Loaded Twice Baked Potatoes Recipe
These loaded twice baked potatoes are a great side dish, especially for special occasions. They're stuffed with bacon, cheese and topped with fresh chives.
Servings: 8 servings
Calories: 287kcal
Ingredients
- 4 large russet potatoes washed
- 4 tbsp unsalted butter
- 1/3 cup sour cream light or regular
- 1/3 cup whole milk
- 1/2 tsp kosher sea salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1 cup cheddar cheese divided
- 6 slices bacon cooked and crumbled, divided
- 2 tbsp chives chopped
Instructions
- Preheat oven to 400 degrees.
- Wrap potatoes in foil OR rub with a little bit of vegetable oil, prick with a fork and place on a lined baking sheet. Place in the oven and bake for 1 hour or until tender.
- Remove from the oven and allow to cool for 10 minutes. Reduce oven to 350 degrees.
- Using a knife, cut each potato in half lengthwise. Spoon out the inside of the potatoes into a large mixing bowl, taking care not to break the skin. Leave a thin lining of potato for support. Return the potato skins to the baking sheet.
- In the large mixing bowl, add the butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, 2/3 cup cheddar cheese and 3 slices crumbled bacon. Mash and mix until combined, but still slightly chunky. Scoop filling into the shells, top each potato with remaining cheese.
- Place in the oven and bake for 20-25 minutes or until the cheese is melty. Remove from the oven and sprinkle with reserved bacon and the chives. Enjoy immediately.
Notes
-These reheat really well! You can definitely make them ahead, stuff them and then bake them (the second time) right before you want to serve them.
Nutrition
Serving: 8serving | Calories: 287kcal | Carbohydrates: 21g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 361mg | Potassium: 518mg | Fiber: 1g | Sugar: 2g | Vitamin A: 463IU | Vitamin C: 7mg | Calcium: 139mg | Iron: 1mg