Print

Ultimate Loaded Twice Baked Potatoes

A perfectly cooked twice baked potato stuffed with creamy filling, melted cheddar cheese, bacon bits, and green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate comfort food with these classic loaded twice baked potatoes. You get fluffy interiors packed with cheese, bacon, and green onions, finished with a crisp exterior. This recipe delivers rich flavor without demanding all your time.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees F. Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato 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 when squeezed.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees F.
  4. Slice each potato in half lengthwise. Carefully scoop the flesh out of the skins into a large bowl, leaving about a 1/4-inch border of potato inside the skin.
  5. Add the warm milk, butter, 1/2 cup of the cheddar cheese, sour cream, and pepper to the scooped potato flesh. Mash everything together until creamy and smooth.
  6. Stir in the crumbled bacon and half of the green onions into the potato mixture.
  7. Spoon the filling back evenly into the potato skins, mounding it slightly.
  8. Place the filled skins on a baking sheet. Top each potato with the remaining 1/2 cup of cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the cheese is melted and the filling is heated through.
  10. Garnish with the remaining green onions before serving.

Notes

  • For extra fluffy potatoes, use a potato ricer instead of mashing.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover and refrigerate, then add 5-10 minutes to the final baking time.
  • Pair these loaded twice baked potatoes with grilled steak or roasted chicken for a complete dinner.

Nutrition

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