Twice-Baked Loaded Potatoes
Recipe Source: Jody Tixier and Alexis Deboschnek
Twice-Baked Loaded Potatoes are a comforting and flavorful side dish that takes the classic baked potato to the next level. Imagine fluffy baked potatoes, scooped out and mashed with creamy butter, sour cream, and cheese, then loaded with your favorite toppings like crispy bacon, chives, and extra cheese. This mixture is then spooned back into the potato skins and baked again until golden brown and bubbly. The result is a creamy, cheesy, and decadent potato dish that's perfect for any occasion. Whether served as a side dish for a holiday meal or a simple weeknight dinner, Twice-Baked Loaded Potatoes are sure to be a crowd-pleaser.
Difficulty: EASY
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 russet potatoes
- 2 teaspoons olive oil
- ½ cup sour cream, plus more for serving
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded cheddar cheese, divided
- ½ cup scallions, thinly sliced, divided
- 2 strips bacon, cooked, crumbled
Directions:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.