Loaded Twice Baked Potatoes
If you love baked potatoes, you are going to love these loaded twice baked potatoes. Filled with cheese, bacon, and sour cream, these baked potatoes take them over the top.
Servings: 5
Calories:
Ingredients
- 5 large potatoes, washed, dried and pierce with a fork (I used Costco® size potatoes)
- 1 cup butter, 2 sticks, sliced into ¼" slices
- 1 ½ cups bacon, crispy and crumbled
- 1 cup sour cream
- 1 ½ cup Cheddar cheese, more for topping, if desired
- 1 cup milk
- ½ tsp garlic salt
- 4 green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°.
- Wash and dry potatoes, then pierce each potato with a fork or knife on all sides.
- Wrap each potato in foil and place on a baking sheet.
- Place in oven and bake for 1 ½ hours or until they are cooked thoroughly.
- Remove from oven and remove foil carefully when cool enough to handle.
- Carefully slice potatoes lengthwise, removing a "v" section from the top, when potatoes are cool enough to handle.
- Remove the insides of each potato making sure to leave some potato around the edges and place into a large mixing bowl.
- Add butter, bacon, sour cream, cheddar cheese to mixing bowl and mix well.
- Next add milk, garlic salt, green onions and salt and pepper to taste. Mix well.
- Spoon potato filling into each potato shell and place back on the baking sheet.
- Top with additional cheese, place back in the oven and bake until cheese has melted and potato filling is hot.
- Remove from oven and enjoy!
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Wrap in a layer of plastic wrap and a layer of foil and freeze for up to 3 months in a heavy-duty freezer bag.
- Reheat leftovers at 350°F until heated through. Frozen potatoes can be reheated from frozen.
- Be very careful when scooping out the potato flesh. It's important to take a little at a time so you don't accidentally scoop out too much, or worse, puncture the skin.
- I recommend leaving about ¼ of an inch of flesh next to the skin to ensure the skin doesn't collapse.
- Bake your potatoes until a fork slides in extremely easily. You'll basically be mashing them before returning them to the skin, so they need to be nice and soft.
- Wrap the potatoes in foil when baking them. Unlike traditional baked potatoes, you want the skin to stay nice and soft so it's flexible when you scoop out the flesh.