Recipe details
Side Dishes
Share
Twice-Baked Loaded Potatoes
1h 50min
8 servings
Cook this dish
These twice-baked potatoes are a delicious and satisfying side dish or appetizer. Russet potatoes are baked until tender, then hollowed out and mixed with a creamy, cheesy filling loaded with bacon, cheddar, and green onions. The stuffed potatoes are then baked a second time until golden and bubbly for a comforting and indulgent treat.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Prepare the potatoes
Preheat the oven to 400°F (200°C). Scrub the potatoes clean. Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place on a baking sheet.
Bake the potatoes
Bake the potatoes in the preheated oven for 1 hour, or until tender when pierced with a fork. Remove from the oven and let cool for 10 minutes.
Prepare the filling ingredients
While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Once cool, crumble the bacon. Shred the cheddar cheese. Thinly slice the green onions, keeping the white and green parts separate.
Make the filling
Cut the potatoes in half lengthwise. Scoop out the flesh, leaving a 1/4-inch shell. Place the potato flesh in a bowl. Add the butter, sour cream, milk, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash until smooth. Stir in the crumbled bacon, shredded cheddar, and sliced white parts of the green onions.
Stuff and bake the potatoes
Spoon the filling mixture back into the potato skins, mounding it slightly. Place on the baking sheet and return to the oven. Bake for 20-25 minutes more, until heated through and lightly browned on top.
Garnish and serve
Sprinkle the twice-baked potatoes with the sliced green tops of the green onions. Serve hot.
Ratings
0
Comments (0)
No ratings or reviews yet.