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Twice-Baked Loaded Potatoes

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1h 50min

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8 servings

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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

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Steps

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1
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.

2
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.

3
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.

4
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.

5
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.

6
Garnish and serve

Sprinkle the twice-baked potatoes with the sliced green tops of the green onions. Serve hot.

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