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.
Our kids aren’t picky eaters, but when it comes to potatoes they are! Mashed potatoes and hash browns are a no-go. These stuffed potatoes however, were a huge hit! The youngest devoured hers in minutes and the oldest said, “I really like this stuff mom, where’s the potato?” ???? We will definitely be making these in a few weeks, I hope you will too!
This is probably the fourth time I’ve made twice baked potatoes, and I think I’m finally happy with the recipe. They’re creamy, flavorful and loaded with all of the goodies. Best of all, you don’t need to use an entire stick of butter! Of course, if you want to, I won’t judge. If you want to serve these for a party you can make them ahead. Bake them, stuff them and pop them in the refrigerator. Pop them in the oven for 30 minutes and violà!
Serve them up with roasted chicken, pork tenderloin or turkey. They go great with just about anything!
Prep time
15 mins
Cook time
1 hour 30 mins
Total time
1 hour 45 mins
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.
Author: Natalie
Yield: 8 servings
Ingredients
4 large russet potatoes, washed
4 tbsp. unsalted butter
⅓ c. light or regular sour cream
⅓ c. whole milk
½ tsp. kosher sea salt
½ tsp. garlic powder
¼ tsp. ground black pepper
¼ tsp. paprika
¼ tsp. onion powder
1 c. cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
2 tbsp. chopped chives
Directions
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, ⅔ 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.
link recipes from https://lifemadesimplebakes.com/2016/11/loaded-twice-baked-potatoes/
