Fully Loaded Twice Baked Potatoes Recipe
These Fully Loaded Twice Baked Potatoes are a comforting side dish featuring creamy mashed potatoes mixed with sharp cheddar, turkey bacon, and green onions, baked to a golden perfection. Easy to prepare and versatile, they are perfect for family dinners or entertaining.
Servings: 4 servings
Ingredients
- 4 large russet potatoes
- 4 slices turkey bacon cooked and crumbled
- 0.5 cup sour cream
- 0.25 cup unsalted butter softened
- 1 cup shredded sharp cheddar cheese divided
- 0.25 cup milk or more as needed
- 3 green onions thinly sliced
- 1 teaspoon garlic powder
- salt and freshly ground black pepper to taste
- optional toppings chopped fresh chives, extra cheese, or a drizzle of hot sauce
Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 50-60 minutes or until the skins are crispy and a fork easily pierces the flesh. Remove from the oven and let cool slightly.
- Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the insides with a spoon, leaving about 1/4-inch of potato flesh intact to maintain the structure of the skins. Place the scooped-out potato flesh in a large bowl. Add the butter, sour cream, garlic powder, and half of the shredded cheddar cheese. Mash everything together until smooth and creamy. Stir in the cooked turkey bacon and green onions. Add milk a little at a time if the mixture feels too thick. Season with salt and pepper to taste.
- Spoon the potato mixture back into the potato skins, dividing it evenly. Sprinkle the remaining cheddar cheese on top of each stuffed potato half. Place the stuffed potatoes on a baking sheet lined with parchment paper or foil for easy cleanup. Return the potatoes to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly and the tops are golden brown.
- Remove the potatoes from the oven and let them cool for a few minutes. Add any optional toppings like fresh chives or a drizzle of hot sauce if desired. Serve warm and enjoy the rich, creamy, and perfectly loaded twice baked potatoes!
Equipment
- Oven
- Baking Sheet
- Fork
- Large Bowl
- Spoon
Notes
Choose russet potatoes for the best texture. Don’t throw away the potato skins! Leaving a thin layer of potato flesh inside helps keep them sturdy for stuffing. Use turkey bacon as a lean alternative. For extra creaminess, add more sour cream or milk. Make ahead by baking and scooping the filling in advance, then refrigerate. Cook turkey bacon in the oven while potatoes bake to save time. Variations include using different cheeses, skipping bacon for vegetarian options, adding jalapeños for spice, fresh herbs for flavor, or making dairy-free substitutions.