Loaded Twice Baked Potatoes
These Twice Baked Potatoes are loaded with creamy mashed potatoes, crispy bacon bits, cheddar cheese, and green onions. They are so delicious and comforting, they’re a little bit of effort but I promise they are worth the work, especially for a fun movie night dinner.
These Loaded Twice Baked Potatoes remind me of my first year in university. There was this late-night spot on campus where you could get pub food, like burgers, chicken fingers, and potato skins. I had never had potato skins before so the first time I ordered them, I didn’t know what I would get! The potato skins were loaded with creamy mashed potatoes and topped with all the classic toppings. They were so delicious, so these Twice Baked Potatoes definitely remind me of those potato skins but the mashed potatoes are more delicious and the toppings are way better because you get to make them yourself and customize your potato.
What you’ll need for these potatoes:
Russet potatoes: have a fluffy texture once they’re roasted and the perfect thick skin for stuffing.
Milk: help to make your mashed potatoes creamy and delicious.
Sour cream: adds tang to cut through the richness of the potatoes.
Butter: gives a silky, creamy texture to the mashed potatoes.
Garlic powder: adds a je ne sais quoi to the potatoes.
Dijon mustard: adds a little zip to the potatoes without giving a mustard-y flavour.
Toppings: I like cheddar cheese, homemade bacon bits, sour cream and green onions.
The Details
Start by roasting your potatoes. There are two ways to roast your potatoes. You can either use your oven or microwave. Either way, start by piercing your potatoes with a fork. This step prevents your potatoes from exploding from steam trying to get out and gives your potatoes a fluffier texture.
To roast your potatoes in the oven, wrap your potatoes in aluminum foil and roast for 60 minutes. If using your microwave, place your potatoes in the microwave and cook for 3-4 minutes and then flip your potatoes over and cook for another 3-4 minutes.
When your potatoes are roasted, let them cool enough so you can handle them. Cut your potatoes in half, then scoop out the white potato flesh into a pot, try to keep the skin as intact as possible. Mash the potatoes up over medium-low heat with your milk, butter, sour cream, and my two secret yet essential ingredients, garlic powder and dijon mustard.
While you make the mashed potatoes, roast your potato skins to get them nice and crispy. Then once your potatoes are mashed and your potato skins are crispy and golden, fill your potato skins with your mashed potatoes then top with cheese, I like to put the cheesy potatoes under the broiler to melt and get really gooey and delicious. Then top with crispy bacon pieces, sour cream, and green onions. Serve and enjoy!!
Loaded Twice Baked Potatoes
Author: ElizabethServings: 4
Ingredients
2 russet potatoes
1/4 cup milk (any milk you prefer)
1/3 cup sour cream
1/4 cup butter
1/2 teaspoon dijon mustard
1 teaspoon garlic powder
salt and pepper, to taste
1 teaspoon olive oil
toppings: grated cheddar cheese, sour cream, bacon, green onions
Instructions:
1. Preheat oven to 350ºF. Pierce potatoes all over with a fork and wrap in aluminum foil. Bake for 60-75 minutes or until softened. Alternatively, microwave pierced potatoes in the microwave for 8 minutes, flipping once halfway through.
2. Let roasted potatoes cool enough so you can handle them. Slice the potatoes in half. Scoop out flesh into a pot leaving the skin intact like a boat.
3. Place pot with potato flesh over medium-low heat. Add milk, butter, sour cream, garlic powder, and dijon and mash until smooth and fluffy.
4. Meanwhile, coat potato skins in olive oil and roast at 400ºF for 10 minutes, flipping halfway through.
5. Remove potato skins from oven, fill with mashed potatoes and top with cheddar cheese. Broil the cheese-topped potatoes for 3 minutes or until cheese is melted.
6. Then top with sour cream, bacon bits, and green onions or whatever toppings you'd like. Enjoy!
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Lastly, if you make these Loaded Twice Baked Potatoes be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
