These loaded twice baked potatoes are packed with flavor and oh so tasty! They’re easy to make and make the perfect accompaniment to nearly any main dish.
This recipe is like a marriage between baked potatoes and loaded mashed potatoes. They’re simple enough for a family dinner but an ideal side dish to serve at a dinner party too. Try this potato dish with these slow cooker turkey legs. They’re so easy to make and really delicious!
Loaded Twice Baked Potatoes
Scroll down for a printable recipe card.
Prep time: 15-20 minutes
Cook time: 60-80 minutes
Servings: 8
Ingredients:
- 4 large baking potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 strips of bacon, cooked and crumbled
- 2 tablespoons oil (such as olive oil or vegetable oil)
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 2 scallions, finely sliced
- Salt and pepper to taste
Instructions:
Preheat your oven to 400°F
Wash and scrub the baking potatoes thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking.
Rub the potatoes with oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they’re tender when pierced with a fork.
Remove the potatoes from the oven and let them cool slightly so you can handle them.
Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell to hold the filling.
In a mixing bowl, mash the potato insides with a fork or potato masher. Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper. Mix well until the ingredients are combined and the mixture is creamy.
Spoon the potato mixture back into the potato shells, mounding it slightly.
Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and sprinkle with the remaining chopped scallions.
Let the potatoes cool for a few minutes before serving.
Enjoy your delicious homemade twice-baked potatoes!
Twice Baked Potatoes
Ingredients
- 4 large baking potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 4 strips of bacon cooked and crumbled
- 2 tablespoons oil such as olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 2 scallions finely sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F
- Wash and scrub the baking potatoes thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking.
- Rub the potatoes with oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they’re tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool slightly so you can handle them.
- Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell to hold the filling.
- In a mixing bowl, mash the potato insides with a fork or potato masher. Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper. Mix well until the ingredients are combined and the mixture is creamy.
- Spoon the potato mixture back into the potato shells, mounding it slightly.
- Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
- Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Remove the potatoes from the oven and sprinkle with the remaining chopped scallions.
- Let the potatoes cool for a few minutes before serving.
- Enjoy your delicious homemade twice-baked potatoes!
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
Leave a Reply