twice baked loaded potato recipe

Written ByJenny Smyth Posted on
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The Best twice baked loaded potato recipe

I first discovered twice baked loaded potatoes at a family gathering, and it’s been a staple in our household ever since. The dish is a classic American comfort food that originated in the Midwest, where it’s often served at potlucks and family gatherings. It’s easy to see why it’s so popular – the combination of fluffy mashed potatoes, gooey cheese, and crispy bacon is a match made in heaven.

But what really sets this recipe apart is the technique involved in making it. By baking the potatoes twice, you get a perfectly cooked interior and a delightfully crispy exterior that’s hard to resist. I’ve made this recipe countless times for my family, and it never fails to impress.

My kids love helping me prepare the ingredients, from washing the potatoes to sprinkling the cheese on top. And when we finally sit down to enjoy it together, we all agree that it’s worth every minute of effort. Plus, with its hearty serving size and satisfying flavor, this recipe is perfect for any occasion – whether it’s a weeknight dinner or a special holiday meal.

As for the health benefits of this recipe, I know some people might be hesitant to indulge in such a rich dish. However, when made with wholesome ingredients like high-quality cheese and bacon, twice baked loaded potatoes can actually be a relatively healthy option. And let’s be real – when you’re cooking for your family, you want something that’s going to bring everyone together and make everyone happy.

In terms of nutritional value, this recipe is surprisingly balanced. With its mix of complex carbohydrates from the potatoes, protein from the cheese and bacon, and healthy fats from the dairy products, this dish has something for everyone.

Twice Baked Loaded Potato

4.8 from 974 votes

Crispy potato skins filled with a creamy, cheesy mashed potato mixture and topped with bacon, cheddar, and green onions. This indulgent side dish is perfect for game day or a comforting dinner accompaniment.

Prep Time15 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Potatoes

4 large russet potatoes (about 8 oz each)
2 tbsp olive oil
1 tsp kosher salt

For the Filling

1/2 cup sour cream
1/4 cup whole milk
4 tbsp unsalted butter, softened
1 cup shredded sharp cheddar cheese, divided
1/2 cup cooked and crumbled bacon (about 6 slices)
1/4 cup chopped green onions, plus more for garnish
1/2 tsp garlic powder
1/4 tsp black pepper

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Scrub the potatoes clean and pat them dry, then prick each potato several times with a fork to allow steam to escape.
3Rub the potatoes with olive oil and sprinkle with kosher salt, then place them directly on the middle oven rack and bake for 50 to 60 minutes, until the skins are crisp and a knife inserted into the center meets no resistance.
4Remove the potatoes from the oven and let them cool for about 10 minutes, until they are cool enough to handle.
5Slice each potato in half lengthwise, then use a spoon to carefully scoop out the flesh, leaving a 1/4-inch thick shell of potato skin.
6Place the potato skins on a baking sheet and set aside.
7In a large mixing bowl, combine the scooped potato flesh with sour cream, milk, softened butter, 1/2 cup of the shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, and black pepper.
8Mash the mixture with a potato masher or fork until smooth and well combined, adjusting seasoning with additional salt and pepper to taste.
9Spoon the filling evenly into the potato skins, mounding it slightly.
10Sprinkle the remaining 1/2 cup of cheddar cheese over the tops of each filled potato.
11Return the baking sheet to the oven and bake for 15 to 20 minutes, until the cheese is melted and bubbly and the filling is heated through.
12Remove from the oven and let cool for 2 to 3 minutes.
13Garnish with additional chopped green onions and serve warm.

🔧Equipment

Baking sheet
Fork
Mixing bowl
Potato masher or fork
Spoon
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 16g

📝Notes

For extra crispiness, you can brush the potato skins with a little olive oil before the second bake. Leftover filling can be refrigerated and used to stuff other vegetables like bell peppers.

Watch Video Of How Twice Baked Loaded Potato Works

One of my favorite things about twice baked loaded potatoes is how easily they can be adapted to different occasions or dietary needs.

Whether you’re looking for a comforting side dish or an impressive main course for a special event, this recipe is sure to please even the pickiest eaters.

Plus, with its ease of preparation and versatility in terms of ingredients used – not to mention its impressive nutritional profile – there’s no reason not to give twice baked loaded potatoes a try!

❓ Frequently Asked Questions About Twice Baked Loaded Potato

Q: What type of potatoes are best for twice baked loaded potatoes?

A: For this recipe, you’ll want to use high-quality Russet or Idaho potatoes that are high in starch. These will yield a light and fluffy interior when mashed.

Q: Can I use low-fat cheese instead of regular cheddar?

A: While low-fat cheese can be a healthier option in some recipes, I find that it doesn’t melt as well as regular cheddar. If you still want to try using low-fat cheese, just be aware that the texture might be slightly different.

Q: Do I need to use real bacon or can I use turkey bacon instead?

A: Both real bacon and turkey bacon will work well in this recipe. If you’re looking for a leaner option or prefer the taste of turkey bacon, go ahead and use it!

Q: How do I ensure my potatoes are cooked evenly throughout?

A: To avoid undercooked or overcooked spots in your potatoes, try cutting them into uniform pieces before baking them in the oven.

Q: Can I make these loaded potatoes ahead of time?

A: While you can prepare all the ingredients ahead of time, it’s best to assemble and bake the loaded potatoes just before serving to ensure they stay hot and fresh.

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