Twice baked potatoes are always a big hit and these Fully Loaded Twice Baked Potatoes are no exception. Plus, they’re a great side for a big summer BBQ!
We had friends over for a small barbecue for Memorial Weekend. It was a fun afternoon of games and cards and catching up. We were laughing so hard at times that our faces were sore. I tried out a few new recipes on them that I’ll be sharing with you all over the next few weeks and this recipe is one. Let me apologize for the picture of this potato. I had several made and all great but I lost my light on Memorial Day so I saved a couple to take pictures of for you all. As I ran out the door to chaperone my son’s field trip to tour Portland’s bridge,s I called out to my husband, “Don’t eat the potatoes or ribs until I can get a picture.” What did I find when I got home today? A potato missing. So I heat up the last little potato for my picture and he walks into the kitchen and says, “Uh…. I call dibs on that potato.” Me-“What happened to my other potato?” Him-“I called dibs on that one too.” Me-“Did you hear me tell you I needed to get pictures first this morning.” Him-Stares blankly………….. Poor food blogger husband should have known that all food not photographed is off limits. I let him slide though this time. 🙂
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These potatoes were inspired by fully loaded baked potatoes. I like twice baked for entertaining because I can do all the prep ahead of time and just pop them into the oven before dinner. They’re even great for family dinners. These leftovers are always popular! I put some of my favorite toppings for a baked potato into these. You really can’t go wrong with bacon and cheese!
- 4 large baking potatoes
- 4 tablespoons unsalted butter
- Seasoned salt
- 1 pound bacon cooked and crumbled
- 1/3 cup sour cream
- 1/4 cup fresh chives thinly sliced
- 1 1/2 cups cheddar cheese shredded
- Preheat oven to 425 degrees F.
- Scrub the potato skins and poke holes all over them using a fork.
- Melted butter in a roasting dish. Roll the potato in the butter to coat them completely. Sprinkle all sides with seasoned salt.
- Roast potatoes in the oven for 45 to 60 minutes, or until a fork inserted can be pulled out easily.
- Remove potatoes from oven and allow to cool to the touch.
- Once cooled, slice potatoes in half horizontally. Carefully scoop out the center leaving a border of potato on the skins. Place the scooped out potato into a medium bowl.
- To the bowl, add the sour cream, bacon crumbles, chives, and 1 cup of cheese, and mix with the potatoes until fully incorporated.
- Spoon the mixture back into the potato skins. The skins will be overfull.
- Top potatoes with the remaining cheese and place back into the roasting pan.
- Return to oven and bake until cheese has melted and the potatoes are warmed through, about 15 to 30 minutes.
- Remove from oven and serve warm. We like to top our potatoes with extra sour cream and chives.
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