Steak House Twice Baked Potatoes
Cook time
Total time
  • 3 baking potatoes (I used Russet potatoes)
  • olive oil
  • 6 slices thick cut bacon, diced
  • 4 ounces Philadelphia Cream Cheese
  • 2 tablespoons low-fat sour cream
  • 1 tablespoon unsalted butter
  • ½ cup 1% milk
  • ¾ cup of cheddar cheese, freshly grated
  • ¼ cup fresh parsley, chives, or scallions, minced (plus more for garnish)
  • Salt and pepper, to taste
  1. Preheat your oven to 400 degrees F. Scrub your potatoes well so that they are clean and pat dry. Use a fork to poke holes all over your potatoes, and rub them with 1-2 teaspoons of olive oil each. Place the potatoes on a baking sheet, and bake for 45 minutes to 1 hour, until tender.
  2. While your potatoes are baking, cook your bacon. Dice it into small pieces, pour a teaspoon of olive oil in your pan, then cook over medium-high heat for 8-10 minutes, until crisp. Remove from the pan with a slotted spoon and place on a plate lined with paper towels to drain. Set aside until ready to use.
  3. When the potatoes are tender, move them to a cooling rack and allow them to cool off for 5-10 minutes, so that they are still hot but not too hot. Slice the top quarter off of the top of the potatoes and scoop out the flesh, being careful to leave the skin intact, and place in a medium sized bowl.
  4. Add in the cream cheese, sour cream, and butter and mix to melt everything together. Slowly stir in the milk, then fold in the cheddar cheese, bacon, and parsley, chives, or scallions. Add salt and pepper to taste.
  5. Fill the empty potato skins with the potato mixture, then place them on a baking sheet and bake at 400 degrees F for 8-10 minutes, until golden and melty. Serve and enjoy!
Recipe by The Crepes of Wrath at