Loaded Twice-Baked Potatoes are a delicious side dish or satisfying light meal. Loaded with bacon, cheddar cheese, and green onions, they’re hearty, delicious and guaranteed to a be a family favorite!
These loaded twice-baked potatoes are the ramped up cousin of the loaded mashed potatoes I posted a few days ago but instead of baking the delectable mixture of fluffy potatoes, crisp bacon, sharp cheddar cheese, and green onions in a casserole dish, it’s spooned back into the potato shells and baked again until golden and crisp on the outside and cheesy and creamy on the inside.
These loaded potatoes are an amazing savory side dish yet hearty enough to be a meal. They’re easy to make and guaranteed to be a family favorite.
The recipe can be easily doubled and the prepared potatoes freeze well for future use. Just thaw for about 30 minutes and then reheat in the oven at 350 F. Perfect for busy weeknights!
The first step of the recipe is baking the potatoes. Here are a few tips on getting your spuds ready to be stuffed with all the goodies:
- I find baking russet potatoes perfect for twice-baked potatoes because of their sturdiness and larger size.
- Wash the potatoes well and use a scrubber to rid the skin of dirt and grit.
- Prick the potatoes a few times with a fork to allow the steam to escape during baking and to prevent the potatoes from exploding.
- I like to fully coat the potatoes with olive oil and generously sprinkle the skins with salt and pepper. This way they come out nice and crisp and well-seasoned.
- Baking the potatoes sans aluminum foil results to a crispier and sturdier potato well suited for stuffing. If you prefer a softer skin, wrap them completely in foil before baking.
As you can see from the nutritional info provided, these fully loaded twice-baked potatoes are not exactly waist-friendly but let’s seize the moment and remember those women in the Titanic who waved off the dessert cart. These potatoes so good and so worth the fat pants!
Loaded Twice-Baked Potatoes
- 4 (baking size) Russet potatoes
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 pieces bacon
- 1 cup heavy cream
- 1/4 cup butter
- 2 tablespoons green onions, chopped
- 1 cup cheddar cheese, shredded
- Wash potatoes under cold, running water to rid of grit and dirt. Pat dry and rub skins lightly with olive oil, salt, and pepper.
- In a pan over medium heat, cook bacon until golden and crisp. Drain on paper towels and allow to cool to touch. Crumble into bits and set aside.
- Cut about 1/2-inch lengthwise off each potato. Using a spoon, carefully scoop potato flesh leaving enough potato on the skin to hold shells together.
- Arrange in a single layer on a baking sheet and with a fork, pierce potatoes once or twice. Bake in a 400 F oven for about 1 hour or until tender. Remove from oven and allow to cool to touch.
- In a saucepan over medium heat, heat heavy cream and butter until melted.
- In a large bowl, lightly mash potatoes with a fork until smooth. Add cream-butter mixture, bacon, green onions and 3/4 of the cheese. Season with salt and pepper to taste.
- Using a spoon, fill potato shells with the mashed potato mixture.
- Sprinkle top with cheese. Top with additional bacon and green onions, if desired.
- Arrange prepared potatoes on a baking sheet and bake in a 375 F oven for about 10 to 15 minutes or until heated through and cheese is melted. Serve hot.