Introduction
There’s something about comfort food that feels like a warm hug, and loaded twice-baked potatoes are no exception. With their creamy, cheesy interiors and crispy, golden exteriors, these potatoes are a crowd-pleaser for family dinners, potlucks, and even solo indulgence. The beauty of this recipe lies in its modest ingredients and endless adaptability, making it both budget-friendly and gourmet-worthy. If you’ve never made these before, you’re in for a treat that’s easy to cook, bake, and savor.
Recipe Card
Description: Creamy mashed potatoes baked to golden perfection and loaded with cheese, bacon, and green onions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4
- Calories: 350 per serving
Ingredients
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1 cup shredded cheddar cheese (divided)
- 4 slices cooked bacon, crumbled
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Nutrition Information
- Calories: 350
- Carbohydrates: 45g
- Protein: 10g
- Fat: 15g
- Fiber: 4g
- Sugar: 2g
Why You’ll Love This Recipe
- Easy to Make: Simple steps with basic cooking and baking skills.
- Budget-Friendly: Uses affordable, everyday ingredients.
- Customizable: Add your favorite toppings to suit your taste.
- Crowd-Pleaser: A hit at parties, family gatherings, or casual dinners.
- Comfort Food Classic: Creamy, cheesy, and perfectly savory.
Key Ingredients and Substitutions
- Russet Potatoes: Their starchy texture makes them ideal for baking and mashing. Substitute with Yukon Gold for a creamier texture.
- Cheddar Cheese: Sharp cheddar adds a rich, tangy flavor. Swap with Monterey Jack, mozzarella, or a plant-based cheese for dietary preferences.
- Bacon: Adds a smoky, savory crunch. For a vegetarian option, try diced, sautéed mushrooms or crumbled plant-based bacon.
- Sour Cream and Milk: Create a creamy consistency. Substitute with Greek yogurt or a dairy-free alternative like almond or oat milk.
- Green Onions: Provide a fresh, mild onion flavor. Chives or parsley work as great alternatives.
How to Make Loaded Twice-Baked Potatoes Step-by-Step
- Bake the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes, then pierce them with a fork several times.
- Place the potatoes directly on the oven rack and bake for 50-60 minutes until tender.
- Prepare the Filling
- Once the potatoes are cool enough to handle, cut each in half lengthwise.
- Carefully scoop out the potato flesh into a bowl, leaving about 1/4 inch of potato to maintain the shell’s structure.
- Mash the potato flesh with sour cream, milk, butter, garlic powder, salt, and pepper until smooth and creamy.
- Stuff and Top
- Mix in half of the shredded cheddar cheese, crumbled bacon, and green onions.
- Spoon the mixture back into the potato shells, mounding slightly.
- Sprinkle the remaining cheese on top.
- Bake Again
- Arrange the stuffed potatoes on a baking sheet.
- Return them to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Notes
- For extra crispiness, broil the potatoes for 2-3 minutes after baking.
- Adjust seasonings to taste; a pinch of paprika or cayenne adds a spicy kick.
Expert Tips for Success
Choose the Right Potatoes: Large, starchy russet potatoes hold their shape best after baking.
Don’t Overfill: Avoid overloading the shells, as they may break during the second bake.
Prep Ahead: You can bake the potatoes and prepare the filling up to a day in advance; store in the fridge and bake when ready.
Customize Toppings: Try jalapeños, diced tomatoes, or avocado for unique flavor profiles.
Avoid Soggy Potatoes: Always bake the potatoes instead of boiling to keep the texture light and fluffy.
Variations and Customizations
Vegetarian: Skip the bacon and add sautéed spinach or roasted red peppers.
Spicy: Mix in diced jalapeños or a dash of hot sauce to the filling.
Low-Carb: Use sweet potatoes for a nutrient-packed twist.
Vegan: Substitute butter, cheese, and sour cream with plant-based alternatives.
Storage and Reheating Instructions
- Storage: Place leftover potatoes in an airtight container and refrigerate for up to 3 days.
- Reheating: Heat in the oven at 350°F (175°C) for 15 minutes or microwave on high for 2-3 minutes.
- Freezing: Wrap each stuffed potato in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Side Salad: A fresh green salad with a zesty vinaigrette complements the rich potatoes.
Grilled Chicken: Perfect for a hearty and balanced meal.
Roasted Vegetables: Add color and nutrition to your plate.
FAQs
1. Can I use a different type of potato?
Yes, Yukon Gold or even sweet potatoes work well for this recipe. The texture will be slightly different but equally delicious.
2. There are different ways to make this dish?
Absolutely! You can customize the fillings to your taste, from adding caramelized onions to incorporating different cheeses or proteins.
3. Can I make these in advance?
Yes, prepare the stuffed potatoes up to the second bake, store them covered in the fridge, and bake just before serving.
Related Recipes
- Classic Mashed Potatoes: Creamy and buttery, the perfect comfort food side dish.
- Sweet Potato Casserole: A festive dish with marshmallow topping for special occasions.
- Cheesy Potato Gratin: Layers of thinly sliced potatoes baked in a rich cheese sauce.
- Loaded Potato Skins: Bite-sized appetizers with crispy edges and savory toppings.
Conclusion
Loaded twice-baked potatoes are a testament to the magic of modest recipes that bring joy to the table without breaking the bank. With endless variations and simple preparation, they’re a dish that’s both comforting and versatile.
Whether you’re hosting a dinner party or enjoying a quiet night in, this recipe guarantees satisfaction. Try it out today and let your creativity shine through your toppings!