Free shipping on U.S. orders over $100.00

Twice Baked Potatoes

I think these Twice Baked Potatoes are significantly better than your average baked potato for a few reasons. Namely, every bite is consistent and only one person has to do the work of mixing everything together. I can't wait for you to try these out!


  • 6 Large, russet baking potatoes
  • Canola oil
  • Kosher salt
  • 1 ½ sticks Butter, sliced
  • Smoked gouda cheese or cheddar cheese
  • Bacon – 4 slices cooked and crumbled
  • 1 cup Heavy whipping cream
  • 2 tbsp. Crove Beef Rub
  • 2 Green onion, chopped


  1. Preheat oven to 400 degrees. 
  2. Wash your potatoes. Rub the outside of the potatoes with canola oil and sprinkle with Kosher salt. Wrap them individually in aluminum foil.   
  3. Bake them in the oven for 1 hour or until tender. 
  4. While the potatoes are baking, fry your bacon. Remove back from grease and crumble it up. 
  5. In a large bowl, mix sliced butter, bacon, the bottoms of the green onions chopped, Crove Beef Rub, shredded cheese and a splash of heavy whipping cream.  
  6. Remove the potatoes from the oven and let rest for 10 minutes. 
  7. Slice off the potatoes in half and scoop out the inside, leaving a potato bowl. Do your best to leave the skin intact.  
  8. Mix the potatoes with the previous ingredients and add more heavy whipping cream if needed. Mix thoroughly.  
  9. Fill the potato shells with the mixture, sprinkle with Crove Beef Rub, top with shredded cheese, and place on an aluminum foil lined sheet tray. 
  10. Place in a 375-degree oven for 10-15 minutes.  
  11. Remove them from the oven. Top with chopped green onion to garnish, serve and enjoy! 

Watch the video here

Love this recipe? Share it with your friends!

Scroll to Top