Description
These Loaded Twice Baked Potatoes combine crisp potato skin shells with a creamy mashed potato filling that’s loaded with bacon, green onion and cheddar cheese. They’re a potato-lover’s dream!
Ingredients
- 6 medium Yukon Gold potatoes, scrubbed
- Extra-virgin olive oil
- 1 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup real bacon bits, divided
- 1 and 1/2 cups shredded cheddar cheese, divided
- ⅓ cup sliced green onions, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Rub the outsides of each potato with olive oil and poke a few times with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 45 minutes, or until soft. Allow to cool for 20 minutes, or until cool enough to handle. Do not turn off the oven.
- Slice each potato across the top, removing about 1/8 inch to create a baked potato bowl. Scoop out the insides of the potatoes and transfer to a medium mixing bowl, leaving a 1/8-inch thickness to the skin. Return the hollowed-out potatoes to the oven to crisp up the exterior for about 5 minutes. This will make them sturdier to hold the filling. Again, do not turn off the oven.
- Meanwhile, in a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the potato insides, sour cream, buttermilk, and butter until smooth.
- Stir in ⅓ cup of the bacon bits, 1 cup of the shredded cheddar cheese, 2 tablespoons of the sliced green onions, salt, and black pepper until well combined.
- Fill each potato skin heaping full with the potato filling.
- Divide the remaining cheddar cheese among the tops of the filled potato skins. Return to the oven and bake until the cheese is melted and starting to bubble and brown on top, about 10 minutes.
- Sprinkle with the remaining bacon bits and green onions.