sheet to use later.
Add sour cream, soup, bacon and more than half of the cheese to potatoes in a bowl. Whip with electric mixer until barely blended. Fold in chives and bacon. Scoop mixture back into the potato shells and top with rest of cheese. Bake in oven at 375 until bubbly and browned.