Brunch-Style Twice-Baked Potatoes for a Crowd - Kraft Recipes Top
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Brunch-Style Twice-Baked Potatoes for a Crowd

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12 servings

Please your guests with our Brunch-Style Twice-Baked Potatoes for a Crowd. These twice-baked potatoes for a crowd have cheesy sour cream & bacon goodness.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool slightly.
  • Reduce oven temperature to 350ºF. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potato flesh with mixer 1 min. Add soup and sour cream; beat until fluffy. Stir in 1 cup cheese, bacon and onions.
  • Spoon mashed potatoes into potato shells; top with remaining cheese. Place in shallow baking dish.
  • Bake 15 min. or until heated through.

Special Equipment Needed

Make Ahead

These delicious twice-baked potatoes can be partially prepared ahead of time. Prepare as directed except omit the final baking time. Refrigerate up to 24 hours. When ready to serve, bake in 350ºF oven 15 to 20 min. or until heated through.


  • 12 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1/2 Fat

Nutrition Bonus

Feel good about serving this crowd-pleasing dish. The potatoes provide a good source of vitamin C and the cheese is high in calcium.

Nutritional Information

Serving Size 12 servings
Calories 150
Total fat 6g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 270mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 2g
Protein 7g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 25 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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