A twice baked potato with mushrooms, sour cream, and cheese
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5 from 1 vote

Ralph & Kakoo’s Twice-Baked Potatoes – you can make these ahead of time and serve later.

Enjoy these flavorful twice-baked potatoes.  Cream of mushroom soup gives these twice baked potatoes more flavor.
Course Side Dish
Cuisine American
Keyword Potato Recipes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 969kcal
Author Stephanie Manley


  • 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


  • 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.


Calories: 969kcal | Carbohydrates: 9g | Protein: 34g | Fat: 88g | Saturated Fat: 41g | Cholesterol: 197mg | Sodium: 2012mg | Potassium: 535mg | Fiber: 0g | Sugar: 3g | Vitamin A: 1435IU | Vitamin C: 2.5mg | Calcium: 543mg | Iron: 1.6mg
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