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twice baked bacon cheeseburger potatoes

Linda_Hall38 avatar
Recipe by
Linda Hall
@Linda_Hall38
Summerville, SC

I made Twice Baked Potatoes a few years ago and they were pretty good but kind of boring. I didn’t feel like making a full course meal today (though this took me just as long, but remember I’m slow) and baked potatoes sounded good. I’m not really a fan of my homemade cheeseburgers but that sounded good too. Sooo I thought “why not combine the two”. (Are ya supposed to use quotation marks for thoughts?) Anyway, I came up with this idea and boy did it come out gooood!!! I don’t post many of my own recipes (to be honest I’ve only posted 1 other recipe) but this was to good not to. Hope you like.

yield 8 -10
prep time 1 Hr 30 Min
cook time 2 Hr
method Bake

Ingredients For twice baked bacon cheeseburger potatoes

  • 1-2 lb
    ground sirloin
  • 6-8 slice
    bacon
  • 1 lg
    onion
  • 1/2 md
    green bell pepper
  • 1/2 md
    red bell pepper
  • 2 c
    cheddar cheese
  • 5 oz
    philadelphia chive and onion cream cheese
  • 1 c
    sour cream
  • 4 Tbsp
    butter
  • 1/2 c
    milk
  • 4-5 lg
    garlic salt
  • pepper
  • 4-5 lg
    baking potatoes

How To Make twice baked bacon cheeseburger potatoes

  • 1
    Pierce potatoes and bake at 350 preheated oven for 11/2 hrs or until soft when stuck with a fork.
  • 2
    Chop onions and peppers in small pieces. Grate cheddar cheese
  • 3
    Cut bacon in small pieces and fry. Once bacon starts frying add ground sirloin (or hamburger) and half of the onions and peppers. Season with garlic salt and pepper Cook until meat is done. Drain and cover to keep warm.
  • 4
    When potatoes are done cut them in half long ways. Scoop the insides into a large bowl saving the skin. You will be spooning the potatoes back into the skins so be careful.
  • 5
    Put softened butter and cream cheese in the potatoes as soon as possible to help melt into it. Add milk and sour cream and mash with potato masher or electric mixer (I use a masher so there is more texture) Add half the shredded cheese and the other half of the onions and peppers and stir it all together. I add a little more garlic salt and pepper to the potatoes (it helps to keep the vampires away)
  • 6
    Scoop large portions into the potato skins and make indentations in the middle. Top that with the hamburger mixture. Top the whole thing with the remaining shredded cheese.
  • 7
    Place it back in the oven for 15 to 20 minutes. The faster you can mash and mix the less time you need to rebake. I’m slow as ... well you know so I had to heat it for a long time.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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