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Ultimate Loaded Twice Baked Potatoes Recipe

Close-up of a delicious twice baked potato, loaded with melted cheddar cheese, bacon bits, and green onions.
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Make the ultimate comfort food with these loaded twice baked potatoes. You get fluffy interiors mixed with cheese and bacon, stuffed back into crispy potato skins, and baked again until golden. This recipe is a family favorite side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup cooked, crumbled bacon
  • 2 green onions, sliced
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork. Rub the potatoes with olive oil, salt, and pepper.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Add the softened butter, sour cream, milk, 1 cup of cheddar cheese, garlic powder, half of the bacon, and half of the green onions to the scooped potato flesh. Mash everything together until smooth and creamy.
  6. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  7. Place the stuffed potatoes on a baking sheet. Top each one with the remaining cheddar cheese and bacon.
  8. Bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese topping is melted and lightly golden brown.
  9. Garnish with the remaining sliced green onions before serving.

Notes

  • For extra crispy skins, rub them with a little extra oil before the first bake.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover them and refrigerate. Add about 5 to 10 minutes to the second bake time if cooking straight from the refrigerator.
  • Use high-quality sharp cheddar cheese for the best flavor in this creamy potato side dish.

Nutrition

Find it online: https://gourmetgaze.com/twice-baked-potatoes-recipe/