Loaded Twice Baked Potatoes

5 from 1 vote

Loaded Twice Baked Potatoes are a savory dish featuring baked potato shells filled with a creamy mixture of mashed potatoes, cheddar cheese, sour cream, and bacon, then baked again until golden and bubbly. Topped with green onions and additional cheese and bacon, these potatoes offer a deliciously indulgent side dish or appetizer.

Course Side Dish

Cuisine American

Keyword loaded twice baked potatoes, twice baked potatoes

Prep Time 1 30

Cook Time 30

Total Time 2

Servings servings

Calories 316kcal

Author Sue Ringsdorf

Ingredients

4 large russet potatoes
1-2 Tablespoons olive oil
1/4 cup unsalted butter
1/2 cup sour cream light
2.5 oz. bacon
4 oz. shredded cheddar cheese
1/2 cup green onions - diced
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
kosher salt and freshly ground black pepper - to taste
1/2 cup half and half - or more or less depending on consistency

Instructions

Prep potatoes. Preheat oven to 450 degrees. Rinse potatoes in cold water and wipe clean with paper towel. Use your hands to rub olive oil all over the potato skins. Then add kosher salt and freshly ground black pepper and rub seasonings into the oiled skins.
4 large russet potatoes, 1-2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Bake potatoes. Place a large sheet pan lined with parchment paper in the second rack in preheated oven. (This is to catch the drippings.) Add potatoes directly on the rack above the pan and bake for 30 minutes. Then use tongs to flip the potatoes and continue baking until fork tender - about 30-40 additional minutes, depending on the size of potatoes.
Prep bacon and cheese. Cook the bacon. We prefer to bake it in the oven. Use a box grater to freshly shred the cheddar cheese.
2.5 oz. bacon, 4 oz. shredded cheddar cheese
Scoop out flesh. Let potatoes cool slightly. Slice each potato in half length-wise and scoop out the flesh, leaving about 1/4 inch intact around the edges. Place potato skins on a large sheet pan prepared with parchment paper.
Combine filling. In a medium mixing bowl, combine the potato flesh, butter, sour cream, half and half, cheddar cheese, bacon, green onions, and seasonings. (Make sure you reserve a little of the cheese, bacon and green onions for the tops.)
1/4 cup unsalted butter, 1/2 cup sour cream light, 1/2 cup half and half, 1/2 cup green onions, 1 teaspoon garlic powder, 1/2 teaspoon seasoned salt
Blend. Use a hand mixer to blend the filling mixture together until creamy.
Add filling to potato skins. Then divide the filling evenly into the potato skins, spreading evenly to all sides. Add the reserved cheese, bacon, and green onions on top of the potato filling.
Bake. Bake prepared potatoes for 30 minutes, or until the potatoes are hot and bubbly. Add to a tray for serving.

Notes

You can prep these in advance (one or two days early), cover tightly, and store in the refrigerator until ready to bake. Increase the baking time by 10-15 minutes.
You can also freeze these, by covering tightly, for up to three months.

Nutrition