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Twice-Baked Loaded Potatoes

Twice-Baked Loaded Potatoes
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Indulge in the comforting goodness of Twice-Baked Loaded Potatoes, a delightful dish that combines creamy filling with a crispy topping. Perfect for busy weeknights or family gatherings, this recipe transforms simple ingredients into a mouthwatering treat that can be customized to suit everyone’s taste. Whether you’re serving them as a side dish or an appetizer, these loaded potatoes are guaranteed to impress your guests and bring smiles around the dinner table. With easy preparation steps and make-ahead convenience, you’ll find yourself reaching for this recipe time and again!

Ingredients

Scale
  • 4 lb potatoes (Russet recommended)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 8 oz plant-based bacon (or sautéed mushrooms)
  • 8 oz cheddar cheese
  • 6 green onions

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub potatoes clean, poke holes with a fork, rub with olive oil, and sprinkle with salt and pepper. Bake on a baking sheet for about an hour until tender.
  2. Let the baked potatoes cool slightly before handling. Cook the plant-based bacon until crispy.
  3. Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving enough shell intact.
  4. Mash the potato flesh with butter, sour cream, milk, salt, and pepper until smooth. Mix in cooked bacon (or mushrooms), cheddar cheese, and sliced green onions.
  5. Spoon the filling back into potato skins, mounding slightly on top. Bake for an additional 20-25 minutes until heated through and golden brown.
  6. Garnish with remaining green onion tops before serving.

Nutrition

Find it online: https://mrrecipes.net/twice-baked-loaded-potatoes/