Loaded Twice Baked Potatoes are the perfect side dish for special occasions. Say yes to all the cheese and bacon, and make them up a day or two in advance.
Course: Side Dish
Keyword: twice baked potatoes
Author: Sue Ringsdorf
4largerusset potatoes- or five medium
1/3cupsour cream light
4oz.cream cheese light- softened
3/4cuphalf and half- plus more if needed for consistency
1teaspoonfreshly ground black pepper
1cupshredded cheddar cheese, divided
1/2cupgreen onions- diced
Preheat oven to 350 degrees.
Wash potatoes and prick with a knife. Microwave 2-3 potatoes at a time, flipping about half way through, until fork tender. Set aside to cool.
Meanwhile, dice up the bacon slices, and sauté on medium high heat, or until cooked through. Set aside on a paper towel to drain and cool.
Slice potatoes in half lengthwise, and scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of flesh to maintain shape. Spray a large casserole dish with baking spray, and arrange potato skins.
Add butter, sour cream, cream cheese, half and half, and seasonings to potato flesh. Mix with a hand mixer until creamy and well combined. You may need to add extra half and half, depending on how creamy you like your potatoes. Be careful to not add too much, however, as they will be runny.
Add crumbled bacon, cheddar cheese, and green onions. Reserve a small bit of each to top potatoes. Mix well.
Spoon potato mixture back into the potato skins, dividing it evenly among the skins. Top with additional cheese, bacon bits, and green onions.
Bake for 30 minutes on 350 degrees.
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.