Double-Done Baked Potatoes Recipe

Double-Done Baked Potatoes Recipe

How To Make Double-Done Baked Potatoes

These baked potatoes are cooked twice for maximum flavor, and is loaded with sour cream, broccoli, and bacon, for a richer and tastier side dish!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1baked potato
  • 1cupbroccoli florets
  • ¼cupwater
  • ¼cupsour cream
  • bacon,crumbled, to taste, optional
  • scallions,chopped, to taste, optional
  • salt and pepper,to taste
  • 2tbspcheddar cheese,(about 2 oz), grated


  1. Turn the toaster oven to broil.

  2. Cut the baked potato in half lengthwise. Then press the backside of a spoon onto the potato’s center. Use the spoon to scoop the potato’s insides into the bowl.

  3. Put the empty potato skins upside down on the baking sheet.

  4. Broil them for 7 minutes to make them crispy.

  5. Put the broccoli florets and the water in the pot, cover the pot with the lid, and cook on the stovetop on medium heat for 7 minutes, or until the broccoli is bright green

  6. Add the sour cream to the potato innards, and mash with the fork. Add salt and pepper to taste, and use the slotted spoon to add the broccoli. Stir well.

  7. Use the potholders to remove the skins from the oven and turn them right side-up. Spoon the filling into the skins. Sprinkle the cheese on top.

  8. Broil for 7 minutes, or until the cheese melts and the filling is hot.

  9. Serve warm, and enjoy!

Recipe Notes

Don’t have a leftover baked potato? Just wash, dry, and lightly oil a raw potato, and then cook it in a microwave for about 6 minutes


  • Calories: 451.33kcal
  • Fat: 22.27g
  • Saturated Fat: 12.68g
  • Trans Fat: 0.36g
  • Monounsaturated Fat: 5.53g
  • Polyunsaturated Fat: 1.16g
  • Carbohydrates: 49.19g
  • Fiber: 4.89g
  • Sugar: 3.90g
  • Protein: 16.04g
  • Cholesterol: 61.19mg
  • Sodium: 973.01mg
  • Calcium: 347.94mg
  • Potassium: 1444.95mg
  • Iron: 3.03mg
  • Vitamin A: 290.71µg
  • Vitamin C: 83.18mg
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