Fully Loaded Twice Baked Potatoes
Baked potatoes are always a big hit and these Fully Loaded Twice Baked Potatoes are no exception! This make-ahead twice baked potato recipe is a dinner win!
Servings 8 potatoes
- 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.
Calories: 537kcal | Carbohydrates: 35g | Protein: 17g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 525mg | Potassium: 916mg | Fiber: 2g | Sugar: 2g | Vitamin A: 522IU | Vitamin C: 11mg | Calcium: 192mg | Iron: 2mg