Loaded Deviled Baked Potatoes
Elevate your side dish game with these irresistible Loaded Deviled Baked Potatoes, a decadent twist on two beloved classics—twice-baked potatoes and deviled eggs. Featuring fluffy russet potatoes scooped and mashed with creamy egg yolks, tangy Dijon mustard, paprika, and mayo, this recipe is packed with bold flavor and satisfying texture. The filling is then enriched with sharp cheddar cheese and crispy crumbled bacon before being nestled back into crisp potato skins, baked to golden perfection, and finished with sour cream and fresh chives. Perfect as a crowd-pleasing appetizer, indulgent side dish, or even a savory snack, these loaded baked potatoes are a flavor explosion in every bite. With easy prep and simple ingredients, this dish combines comfort and gourmet flair in a recipe no one will resist.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 large Egg yolks
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 0.5 teaspoons Paprika
- 1 cup Shredded cheddar cheese
- 4 slices Cooked bacon, crumbled
- 4 tablespoons Sour cream
- 2 tablespoons Chives, chopped
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, pat them dry, and pierce each one several times with a fork to allow steam to escape while baking.
Rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until the interior is soft and the skin is crispy.
While the potatoes are baking, prepare the deviled filling. In a mixing bowl, combine the egg yolks, mayonnaise, Dijon mustard, paprika, and black pepper. Mix until smooth and creamy. Set aside.
Once the potatoes are done baking, let them cool for about 10 minutes, or until they’re cool enough to handle.
Slice each potato in half lengthwise and carefully scoop out most of the potato flesh into a separate bowl, leaving a thin layer inside the potato skins to help them hold their shape.
Mash the scooped-out potato flesh with the prepared deviled filling. Stir in half of the shredded cheddar cheese (1/2 cup) and half of the crumbled bacon.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly.
Place the filled potato halves on a baking sheet and sprinkle the remaining shredded cheddar cheese on top.
Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and top each one with a dollop of sour cream, a sprinkling of the remaining crumbled bacon, and chopped chives.
Serve immediately and enjoy your Loaded Deviled Baked Potatoes!
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 4401 mg | 191% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 17.4 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1112 mg | 86% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 6979 mg | 148% | |
*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.
