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Twice-Baked Loaded Potatoes

Name: Twice-Baked Loaded Potatoes
Cook time: 105 min
Total time: 105 min
Yield: 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

By Tasty1 hr 45 min4 servings

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!