Twice-Baked Loaded Potatoes
These loaded potatoes are twice-baked to creamy, cheesy perfection. Loaded with bacon, cheese, and green onions, they are perfect as a side dish or as a meal on their own.
Instructions
- 1
Preheat the oven to 400˚F (200˚C).
- 2
Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- 3
Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- 4
Transfer potatoes to a cutting board, and cut in half.
- 5
Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- 6
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.
- 7
Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- 8
Bake for 10 minutes.
- 9
Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- 10
Top with sour cream, bacon, and the remaining scallions.
- 11
Enjoy!
Recipe from tasty.co
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Ingredients (9)
- •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