Twice-Baked Loaded Potatoes
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
How to Make It
Preheat the oven to 400˚F (200˚C).
Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
Place the potatoes on a rimmed baking sheet and bake for 1 hour.
Transfer potatoes to a cutting board, and cut in half.
Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
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.
Use a spoon to transfer the potato mixture back into the scooped out potato skins.
Bake for 10 minutes.
Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
Top with sour cream, bacon, and the remaining scallions.
Other Recipes You May Like
Apple Cider Cupcakes
Strawberry Crepe Hearts
Creamy And Decadent Mashed Potatoes
On-The-Go Pancake Muffins
Chicken Tortilla Bowl Soup
Eggs Benedict With Spinach
3-ingredient Peanut Butter Cereal Bites
Be the first to know about the latest deals, receive new trending recipes & more!