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.
Sea Salt or Kosher Salt
garlic seasoning with parsley
Colby Jack CheeseShredded
3Slices baconcooked and crumbled
Preheat the oven to 400 degrees.
Roll each potato in a drizzle of olive oil and then in the salt to coat entirely.
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 and cream cheese and using a potato masher begin mashing the insides.
Add seasoning and mash until smooth, adding more butter if necessary.
Spoon back into each potato skin and top with cheese and bacon.
Place into a baking dish and bake until the cheese is melted, about 10 minutes.
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.
Loaded Twice Baked Potatoes
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.