Ultimate Loaded Twice-Baked Potato

Ultimate Loaded Twice-baked Potato Recipe

No Photo

Have you made this?

 Share your own photo!

Christopher Gonzalez


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

★★★★★ 1 vote
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)


1Bake the potatoes @ 350 degrees for 40 minutes or until soft.
2Fry 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.
3Slice Potatoes in half after they are cool. Dip out the insides, leaving about an 1/8 inch layer of potato on the skins.
4On 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.
5Next, 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.
6Stuff the potatoes with mixture, then add the remaining cheddar cheese on top of potatoes. Bake @ 350 degrees for 15 minutes.
7Garnish with paprika and an extra pinch of chopped green onion if you have some left over.

About Ultimate Loaded Twice-Baked Potato

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