Ultimate Loaded Twice-baked Potato Recipe

No Photo

Have you made this?

 Share your own photo!

Ultimate Loaded Twice-Baked Potato

Christopher Gonzalez


I like the fact this twice-baked potato dish has cream cheese. Great secret ingredient.

pinch tips: How to Wash Fruits & Vegetables




1 Hr


40 Min




8 large
baking potatoes
1 lb
bacon, fried, crumbled
1 1/2 Tbsp
bacon grease, (saved)
1/2 medium
yellow onion, small diced and sauteed
4 clove
garlic, minced & sauteed
1/2 c
sour cream
8 oz
cream cheese
3 c
mild shreeded chedder cheese
green onions
1 c
whole milk
2 stick
unsalted butter
3/4 tsp
seasoned salt
3/4 tsp
1 tsp
black pepper
paprika (for garnishing)

Directions Step-By-Step

Bake the potatoes @ 350 degrees for 40 minutes or until soft.
Fry the bacon on med. heat until crispy. Allow bacon to cool, then crumble. Set aside. Drain off some of the grease, retaining the equivelant of 1 1/2 TBLS.
Slice Potatoes in half after they are cool. Dip out the insides, leaving about an 1/8 inch layer of potato on the skins.
On med./low heat, sautee the chopped yellow onions and minced garlic in the bacon grease for about 3 minutes. Scoop out onion with slotted spoon onto a plate, covered with paper towel. Add butter sour cream, and cream cheese. Mix well. Next, add milk and mix well until texture is consistant.
Next, add the sauteed onions & garlic, seasoned salt, salt, and black pepper. Mix well. Add the bacon and half the shredded cheddar cheese, (1 1/2 cups) and a 1/2 cup of chopped green onion. Mix well.
Stuff the potatoes with mixture, then add the remaining cheddar cheese on top of potatoes. Bake @ 350 degrees for 15 minutes.
Garnish with paprika and an extra pinch of chopped green onion if you have some left over.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: American
Other Tag: For Kids