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!
Course Side Dish
Cuisine American
Prep Time 10minutes
Cook Time 1hour30minutes
Total Time 1hour40minutes
Servings 4Servings
Calories 656kcal
Author Lalaine
Ingredients
4(baking size) Russet potatoes
2tablespoonsolive oil
salt and pepper to taste
4piecesbacon
1cupheavy cream
1/4cupbutter
2tablespoonsgreen onions, chopped
1cupcheddar cheese, shredded
Instructions
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.