Loaded Twice-Baked Potatoes

Baked potato shells stuffed with a fluffy mixture of whipped potato, cheese, butter, and sour cream, then baked again until golden. A steakhouse classic.

Loaded Twice-Baked Potatoes

By Chef B. Boukim

Prep: 15 min · Cook: 60 min · Total: 75 min · Serves 4

Ingredients

  • 4 large Russet potatoes, scrubbed
  • 1 tbsp Olive oil
  • 1 1/2 cups Sharp cheddar cheese, grated, divided
  • 1/2 cup Sour cream
  • 4 tbsp Unsalted butter, melted
  • 6 slices Bacon, cooked and crumbled, divided
  • 1/4 cup Whole milk
  • 1/2 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 3 Scallions, sliced

Instructions

  1. Preheat the oven to 400F. Prick each potato with a fork. Rub with olive oil and salt. Place directly on the oven rack and bake for 50-60 minutes.
  2. Let cool for 10 minutes. Reduce oven to 375F.
  3. Slice each potato in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch shell. Place shells on a baking sheet.
  4. Add butter, sour cream, milk, 1 cup cheddar, 4 slices bacon, garlic powder, salt, and pepper to the potato flesh. Whip until smooth and fluffy.
  5. Spoon the mixture back into the shells, mounding high. Top with remaining cheese and bacon.
  6. Bake for 15-20 minutes until golden brown. Garnish with scallions and serve.