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–+ servings

Loaded Twice Baked Potatoes

Print Recipe
Easy and cheesy! Whether they're serve with roasted chicken, a holiday ham or prime rib, they are superb! They also can be easily made a day in advance, saving you time!
Course Side Dishes
Cuisine American
Keyword potato, side dish, twice-baked
Prep Time 1 hour 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 365
Author Laurie McNamara

Equipment

Ingredients

  • 4 large russet potatoes
  • olive oil
  • 4 slices thick-cut applewood smoked bacon cooked until crispy and chopped
  • 8 ounces cheddar cheese freshly grated (divided)
  • 1 tablespoon bacon fat reserved
  • 3/4 to 1 cup sour cream more if you need it
  • 4 green onion sliced thin (light and dark green parts divided)
  • kosher salt to taste
  • freshly ground black pepper
  • parsley minced
US Customary - Metric

Instructions

  • Preheat your oven to 400℉ (and 200℃).
  • scrub the potatoes well. Pat dry with a clean kitchen towel before generously rubbing the skins with olive oil.
  • Bake potatoes on the middle rack of your preheated oven for 50 minutes to 1 hour, or until they are easily pierced by a fork.
  • Let the potatoes cool a little until they are safe to handle. Cut the potatoes in half horizontally. Use a spoon to scoop the flesh out into a medium sized bowl.
  • Reduce oven temperature to 350℉ (or 180℃).
  • Place the potato skins onto a clean rimmed baking sheet.
  • Mash the potato a little before adding in the sour cream (about 3/4 to 1 full cup -- depending on how much potatoes you have), 1/2 cup of the cheddar cheese, the reserved tablespoon of bacon fat and add only the light green parts of the green onion (reserving the dark for later). Lastly, season with a few generous pinches of kosher salt and freshly ground black pepper to taste, then mix.
  • Fill in the potato skins with the potato mixture. NOTE: If making these in advance, stop now cover with plastic wrap and refrigerate.
  • Sprinkle each potato evenly with cheddar the cheese and bacon.
  • Bake for 10 to 15 minutes or until the cheese is melted and potatoes are warmed through.
  • Top with reserved green onion and minced fresh parsley right before serving.
  • NOTE: If making these in advance, and the filled potatoes have been refrigerated, please allow more time in the oven to heat thoroughly.
  • Sprinkle with remaining green onions right before serving.

Nutrition

Serving: 1potato (half) | Calories: 365kcal | Carbohydrates: 35g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 279mg | Potassium: 866mg | Fiber: 3g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 12mg | Calcium: 257mg | Iron: 2mg