Twice Baked Pumpkin Potatoes

I’m so pleased to have a guest blogger today!  With times tough I know that I am not the only one eating on a budget.  I am so excited that Michelle from Confessions of a Recipe Junkie is sharing a fabulous, budget friendly recipe for fall!  Thanks, Michelle!

 Twitter has become a wonderful thing.  When I lost my mind and decided to create a blog to share the recipes from my collection, I figured I’d have to use social media to get the word out.  I had Facebook so that was easy, but the “twitter” that was a new thing to me.  I joined and slowly developed friendships with people I’ve never met.  I instantly became addicted. This is of course how I met Krista and how I got my first opportunity to “guest post”.  She twitted I responded 🙂

Thanks Krista for this great opportunity! I hope you all enjoy this delicious dish.

It’s September and by the looks at the stores we need to gear up for fall because it’s coming like tomorrow! I love fall and winter, the food and weather.  I’ll gladly listen to Christmas music in the middle of June, or May, or March, or, you get my point. But it feels like every year fall gets closer, soon we’ll celebrate Thanksgiving and Christmas together.  Until then, if you are like me and would like to slowly transition and savor each season, you can transition with this recipe.

It’s the perfect way to add a little fall into an everyday dish. You get the comfort food of a baked potato with a pizzazz of pumpkin! When topped with butter, vinegary onion and bacon this potato will create a little party in your mouth.  A great side dish for meat, chicken, fish or better yet a nice fried egg 🙂

ps. Its kid tested, mother approved  (my 2 yr old niece ate up the pumpkin potato filling – minus bacon/onions)

Eat up!

Twice Baked Pumpkin Potatoes
  • 2 large baking potatoes
  • 1 (15 oz) can of pumpkin puree
  • 1 red onion
  • 2 tbs vinegar
  • olive oil
  • salt & pepper
  • 3 strips bacon
  • butter
Preheat oven to 350°
Grab a baking sheet and aluminum foil.  Place each potato on a large square of aluminum foil.  Using your hands coat the potato with some olive oil, & a dash of salt and pepper.  Wrap the potato in the foil, fold over each end.  Place on the baking sheet and bake for 50 minutes.
Open the potatoes carefully, try to keep the aluminum foil intact.  Slice each potato across the center and use a fork to scrape off the mass. Save the skins, you’ll re-stuff them later.  Place the potato mass in a bowl and mix with a few tablespoons of the pumpkin puree, I used about 3 tbs for each potato.  Place the pumpkin potato mixture in the potato skin using a spoon. Cover in the aluminum foil and place back on the baking sheet (open side up) bake in the oven for 10 minutes.
Using a large frying pan, cook the bacon until crispy.  Place on a cutting board and slice into pieces, set aside. Cut the onion into 1/2 inch rounds and place in a bowl.  Add a dash of salt and the vinegar.  Grab a pot, add some oil and sauté the onions until tender.
Remove the potato from the oven, open and place on a plate.  Add a dollop of butter, some of the cooked onions, and bacon strips. Serve while hot.
I am a 29 year old recipe junkie 🙂
Earlier this year I started to document my love for cooking.  I have been gathering recipes since I started working, and still do every chance I get.  A heavy lover of all carbs, and must always have something sweet.  Nothing tastes better to me than a yummy slice of cake and my nose is always on alert for fresh bread. I live in South Florida with my better half and 3 chihuahuas.

For more about Michelle and her delicious blog make sure you check out Confessions of a Recipe Junkie {.com}


  1. What an interesting take on a twice baked potato! Love the added nutrition and the fall twist! Great guest post!

  2. I love pumpkin and I love potatoes, but never thought to put them together! Looks good and healthy!

  3. I have never thought to put pumpkin on a potato – I’m totally trying this!!

  4. oh my gosh, these look so good! I cant’ wait to try.

  5. I’m vegetarian, and needed to feed my 5 kids in the van on the way to soccer! So I followed your instructions for baking the potatoes, then sauteed the onions and added vinegar. Then…wait for it…I dumped it all (including pumpkin) in a big bowl, added a bunch of butter and whipped it together with my electric mixer! Two of my 5 kids rated it A! (One was A+!) Okay, one rated it F, but he defended himself by pointing out that he NEVER likes potatoes. (Eye roll.) Thanks! It will be a good Thanksgiving side dish 🙂

  6. Hi all! I have been a ‘Frustrated Gourmet’ for most of my life. Food is my passion. I was looking up recipes for Twice Baked Pumpkin potatoes and happened upon this blog. With friends coming to dinner tonight, I am going fix twiced baked. With Fall just about here, and the temp cooling down, I have suddenly gotten into the flavor of pumpkin. I picked up a few cans yesterday. Last night I made a Pumpkin Risotto with Seared Scallops. Flavored with pancetta, cinnamon, ginger and nutmeg, a faboulous taste of Fall. Tonight I will make the potatoes with pureed pumpkin, fried prosciutto, shallots and I have some marscapone. I think they will be Fab! Pumpkin Creme Brulee in oven right now. Autumn wreaths went up today and other Fall decor around the house. OK – so it’s Fall. Bring it on!

    • That all sounds fabulous Lesli! I hope the dinner was a success last night but, by the sounds of it, I’m sure it was. And you are so right…it is officially Fall so bring it on! I just love Fall.


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