Loaded Twice Baked Potatoes

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Twice baked potatoes are a supper club staple, and also something we had when we were growing up. My parents would buy pre-made twice baked potatoes at the store. They were good, but I thought, how could I make them better? I wanted to load them up with bacon, more cheese, and sour cream. Also, I can control what ingredients I put in my food when I cook them at home. For these reasons, and also because twice baked potatoes are insanely delicious, I made my own recipe. Give these loaded twice baked potatoes a try.

Start with a nice, big baking potato. Make it a big one, because part of making twice bakes are the wow factor. You only need two large baking potatoes to serve at least 4 people. Poke holes in them with a fork and bake them for about 40 minutes at 400 degrees. You can do this the day prior and refrigerate them to save time on the day you actually make them for dinner. This is typically what I do.

Once you are ready to make the twice baked potatoes, cut them in half the long way, and scoop out the center of each half, leaving enough potato on the skin so the potato stays sturdy.

The Filling

Keep what you have scooped out of the potato in a large bowl and mash it up for the filling. To the filling, add your sour cream, cheddar cheese, bacon and scallions and mix until well combined. I mixed it with a spoon and mashed it with a fork, but you can also use a hand mixer for extra smooth filling.

Now it’s time to fill your potato boats. Fill each boat with the filling. Make sure it’s overflowing. Use all of the filling, they are meant to be overstuffed! Once your potato halves are filled, bake them at 400 for about 20-30 minutes, until they are hot.

Once the potatoes are hot, remove from the oven and add even more cheese, and broil for about 2-5 minutes, until he cheese melts. Top with scallions and bacon and serve your loaded twice baked potatoes with your favorite meal. They are a great pairing to my Honey Garlic Chicken Thighs!

Loaded Twice Baked Potatoes

Twice baked potatoes loaded with bacon, cheddar cheese and sour cream.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 Large Bowl
  • 1 Large Spoon
  • 1 Hand Mixer Optional
  • 1 Oven
  • 1 Cheese grater Or grated cheese
  • Measuring Cups
  • 1 Sheet Pan
  • 1 Knife

Ingredients
  

  • 2 Large baking potatoes
  • 2 Cups shredded cheddar cheese 1 cup for filling, 1 cup for topping
  • 1/2 Cup sour cream
  • 4 Slices bacon another slice for topping, chopped
  • 1 Bunch scallions

Instructions
 

  • Poke holes in your baking potatoes with a fork. Bake for 40 minutes at 400 degrees. You can do this the day prior and refrigerate them until the next day if you aren’t making the potatoes the same day.
    Slice baked potatoes in half the long way. Hollow out the inside, leaving enough potato on the skin so the potato boat is still sturdy enough to hold the filling.
    Put potato filling in a large bowl and add sour cream, cheddar cheese, chopped bacon and chopped scallions. Mix together until well combined. You can use a spoon and mash the potato, or you can use a hand mixer for extra smooth filling.
    Replace filling into the potato halves. Bake for about 30 minutes. Remove from oven and top with cheese and broil for about 5 more minutes.
    Top with more scallions and bacon and serve.
Keyword baked, loaded, potato, potatoes, twice baked

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