Loaded Baked Potato Recipe
A quintessential side dish, Loaded Twice Baked Potatoes deliver indulgent comfort with their rich combination of creamy cheese, crispy bacon, and fresh chives. Perfectly suited for family dinners or festive gatherings.
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Servings: 8
Ingredients
- 1/4 teaspoon ground black pepper
- 4 tablespoons unsalted butter
- 1/4 teaspoon paprika
- 2 tablespoons chopped chives
- 6 slices cooked bacon crumbled, divided
- 1 cup cheddar cheese divided
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher sea salt
- 1/3 cup sour cream light or regular
- 1/2 teaspoon garlic powder
- 1/3 cup whole milk
- 4 large russet potatoes wash
Instructions
- Preheat the oven to 400°F (200°C). Prepare the potatoes by either wrapping them in foil or lightly coating with vegetable oil, then piercing each several times with a fork. Arrange on a lined baking tray and bake for approximately 60 minutes, or until they are easily pierced with a fork.
- Remove from the oven and let rest for 10 minutes to cool slightly. Adjust the oven temperature to 350°F (175°C).
- Slice each potato lengthwise and carefully scoop out the interior into a large mixing bowl, preserving the integrity of the skin with a thin layer of flesh remaining. Set the hollowed skins back on the baking sheet.
- To the bowl with the scooped potato, add butter, sour cream, milk, salt, garlic powder, black pepper, paprika, onion powder, 2/3 cup of the cheddar cheese, and half of the crumbled bacon. Mash the mixture until it achieves a smooth but textured consistency. Fill the potato skins generously with the mixture and top with the remaining cheese.
- Return the filled potatoes to the oven and bake for 20–25 minutes until the cheese is thoroughly melted. Once removed from the oven, finish with the remaining bacon and a sprinkle of fresh chives. Serve promptly.
Notes
These potatoes can be made in advance up to the point of the second baking. Store them refrigerated in an airtight container for up to three days. For freezing, individually wrap each filled half in both plastic and foil, placing them into a freezer-safe bag for storage up to two months.
To reheat, allow frozen potatoes to thaw in the refrigerator overnight, then warm in a 350°F (180°C) oven for 15–20 minutes until heated through, optionally with added cheese. Alternatively, microwave covered with a paper towel on high for 2–3 minutes.