Loaded Twice Baked Potatoes

Loaded twice baked potatoes are a decadent side dish topped with cheese, bacon, and scallions. Easy to prepare and perfect for making ahead of time and reheated!

Prep Time15

Cook Time1 20

Course: appetizer or side dish

Cuisine: American

Servings: servings

Calories: 249kcal

Ingredients

4 large baking potatoes
1 tablespoon vegetable oil
4 ounces bacon
½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter
1 cup shredded cheddar cheese
2 scallions finely sliced
Salt and pepper to taste

Instructions

Preheat your oven to 400°F. Prep potatoes by washing thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking. Rub the potatoes with oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet.
Bake for about 45-60 minutes, or until they're tender when pierced with a fork. Remove the potatoes from the oven and let them cool slightly so you can handle them.
While potatoes are baking, add oil to a skillet and put on medium high heat until hot. Add bacon and cook for 2 to 4 minutes on each side or until bacon is cooked through and crispy. Remove from pan and drain on paper towels. Crumble after it cools a bit.
Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell to hold the filling.
In a mixing bowl, mash the potato insides with a fork or potato masher. Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper to taste. Mix well until the ingredients are combined and the mixture is creamy.
Spoon the potato mixture back into the potato shells, mounding it slightly. Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and sprinkle with the remaining chopped scallions. Let the potatoes cool for a few minutes before serving.

Notes

Recipe makes 4 large potatoes which can serve 8 when served as half potatoes.

Nutrition