Loaded Twice Baked Potatoes
Crispy skinned russet potatoes are sliced in half, their filling mashed into creamy mashed potatoes and loaded back in with shredded cheese and bacon on top which gets all melty in the oven.
Servings: 6
Ingredients
- 3 Russet Potatoes
- Olive Oil
- Sea Salt or Kosher Salt
- 2 Tablespoons Butter
- 2 ounces Cream Cheese softened
- 2 Tablespoons Sour Cream
- Garlic seasoning with parsley
- Colby Jack Cheese shredded
- 3 Slices Bacon cooked and crumbled
Instructions
- Preheat the oven to 400 degrees.
- Roll each potato in a drizzle of olive oil and then in the salt to coat entirely.3 Russet Potatoes, Olive Oil, Sea Salt or Kosher Salt
- Place the potatoes in the oven on tin foil and bake for 40-50 minutes
- Allow to cool then slice open lengthwise and remove most of the white flesh into a bowl. See note if you do this on separate days.
- Add the butter, cream cheese and sour cream and using a potato masher begin mashing the insides.2 ounces Cream Cheese, 2 Tablespoons Butter, 2 Tablespoons Sour Cream
- Add seasoning and mash until smooth, adding more butter if necessary.Garlic seasoning with parsley
- Spoon back into each potato skin and top with cheese and bacon.Colby Jack Cheese, 3 Slices Bacon
- Place into a baking dish and bake until the cheese is melted, about 10 minutes.
Notes
If you prepare the baked potatoes a day ahead, store them in the fridge and then reheat the insides in a bowl so the cream cheese and butter melt when mashing.
Freeze individually and place in a gallon freezer bag for up to 3 months.
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 145mg | Potassium: 486mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg