Twice-Baked Loaded Potatoes

Twice-Baked Loaded Potatoes

4.9(1136)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 2 russet potatoes
  • 2 teaspoons olive oil
  • ½ cup sour cream (115 g), plus more for serving
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup shredded cheddar cheese (50 g), divided
  • ½ cup scallions (50 g), thinly sliced, divided
  • 2 strips bacon, cooked, crumbled

Nutrition Info

  • Calories 453
  • Fat 29g
  • Carbs 30g
  • Fiber 2g
  • Sugar 2g
  • Protein 17g

How to Make It

1. Step
Preheat the oven to 400˚F (200˚C).
2. Step
Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
3. Step
Place the potatoes on a rimmed baking sheet and bake for 1 hour.
4. Step
Transfer potatoes to a cutting board, and cut in half.
5. Step
Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
6. Step
Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
7. Step
Use a spoon to transfer the potato mixture back into the scooped out potato skins.
8. Step
Bake for 10 minutes.
9. Step
Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
10. Step
Top with sour cream, bacon, and the remaining scallions.
11. Step
Enjoy!

Tags

Low-SugarCutting BoardTongsOven MittsGame DayCasual PartyWhiskMixing BowlComfort FoodBakeChef's KnifeBaking PanAmericanSidesOven

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