Best Loaded Twice Baked Potatoes Recipes

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TWICE-BAKED LOADED POTATOES RECIPE BY TASTY



Twice-Baked Loaded Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
  • Place the potatoes on a rimmed baking sheet and bake for 1 hour.
  • Transfer potatoes to a cutting board, and cut in half.
  • Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
  • Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
  • Use a spoon to transfer the potato mixture back into the scooped out potato skins.
  • Bake for 10 minutes.
  • Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
  • Top with sour cream, bacon, and the remaining scallions.
  • Enjoy!

Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams

LOADED TWICE-BAKED SWEET POTATOES



Loaded Twice-Baked Sweet Potatoes image

They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

4 orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
  • Bake in the preheated oven until completely tender, about 35 minutes.
  • Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
  • Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
  • Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
  • Bake until heated through and tops have started to brown, 20 to 25 minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g

FULLY LOADED TWICE BAKED POTATOES



Fully Loaded Twice Baked Potatoes image

Another one from my head. They freeze well, and are just as good reheated. What more can I say? Oh, they taste good too!

Provided by Jenni Loves Ryry

Categories     Mashed Potatoes

Time 2h

Yield 6 Potato halves, 6 serving(s)

Number Of Ingredients 10

3 large russet potatoes
1 lb bacon, cooked and crumbled
1 cup shredded cheese
2 garlic cloves, minced finely
chives
1/2 cup butter
1/2 cup sour cream
3 tablespoons milk
salt
pepper

Steps:

  • Wash and cut potatoes in half length ways.
  • "Bake" in microwave for about 20 minutes or until they are soft enough to smash.
  • CAREFULLY scoop out the meat of the taters so you have a shell of skin, and save the meat in a bowl.
  • Smash potatoes in bowl with the butter, sour cream, garlic, and milk. Making mashed taters!
  • Add in bacon, cheese, and chives, saving enough of each for topping.
  • Fill each skin with smashed potatoes.
  • Top with the stuff you saved.
  • From this point you can wrap them and freeze them if you want OR you can cook these bad boys now at 350 for about an hour.

Nutrition Facts : Calories 729.6, Fat 58.2, SaturatedFat 26.4, Cholesterol 115.2, Sodium 977, Carbohydrate 35.5, Fiber 4.1, Sugar 2.1, Protein 17.1

LOADED WAFFLE IRON INSTANT TWICE-"BAKED" POTATOES



Loaded Waffle Iron Instant Twice-

Waffle irons aren't just for waffles! I love my mom's twice-baked potatoes but they're a lot of work, take a long time to cook, the skins always turn out too tough to eat, and you have to heat up the oven. Besides, while I love my mom's cooking, there's more salt and cheese than potato involved. Requires a waffle iron! So here's my healthier, quicker, better version.

Provided by mimstrel

Categories     Mashed Potatoes

Time 11m

Yield 1 potato, 1 serving(s)

Number Of Ingredients 7

3 medium red potatoes, cooked and mashed with skins on (I cook mine in the microwave, approximately 4 minutes on high, make sure to stab them with a fork or)
1 tablespoon butter (optional) or 1 tablespoon margarine (optional)
2 -3 tablespoons plain low-fat yogurt
2 teaspoons fresh chives
1 tablespoon shredded colby or 1 tablespoon colby-monterey jack cheese
1/2 tablespoon bacon, crumbles (optional)
smoked paprika (to taste)

Steps:

  • Preheat waffle iron to high heat. Combine all ingredients in a mixing bowl. When the iron is ready, pile one serving's worth of potato mix in the middle of the waffle iron and close.
  • The top should be slightly browned and crispy when it's done - otherwise the potatoes will fall apart. Fortunately, if the potato waffle starts to crumble as you try to take it out, you can just shut the iron again and let it cook some more.

Nutrition Facts : Calories 493.7, Fat 3.6, SaturatedFat 1.9, Cholesterol 8.3, Sodium 177.5, Carbohydrate 103.9, Fiber 10.9, Sugar 10.4, Protein 15.3

LOADED TWICE BAKED POTATOES RECIPE - (4.5/5)



Loaded Twice Baked Potatoes Recipe - (4.5/5) image

Provided by carvalhohm2

Number Of Ingredients 17

POTATOES:
6 large Russet baking potatoes
3 tablespoon butter
1/2 cup cream
1/3 cup sour cream
1/2 teaspoon salt
Black pepper, to taste
12 ounces medium or mild cheddar cheese (about 3-cups)
Seasoned salt, to taste
8 to 10 slices bacon, cooked and crumbled
6 green onions, chopped (chives work also)
1 recipe ranch dressing, recipe follows
RANCH DRESSING:
1 heaping tablespoon ranch seasoning mix
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup milk

Steps:

  • Wash and scrub potatoes, poke each one several times with a fork. Place in oven and bake 400°F for 65 to 70 minutes, or until soft when squished. Remove baked potatoes from oven (reduce oven temperature to 350°F), slice potatoes in half lengthwise and scoop out flesh into a large mixing bowl, leaving about 1/4 inch of flesh so potato maintains it's shape. Place potato skins on a baking sheet. Add butter to hot potato flesh in mixing bowl and mash potatoes with a potato masher until no longer chunky. Add in cream, sour cream, salt and pepper and beat potato mixture with an electric mixer until potatoes are smooth and fluffy about 2 to 3 minutes (Note: if you like your potatoes any thinner just add a little bit of milk a few tablespoons at a time to reach desired consistency). Fill potato skins with mashed potatoes and smooth out tops with a spoon. Sprinkle filled potatoes with cheddar cheese. Sprinkle each potato with about 1/8 teaspoon seasoned salt (you could do more or less to your taste) and fresh ground pepper to taste. Bake filled potatoes for 15 to 20 minutes (depending on how gooey or crispy you like your cheese). Remove from oven, sprinkle potatoes with crumbled bacon and chopped green onions, and drizzle with ranch dressing. Serve immediately. Ranch Dressing: Combine all ingredients in a mixing bowl, mix well. Cover and let rest in refrigerator 1 hour.

LOADED TWICE BAKED POTATOES



Loaded twice baked potatoes image

to make ahead, prepare this recipe as directed but cover and chill up to 24 hours before baking. Let potatoes stand at room temperature for about 30 minutes and bake as directed. To freeze, prepare recipe as directed before baking. Place potatoes on baking sheet, freeze until firm, wrap in aluminum foil and freeze for up to two months. Remove from freezer and thaw at room temperature for one hour. Bake, uncovered as directed. I made these for Christmas and they were a hit. Source: Unknown

Provided by Lynnda Cloutier @eatygourmet

Categories     Potatoes

Number Of Ingredients 9

5 medium baking potatoes, 9 ounces each
1 - container sour cream, 8 ounces
2 tablespoon(s) soft spread butter
1 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
1 package(s) real bacon pieces, divided, 2.8 ounces
1 - bag shredded sharp cheddar cheese, divided, 8 ounces
2 - green onions, chopped
- chopped fresh chives and sliced green onions for garnish

Steps:

  • preheat oven to 425°. Spray a baking sheet with nonstick cooking spray. Place potatoes on prepared baking sheet. Bake for one hour, or until tender. Remove from oven and let cool 10 minutes. Reduce oven temperature to 350°. Cut potatoes in half lengthwise. Carefully scoop out pulp into large bowl, leaving shells intact. Mash together pulp, sour cream, spread, salt, and pepper. Stir in half of bacon, 1 cup cheese, and green onions. Spoon mixture into shells, discarding two shells, and place on baking sheet.
  • Baked stuffed potatoes at 350° for 15 minutes. Remove from oven and sprinkle with remaining 1 cup cheese and remaining half of bacon. Bake for five minutes longer or until cheese is melted. Garnish with chives and green onions if desired. Makes eight servings.

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