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Ultimate Loaded Twice Baked Potatoes

Close-up of two amazing twice baked potatoes stuffed with mashed potato filling, melted cheddar cheese, and crispy bacon bits.
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Make perfectly fluffy and creamy twice baked potatoes loaded with cheese, bacon, and green onions. This recipe provides the best technique for a rich, satisfying comfort food side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup chopped cooked bacon
  • 2 tablespoons chopped fresh green onions, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil and prick them several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
  3. Remove the potatoes from the oven and let them cool just enough to handle. Cut each potato in half lengthwise.
  4. Carefully scoop the flesh from each potato half into a bowl, leaving about a 1/4-inch shell of skin intact.
  5. Place the potato skins back on a baking sheet.
  6. To the scooped potato flesh, add the warm milk, butter, sour cream, 3/4 cup of the cheddar cheese, cooked bacon, salt, and pepper. Mash everything together until the mixture is smooth and creamy.
  7. Stir in half of the green onions. Taste and adjust seasoning if needed.
  8. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  9. Top the filled potatoes with the remaining 1/4 cup of cheddar cheese and the remaining green onions.
  10. Return the potatoes to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted and the filling is heated through.

Notes

  • For the fluffiest interior, avoid over-mashing the potato flesh; incorporate the wet ingredients gently.
  • If you prefer a crispier skin, bake the empty shells for an extra 5 minutes after scooping the filling.
  • This recipe works well as a base for a Twice Baked Potato Casserole; simply mix all the filling ingredients together in a baking dish instead of refilling the skins.

Nutrition

Find it online: https://mdlatdmm.com/twice-baked-ultimate-loaded-potatoes/