Loaded Twice Baked Potatoes Recipe
Loaded Twice Baked Potatoes are a perfect addition to any meal. Packed with creamy cheese, bacon, and chives, these potatoes are flavorful, hearty, and ideal for a satisfying side.
Servings: 8 servings
Calories: 219kcal
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 tablespoons chives chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap potatoes in foil or rub with a 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 fork-tender.
- Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 350°F (175°C).
- 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 of crumbled bacon. Mash and mix until combined but still slightly chunky. Scoop filling into the shells, and top each potato with the 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 the 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.
STORE any leftover Loaded Baked Potatoes in an airtight container in the fridge for up to 3 days. To FREEZE, wrap each stuffed potato half individually in plastic wrap and foil, then place in a freezer-safe bag; they can be frozen for up to 2 months.
To REHEAT, thaw frozen potatoes in the fridge overnight. Then, bake in a 350°F (180°C) oven for about 15–20 minutes, or until heated through, adding extra cheese if desired. Alternatively, microwave on high for 2–3 minutes, covered with a paper towel, until heated through.
Nutrition
Serving: 8serving | Calories: 219kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 266mg | Potassium: 491mg | Fiber: 1g | Sugar: 2g | Vitamin A: 457IU | Vitamin C: 7mg | Calcium: 139mg | Iron: 1mg
