🥔 Loaded Twice-Baked Potatoes
📝 Ingredients (Serves 4–6)
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4 large russet potatoes
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2 tbsp olive oil
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Salt (for rubbing skins)
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4 tbsp butter (softened)
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½ cup sour cream
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½ cup milk (or heavy cream for richer taste)
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1½ cups shredded cheddar cheese (divided)
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½ cup cooked crispy bacon (crumbled)
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2 tbsp chopped green onions or chives
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½ tsp garlic powder
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½ tsp black pepper
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Optional: paprika, dried parsley, red pepper flakes
👩🍳 Instructions
Step 1: Bake the Potatoes
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Preheat oven to 400°F (200°C).
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Wash and dry potatoes.
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Rub with olive oil and sprinkle with salt.
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Pierce with fork several times.
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Bake directly on rack for 45–60 minutes until fork-tender.
Step 2: Scoop & Mix
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Let potatoes cool slightly.
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Cut each potato in half lengthwise.
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Scoop out the inside into a bowl (leave thin shell).
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Add butter, sour cream, milk, garlic powder, pepper, and 1 cup cheese.
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Mash until creamy.
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Fold in half of the bacon and green onions.
Step 3: Refill & Bake Again
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Spoon mixture back into potato shells.
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Top with remaining cheese and bacon.
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Sprinkle herbs or paprika if desired.
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Bake at 375°F (190°C) for 15–20 minutes until cheese melts and tops are golden.
🔥 Optional: Broil for 2–3 minutes for crispy tops.
❓ Q & A Section
Q1: What type of potatoes work best?
Russet potatoes are best because they’re fluffy inside and sturdy outside.
Q2: Can I make them ahead of time?
Yes! Prepare and stuff them, refrigerate up to 24 hours, then bake before serving.
Q3: Can I freeze them?
Yes. Wrap individually and freeze up to 2 months. Bake from frozen at 375°F for 25–30 minutes.
Q4: Can I make them without bacon?
Absolutely. Try:
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Sautéed mushrooms
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Spinach
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Broccoli
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Jalapeños
Q5: How do I make them extra creamy?
Use heavy cream instead of milk and add cream cheese (2–3 tbsp).
Q6: How do I get crispy skins?
Brush skins lightly with oil before the second bake.
Q7: Can I air fry them?
Yes! Air fry at 350°F (175°C) for 8–10 minutes after stuffing.