Twice Baked Smothered Potatoes

Indulge in Comfort: Twice Baked Smothered Potatoes

Are you in search of a hearty and satisfying meal that will leave your taste buds singing? Look no further than our Twice Baked Smothered Potatoes recipe! Bursting with flavor and loaded with creamy goodness, these indulgent potatoes are sure to become a family favorite. Whether you’re craving comfort food on a chilly evening or looking for a crowd-pleasing dish to impress your guests, this recipe has you covered. Join us as we dive into the world of twice baked potatoes and discover how to elevate this classic dish to new heights!


Twice Baked Smothered Potatoes are the ultimate comfort food, combining tender baked potatoes with a rich and creamy filling, smothered in a savory sauce and topped with crispy bacon. This dish is perfect for any occasion, from cozy family dinners to holiday gatherings. With layers of flavor and a satisfying texture, these potatoes are sure to please even the pickiest of eaters. So roll up your sleeves and get ready to indulge in a truly delicious meal!


  • 3 large russet potatoes
  • 4 boneless, skinless chicken thighs
  • 1 bag shredded mixed Italian cheese
  • 1 bag shredded colby cheese
  • 10 pieces of bacon
  • 2 cans cream of mushroom soup
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons cream cheese
  • 8 tablespoons of sour cream
  • 4 tablespoons butter
  • Lemon juice
  • Roasted garlic
  • Garlic powder
  • Salt & pepper
  • Paprika
  • Basil
  • Parsley
  • Chives
  • Olive oil


  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Potatoes: Scrub the potatoes thoroughly and pierce them several times with a fork. Rub the potatoes with olive oil, salt, and pepper, then place them on a baking sheet lined with aluminum foil. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
  3. Cook the Chicken: Season the chicken thighs with salt, pepper, garlic powder, and paprika. In a skillet over medium heat, cook the chicken until golden brown and cooked through, about 6-8 minutes per side. Remove from heat and let cool, then dice the chicken into small pieces.
  4. Prepare the Filling: In a large mixing bowl, combine the diced chicken, shredded cheeses, cream cheese, sour cream, roasted garlic, lemon juice, basil, parsley, and chives. Mix until well combined.
  5. Slice and Scoop: Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides, leaving a thin layer of potato flesh attached to the skins.
  6. Fill the Potatoes: Divide the filling mixture evenly among the potato halves, mounding it on top. Place the filled potatoes back on the baking sheet.
  7. Make the Sauce: In a saucepan, melt the butter over medium heat. Stir in the cream of mushroom soup and heavy cream, and cook until heated through and well combined. Season with salt and pepper to taste.
  8. Smother the Potatoes: Pour the sauce over the filled potatoes, ensuring they are generously coated.
  9. Bake Again: Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the potatoes are heated through and the cheese is melted and bubbly.
  10. Garnish and Serve: Remove the potatoes from the oven and garnish with crispy bacon pieces and additional chopped chives, if desired. Serve hot and enjoy!

Cook Notes and Variations:

  • Vegetarian Option: Omit the chicken and bacon for a vegetarian version of this dish. Substitute vegetable broth for the chicken broth in the sauce for added flavor.
  • Seafood Twist: Add cooked shrimp or crab meat to the filling mixture for a decadent seafood twist on this classic recipe.
  • Spicy Kick: For a bit of heat, add diced jalapeños or crushed red pepper flakes to the filling mixture.

Frequently Asked Questions (FAQs):

Q: Can I use different types of cheese? A: Absolutely! Feel free to experiment with your favorite cheeses, such as cheddar, Monterey Jack, or Gouda, to customize the flavor of your potatoes.

Q: Can I make these potatoes ahead of time? A: Yes! You can prepare the potatoes up to the point of filling them, then cover and refrigerate them until you’re ready to bake. Simply top with sauce and cheese just before baking.

Q: Can I freeze leftover potatoes? A: While it’s best to enjoy these potatoes fresh, you can freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I use different herbs and spices? A: Of course! Feel free to adjust the seasonings to suit your taste preferences. Thyme, oregano, or rosemary would also work well in this dish.

Keto and Low-Carb Version:

For those following a keto or low-carb diet, here’s how to modify this recipe:

  • Replace Potatoes: Substitute cauliflower florets for the potatoes to reduce the carb content of the dish.
  • Use Keto-Friendly Ingredients: Choose low-carb or sugar-free alternatives for the cream of mushroom soup and other sauce ingredients.
  • Adjust Serving Size: Be mindful of portion sizes to stay within your daily carb limit, and load up on low-carb veggies to round out the meal.

Twice Baked Smothered Potatoes are a delicious and satisfying dish that’s perfect for any occasion. Whether you’re serving them as a side dish or a main course, these loaded potatoes are sure to impress. With their creamy filling, savory sauce, and crispy bacon topping, they’re guaranteed to be a hit with your family and friends. So why wait? Give this recipe a try and treat yourself to a taste of comfort today!

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