A favorite at many restaurants, the twice baked potato is easier that it appears to make. You just need to allow the right amount of time for them to be perfect. Made for Memorial Day Weekend for a good sized group of friends. If you have vegetarian friends, just set aside enough potato mix before adding the bacon and everyone will be happy.

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Name: Loaded Twice Baked Potatoes
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 8
Cuisine: American
Ingredients: 8 Large russet potatoes; 16 ounces sour cream; 1 cube butter; 8 strips bacon cooked and cut into slivers with scizzors; salt to taste; black pepper to taste; 1 cup Mexican three blend cheese shredded

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INGREDIENTS

8 Large russet potatoes
16 ounces sour cream
1 cube butter
8 strips bacon ; cooked and cut into slivers with scizzors
salt ; to taste
black pepper ; to taste
1 cup Mexican three blend cheese ; shredded

INSTRUCTIONS

Wash and then oil with olive oil each potato. Then generously sprinkle each potatoe outside with sea salt.

Bake at 375(F) until can pierce easily with fork. Time approx. 1.5-2 hours depending on elevation and size of potatoes. These potatoes were gigantic huge and took 2 hours until potato felt soft on inside when squeezed lightly. Allow to cool for 20-30 minutes or until you can handle to touch.

Cut each potato in half with sharp knife. Scoop out potato inside into large bowl leaving a small amount of potato in the skin.

Reserve the best 8 potato skins to be filled.

Using two knifes, cut potatoes in the bowl into fluffy bits with like you we're working with pastry. Add remaining ingredients a little at a time mixing gently as you go until you reach the right texture of filling. If you add too much butter or sour cream the potatoes may end up mushy. (reserving a little cheese and bacon for garnish).

Mix with large spoon until blended but do not over mix.

Fill each potato skin to the top then heap over top with any remaining potato mixture so that each potato has about the same amount of filling. Place filled potatoes onto foil lined cookie sheet; skin side down potato filling up.

Garnish with extra cheese and bacon and could also shake a little paprika on top for extra coloring.

Optional: chives in filling and parsley for garnish.

You can refrigerate overnight at this point if you need to plan your menu for a party. Just remove from the refrigerator 15 minutes before baking

Cook in 325(F) oven for 30-45 min if same day or 45-60 if cooking the next day. Bake in middle of oven until cheese is fully melted and potato is completely heated through.

If you want the top browned then broil on high at top of oven for 2-3 minutes.

NOTES

The main thing to remember is to allow enough time for the potatoes to cook two times and allow cooling time between. This means you need to start around 3 hours before mealtime.

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Loaded Twice Baked Potatoes

8 Large russet potatoes
16 ounces sour cream
1 cube butter
8 strips bacon cooked and cut into slivers with scizzors
 salt to taste
 black pepper to taste
1 cup Mexican three blend cheese shredded

Wash and then oil with olive oil each potato.  Then generously sprinkle each potatoe outside with sea salt. 
Bake at 375(F) until can pierce easily with fork.  Time approx. 1.5-2 hours depending on elevation and size of potatoes.  These potatoes were gigantic huge and took 2 hours until potato felt soft on inside when squeezed lightly.  Allow to cool for 20-30 minutes or until you can handle to touch.
Cut each potato in half with sharp knife.  Scoop out potato inside into large bowl leaving a small amount of potato in the skin.
Reserve the best 8 potato skins to be filled.
Using two knifes, cut  potatoes in the bowl into fluffy bits with like you we're working with pastry.  Add remaining ingredients a little at a time mixing gently as you go until you reach the right texture of filling.  If you add too much butter or sour cream the potatoes may end up mushy.  (reserving a little cheese and bacon for garnish).
Mix with large spoon until blended but do not over mix.
Fill each potato skin to the top then heap over top with any remaining potato  mixture so that each potato has about the same amount of filling.  Place filled potatoes onto foil lined cookie sheet; skin side down potato filling up. 
Garnish with extra cheese and bacon and could also shake a little paprika on top for extra coloring.
Optional: chives in filling and parsley for garnish. 
You can refrigerate overnight at this point if you need to plan your menu for a party.  Just remove from the refrigerator 15 minutes before baking
Cook in 325(F) oven for 30-45 min if same day or 45-60 if cooking the next day.  Bake in middle of oven until cheese is fully melted and potato is completely heated through.
If you want the top browned then broil on high at top of oven for 2-3 minutes.

Add Photo

Ready to serve
KCinAZ

Cooked potatoes. Two vegertarian style in center, hold the bacon.
KCinAZ

On the cookie sheet and ready for the oven. Vegetarian potatoes in the middle with no bacon garnish.
KCinAZ

Nutrition

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Serving Size: 1 Serving (456g)
Recipe Makes: 8 Servings

Calories: 575
Calories from Fat: 274 (48%)

Amt Per Serving		% DV

	Total Fat 30.5g	41 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 1.3g
Cholesterol 83.5mg		26 %
Sodium 648.8mg		22 %
Potassium 1621mg		43 %
Total Carbohydrate 69.1g		20 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 64.3g
Protein 9.9g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 575

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REVIEWS

dbrewerton69

This took my wife's existing potato and elevated it, very tasty and easy recipe to follow.

1 reply

KCinAZ 7y

Thanks so much. Glad you liked it.

jck1225

I liked this recipe.... ESP the chopped up potato filling versus whipped up, creamy. I used 1/4 of the sour cream called for and added addl spices. Prepared early, then baked at dinner destination. Very nice!

KCinAZ

Got several requests for twice baked potatoes for Memorial Day weekend dinner today. Menu of steak, twice baked potatoes, corn on the cob and Scott's famous Port Sauteed Mushrooms. This was my first time making twice baked potatoes and I was surprised they turned out so good. Even the vegetarian said these were awesome. Now will become a regular since my hubby loves twice baked potatoes.

11y