Double Stuffed Baked Potatoes

Creamy double stuffed roasted garlic potatoes with caramelized onions, bacon, and parmesan.

A double stuffed baked potato at its best should be creamy and cheesy on the inside with a well seasoned crispy skin on the outside. They are actually one of my favorite recipes to make when I need to feed a lot of people. You can make them ahead and can customize them depending on your guests. Everyone always loves them so make sure to make extra.

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What ingredients do you need for double stuffed baked potatoes?

• Idaho Potatoes
• Vegetable Oil
• Salt
• Butter
• Sour Cream
• Milk
• Thick Cut Bacon
• Parmesan
• Onion  
• Roasted Garlic Cloves
• Green Onions
• Sea Salt
• Black Pepper

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The Recipe…

Set the oven to 350 degrees. Place potatoes on a lined baking sheet and cover with vegetable oil. Now roll in kosher salt and pour leftover on top. (The salt will help to draw out the moisture so the potatoes are lighter and fluffier.)  Bake in a 350 degree oven until fork tender and cooked through. Once removed, set the oven to 375 degrees.

When potatoes are cool enough to touch, cut in half. Using a large spoon tunnel out the center and create a canoe. You want the sides to still stand by themselves so leave a little around the outside.

Place all insides of the potatoes in a large bowl. Add the butter, sour cream, milk, chopped bacon, parmesan, smashed roasted garlic, and caramelized onion. Mix well. The mixture should be pretty soft. If it is really tight, add a little more milk. We are going to bake this in the oven so you do not want it to be dry.  

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Taste for salt and pepper. Fold in 3/4 of the sliced green onions.

Spoon the mixture back into potato skins. Use all of it piling the filling high. I find it best to place them close together in an ovenproof dish to help from falling over.

Sprinkle with parmesan and green onions then place in a 375 degree oven. Bake until golden brown on top and heated through.

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Recipe Tips:

• There are all kinds of ingredients that you can sub depending on what you have on hand. I am a big believer in using what you have already. Other cheeses such as cheddar, goat, and Manchego are amazing as well.
• If you don’t have bacon you could substitute ham, pancetta or other protein.
• Save a little of the cheese to sprinkle.

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Make Ahead:

• You can make the whole recipe ahead and hold up to 5 days in the refrigerator.
• You can make all the ingredients ahead such as the bacon, caramelized onion, roasted garlic and even bake the potatoes the day before and then put it all together the day of service.

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Storing tips:

• Hold in the refrigerator for up to 5 days in an airtight container.
• Freeze and store in the freezer for up to 6 months in an airtight container.

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