Looking for a delicious potato side dish? Try the BEST twice baked potatoes! They are creamy, loaded potatoes with amazing flavor.
One of our most popular recipes is simply how to bake a potato. I agree…baked potatoes are just about the perfect side dish! But what happens when you get tired of roasted potatoes or plain baked potatoes? Make a twice baked potato. We’re talking all about how to make THE BEST overloaded potatoes today.
We love helping you choose the best potatoes for each recipe. For twice baked loaded potatoes, we like to use a starchy potato. You may find it hard for them to stay together when you scoop out the filling, but the potato filling will mix in and absorb the butter and sour cream much better than a waxier potato like red potatoes. We choose Russet potatoes for this recipe.
Ingredients
4 large Russet baking potatoes
3 tablespoons canola oil
salt and pepper
½ cup sour cream (or more to get texture creamy)
4 ounces cream cheese
½ cup milk
¼ cup salted butter
¾ cup crumbled bacon (cooked and crumbled, divided)
2 green onions (chopped)
1 ½ cups shredded cheddar cheese (divided)
Ingredients
4 large Russet baking potatoes
3 tablespoons canola oil
salt and pepper
½ cup sour cream (or more to get texture creamy)
4 ounces cream cheese
½ cup milk
¼ cup salted butter
¾ cup crumbled bacon (cooked and crumbled, divided)
2 green onions (chopped)
1 ½ cups shredded cheddar cheese (divided)
Instructions
Preheat the oven to 425º F.
Wash and dry the potatoes.
Pierce the potato 2-3 times with a fork.
Rub oil all over the potatoes.
Rub salt and pepper all over the potatoes.
Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
Remove the potatoes from the oven and allow them to cool for 10 minutes.
Reduce the oven temperature to 350º F.
Slice potatoes in half lengthwise and use a spoon to scoop the flesh into a large bowl. Be sure to leave about ¼” of the flesh on the skins so the skins can hold the filling.
To the potato flesh add sour cream, cream cheese, milk, butter, bacon, chopped onions and 1 cup of cheese.
Use a potato masher to mash the mixture together until it is well mixed and as smooth as you’d like it. It’s ok to leave the potatoes a little chunky if you’d like…more make them completely smooth!
Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
Bake for an additional 10-15 minutes or until the cheese is melted.