Twice Baked Loaded Potatoes are a mouthwatering comfort food that combines the best qualities of baked potatoes and rich, flavorful fillings. This classic dish takes the humble potato and elevates it into a gourmet delight, perfect for any occasion.
Ingredients
Scale:
4 large russet potatoes
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 cup sour cream
1/2 cup milk or heavy cream
1/2 cup grated sharp cheddar cheese
1/2 cup crumbled cooked bacon
1/4 cup chopped green onions (plus more for garnish)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Additional cheddar cheese for topping
More crumbled bacon for topping
Chopped fresh parsley or chives for garnish
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly under cold water. Dry them with a towel.
Prick each potato several times with a fork.
Rub the potatoes with olive oil and sprinkle with salt and pepper. Place them directly on the oven rack and bake for 45 minutes to 1 hour.
Once baked, remove the potatoes from the oven and allow them to cool slightly.
Cut each potato in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato around the skin.
Add sour cream, milk, sharp cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper to the bowl with the potato flesh. Mash until creamy.
Fill the potato skins with the creamy potato filling, mounding it slightly above the edges.
Top each filled potato with additional cheddar cheese and bacon.
Return the potatoes to the oven and bake for an additional 15-20 minutes.
Once done, remove the potatoes from the oven and let them cool for a few minutes. Garnish with extra green onions or chopped parsley before serving.
