Prime Rib and Twice Baked Potato Recipes and Instructions – Amazingly Tasty Spuds

What goes great with Prime Rib? Potatoes: baked, boiled, or as steak fries. What goes even better? Twice Baked Potatoes! It sounds like a lot of work, but the result is an extremely tasty potato that will knock your prime rib dinner out of the ballpark.

Jump to Recipes:
Ultimate Twice Baked w/Bacon
Vegetarian Twice Baked
Blue Cheese and Chive Twice Baked

Youtube Video – Jack Show’s Twice Baked Potato Recipe, Cooking Instructions, and Advice

Recipe for Jack Show’s Twice Baked Potatoes
Watch video above for further guidance


  1. Bake your potatoes first. I recomment 400 degrees Fahrenheit for about an hour. Cooking time depends on size of potatoes. Check with fork to see if done.
  2. Cut them in half and carve out the potatoes leaving the shells behind.
  3. Make mashed potatoes with a spoonful of butter and splash of milk. Mix until smooth and creamy. Add salt and pepper for taste.
  4. Line the bottom of the potato skin shells with a little bit of your cut up vegetable of choice.
  5. Cover vegetables in the shell with mashed potatoes.
  6. Sprinkle shredded cheese on top. sprinkle diced green onions or chives or parsley on top.
  7. Bake again until cheese is melted and slightly golden brown on top.

More Twice Baked Potato Recipes…

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Ultimate Twice Baked Potatoes: (Includes Bacon! 🙂 )
Yield: Original recipe makes 8 servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes.
  5. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
  6. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
  7. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
  8. Top each with remaining cheese, green onions and bacon.
  9. Bake for another 15 minutes.

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Vegetarian Loaded Twice Baked Potatoes:

Yield: 4 servings


  1. Preheat the oven to 400°.
  2. Lightly oil a large casserole dish, cut the potatoes in half lengthwise, and arrange then cut-side down in the dish. Bake for 15 minutes.
  3. Flip the potatoes, pierce them with a fork and bake for an additional 15 to 20 minutes, or until soft. Remove from the oven and set aside to cool.
  4. Lower the oven temperature to 350°.
  5. Caramelize the onion (while potatoes are baking). *See Directions below
  6. Once the potatoes are cool enough to handle, scoop most of the flesh out, leaving about ¼ inch so that the potato skin holds its shape, and place the insides in a large bowl.
  7. Add the remaining 2 Tbsp butter and the Greek yogurt and mash well.
  8. Stir in 1 cup of the cheddar and the onion-mushroom-broccoli mixture and mix well.
  9. Season with salt and pepper to taste.
  10. Scoop the potato mixture back into the potato skins, mounding over.
  11. Sprinkle with the remaining cheddar and arrange the potatoes in the same casserole dish.
  12. Bake for an additional 10 to 15 minutes, or until heated through and the cheese is melted and starting to brown. Serve warm.

How to Carmelize your Onions:

  1. In a large sauté pan, melt 1 Tbsp butter and 1 Tbsp olive oil.
  2. Cook the onion over medium heat for until soft and translucent.
  3. Lower the heat and continue to cook, stirring occasionally, until golden brown.
  4. Return the heat to medium and add the garlic and mushrooms.
  5. Sauté for another 3 to 4 minutes. Add the broccoli and saute for a minute or two more.


Blue Cheese and Chives Twice Baked Potatoes:
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Yield: 4 to 6 servings


  1. Preheat the oven to 400°F.
  2. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don’t explode. Rub the potatoes all over with a little olive oil.
  3. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
  4. Allow the potatoes to cool to touch.
  5. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato “canoe”, leaving about 1/4 inch of potato on the skin.
  6. Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl.
  7. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.
  8. Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
  9. Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.


Have twice as much fun at your next prime rib dinner with TWICE baked potatoes! 🙂

17 thoughts on “Prime Rib and Twice Baked Potato Recipes and Instructions – Amazingly Tasty Spuds”

    • Hi Corrine,

      Pretty name! Yes, the order processes on Amazon but a locally based produce truck delivers the potatoes.

      Beats zooming around the grocery storm, especially during the holidays.

  1. Thank you for including a vegetarian option!

    My husband eats meat but I don’t. So while he devours a prime rib, I’ll stick to my twice baked veggie potatoes. I think he’ll like them, too! 🙂

  2. i love purity farms organic ghee butter. all the stuff in the supermarkets are processed chemicals. this stuff is the real deal. tastes superb. i imagine it would make twice baked potatoes delectable.

  3. Jack Show suggests any chopped veggie for his recipe. Here are a few I’ve enjoyed:

    1. Zucchini
    2. Broccoli bits
    3. Cucumber (in small pieces)
    4. Carrots
    5. Yellow Squash (you need something else to offset the slightly bitter flavor)
    6. Eggplant (ditto my yellow squash caveat)

    • Hi Anne, thanks for your question.

      Yes, Twice Baked can be made the day before and reheated. We highly suggest reheating carefully in the oven. The microwave might give the potato the typical “microwaved” rubbery texture. Also, the consistency of your twice-baked potato may suffer a bit.

      Happy Holidays!


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