Ultimate Loaded Twice-baked Potato Recipe

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Ultimate Loaded Twice-Baked Potato

Christopher Gonzalez

By
@GonzoHog

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


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Serves:

8

Prep:

1 Hr

Cook:

40 Min

Method:

Bake

Ingredients

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
salt
1 tsp
black pepper
paprika (for garnishing)

Directions Step-By-Step

1
Bake the potatoes @ 350 degrees for 40 minutes or until soft.
2
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.
3
Slice Potatoes in half after they are cool. Dip out the insides, leaving about an 1/8 inch layer of potato on the skins.
4
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.
5
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.
6
Stuff the potatoes with mixture, then add the remaining cheddar cheese on top of potatoes. Bake @ 350 degrees for 15 minutes.
7
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