Loaded Twice Baked Potatoes
Baked potatoes filled with shredded cheese, sour cream, bacon and chives baked to perfection.
Equipment
- Mixing Bowl
- Piping bag with tip optional
- Spoon
- Skillet
- Food processor optional
- Potato ricer or potato masher
- Lined sheet pan
Ingredients
- 4 potatoes Russet or other starchy potato
- ¼ pound bacon small diced
- ½ cup sour cream
- 4 ounces cheddar cheese shredded
- ¼ cup butter melted
- 2 tablespoons chives fresh, chopped
- ½ tablespoon salt
Instructions
- Preheat the oven to 400°F, 200°C or gas mark 6.
- Place the potatoes directly on the center rack in the oven and cook until a fork passes easily through the center, about 45-60 minutes depending on the size.
- While the potatoes are cooking in a skillet over medium high heat cook the bacon until nice and crispy. Remove from the drippings and set aside. Retain some of the drippings for the potatoes later if desired.
- Once the potatoes are done remove from the oven but keep it on. Allow the potatoes to cool for about 10 minutes before slicing in half.
- Scoop out the inside of the potato leaving about ⅛ of an inch left around the outside to refill.
- Using a masher or potato ricer mash the potato and then add the butter, sour cream, chives, cheese and bacon. Add some of the bacon drippings at this point if desired. Fold to mix everything evenly.
- Spoon or pipe back into the carved-out potatoes. Place on the lined sheet pan and bake for another 15 minutes.
Nutrition
Serving: 1servingCalories: 278kcalCarbohydrates: 20gProtein: 8gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 47mgSodium: 434mgPotassium: 509mgFiber: 2gSugar: 1gVitamin A: 449IUVitamin C: 22mgCalcium: 131mgIron: 1mg
Nutrition Disclaimer*
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