Fully Loaded Twice Baked Tatoes
Elevate your comfort food game with these *Fully Loaded Twice Baked Tatoes*, the ultimate indulgence for potato lovers! Featuring crispy Russet potato skins stuffed with a creamy, mashed filling of butter, sour cream, cheddar cheese, crumbled bacon, and a hint of garlic powder, this recipe takes baked potatoes to a whole new level. Each potato half is topped with melty cheese, more bacon, and fresh green onions, then baked to perfection until golden and bubbly. Ideal as a decadent side dish or even a crowd-pleasing appetizer, these twice-baked potatoes are easy to customize and perfect for game days, family dinners, or holiday celebrations. Ready in just over an hour, they bring irresistible flavor and texture in every bite—crispy on the outside, fluffy and savory on the inside. Don’t forget the sprinkle of parsley for a pop of color that seals the deal!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 0.25 cup Milk
- 0.5 teaspoon Garlic powder
- 3 stalks Green onions, sliced
- 0.25 cup Extra shredded cheese for topping
- 0.25 cup Additional crumbled bacon for garnish
- 2 tablespoons Chopped parsley (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly, pat them dry, and poke several holes into each potato using a fork.
Rub each potato with olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for 10 minutes, or until they are safe to handle.
Cut each potato in half lengthwise and carefully scoop out the flesh into a large bowl, leaving a thin layer of potato to help the skins hold their shape.
Mash the potato flesh in the bowl using a fork or potato masher.
Add unsalted butter, sour cream, shredded cheddar cheese, crumbled bacon, milk, garlic powder, salt, and black pepper to the mashed potatoes. Mix until smooth and creamy.
Spoon the mixture back into the potato skins, evenly distributing the filling among them.
Sprinkle the tops of the filled potatoes with extra shredded cheese and additional crumbled bacon.
Place the filled potatoes on a baking sheet and return them to the oven. Bake for 15 minutes, or until the cheese on top is melted and bubbly.
Remove the potatoes from the oven and garnish with sliced green onions and chopped parsley, if desired.
Serve immediately and enjoy your Fully Loaded Twice Baked Potatoes!
Nutrition Facts
Calories |
3671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 7446 mg | 324% | |
| Total Carbohydrate | 286.6 g | 104% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 25.7 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1503 mg | 116% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 8159 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
