Have I ever mentioned how much I love potatoes? Oh yeah, I’ve mentioned it a few times. But I haven’t mentioned how MUCH I love these Loaded Twice Baked Potatoes. Potato skins are a favorite when we go out to eat, but they do not compare to these. We usually order them as an appetizer, but these could also be served as a side dish for any grilled meat.
Begin by scrubbing the potatoes. I use russet potatoes because the skin is thicker and you want them to maintain their shape when you scoop out the centers. Wrap each potato in aluminum foil and bake in a preheated 350-degree oven until they are just tender. I use a medium-sized potato and it takes approximately 1 hour 15 minutes.
Cook the bacon until crisp in a saute pan. Remove and drain on paper towels. Crumble when cool enough to handle.
While the potatoes are baking, combine the sour cream, cheese, melted butter, and bacon bits. When the potatoes are ready, remove from the oven. Cut each potato in half lengthwise and scoop out the center of the potatoes leaving 1/4 inch of potato next to the skin. Mash the potatoes to your desired consistency. I prefer leaving mine rather chunky. Add the potato to the sour cream mixture and mix well. The ingredients you add are totally up to you. It’s the beauty of this recipe…just add what you love.
Heap the potato mixture into the potato shells. Top with sliced scallions and additional cheese. Return to the oven and bake for an additional 15-20 minutes until the cheese is golden. You can also place them under a broiler for a few minutes for a crunchier topping.
These Loaded Twice Baked Potatoes are delicious just as they are but can be served with additional cheese, sour cream, or scallions if desired.
LOADED TWICE BAKED POTATOES
- 3 Russet potatoes baked until tender
- 4 slices bacon cooked and crumbled
- 3/4 cup sour cream
- 2 cups cheese shredded
- 4 tablespoons butter melted
- 3 scallions chopped
- Scrub the potatoes, wrap in aluminum foil, and bake in a preheated 375-degree oven until tender, approximately 1 hour 15 minutes.
- Remove from the oven, split in half lengthwise, and gently scoop out the center leaving 1/4 inch of the potato on the skin.
- Mix all the remaining ingredients together in a large bowl. Add the potato and mix well. If you want smoother potatoes, mash well before adding to the mixture.
- Scoop the potato mixture into mounds on the potato halves. Top with scallions and additional cheese.
- Return to the oven for 15-20 minutes until the cheese is melted or you can place the potatoes under the broiler for a few minutes until golden.
- Serve with additional sour cream, cheese, and scallions, if desired.
For more delicious side dishes, check out these recipes:
Thanks for stopping by!