Yummy Loaded Twice Baked Potatoes

These yummy loaded twice baked potatoes are a perfect addition to a meal. They go great with burgers, steaks or chicken!

This recipe is one of my favorite ways to prepare potatoes. They are so flavorful and pretty easy to put together. In the summertime, we often grill burgers and have these and a salad or some other green veggie. You can also easily make a lot of these at once, so they are great for feeding a crowd – which I often do.

You’ll need:

• 4 Idaho or Russet potatoes (I usually use large ones, but you don’t have to)
• olive oil (for rubbing the skin of the potatoes)
• 1 cup grated cheddar cheese
• 2 scallions (green onions)
• about 1/4 c bacon bits
• 1/2-3/4 c sour cream
• 2 T butter
• salt and pepper to taste

The first step is to preheat the oven to 400. Wash the potatoes and then rub them all over with olive oil. This step helps the skin crisp up a little as they bake, which helps them stay strong for the next steps. Put them directly on the oven rack and bake for about 45 minutes.

Remove the potatoes from the oven and let cool for about 15 minutes. While they are still warm, cut each potato in half lengthwise. Using a large spoon, carefully scoop out the filling of each potato half into a bowl. Scoop out enough potato so that there’s still a thin layer left in the skin. You need them to stay intact and if you scoop out too much, they will just fall apart.

Add the butter to the potatoes first and stir it around so it can melt. This is to also mash the potatoes a little. The goal is not for them to be perfectly smooth. Next, add the sour cream, cheddar, bacon bits and scallions. Stir and thoroughly mix everything. Now add salt and pepper to taste and stir again.

Scoop a heaping amount of filling back into each potato skin, dividing it evenly. Top with a little more cheddar and bake them again – this time at 350 for 20-25 minutes or until the cheese is melted. You can drizzle some sriracha on the top of these if you want to add some spice.

Print Recipe

Yummy Loaded Twice Baked Potatoes

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By Denise Palma – Serves: 8

Total Time: 1 hour 30 minutes

Ingredients

• 4 Idaho or Russet potatoes (I usually use large ones, but you don't have to)
• olive oil (for rubbing the skin of the potatoes)
• 1 cup grated cheddar cheese
• 2 scallions (green onions)
• about 1/4 c bacon bits
• 1/2-3/4 c sour cream
• 2 T butter
• salt and pepper to taste

Instructions

1

The first step is to preheat the oven to 400.

2

Wash the potatoes and then rub them all over with olive oil.

3

This step helps the skin crisp up a little as they bake, which helps them stay strong for the next steps.

4

Put them directly on the oven rack and bake for about 45 minutes.

5

Remove the potatoes from the oven and let cool for about 15 minutes.

6

While they are still warm, cut each potato in half lengthwise. Using a large spoon, carefully scoop out the filling of each potato half into a bowl.

7

Scoop out enough potato so that there's still a thin layer left in the skin. You need them to stay intact and if you scoop out too much, they will just fall apart.

8

Add the butter to the potatoes first and stir it around so it can melt. This is to also mash the potatoes a little. The goal is not for them to be perfectly smooth

9

Next, add the sour cream, cheddar, bacon bits and scallions. Stir and thoroughly mix everything. Now add salt and pepper to taste and stir again.

10

Top with a little more cheddar and bake them again - this time at 350 for 20-25 minutes or until the cheese is melted.

11

Scoop a heaping amount of filling back into each potato skin, dividing it evenly.