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Loaded twice-baked potatoes topped with cheddar, bacon and green onions

Loaded Twice-Baked Potatoes

Crisp russet potato shells filled with creamy mashed potato, cheddar, bacon and green onions, then baked again until golden. A make-ahead side.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 potato halves
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes about 10–12 ounces each, scrubbed
  • 1 tablespoon olive oil
  • ½ teaspoon salt for the skins
  • 4 tablespoons butter softened
  • ½ cup sour cream
  • ¼–⅓ cup milk warmed
  • 1½ cups shredded sharp cheddar divided
  • 6 slices bacon cooked and crumbled, divided
  • 3 green onions sliced, divided
  • ½ teaspoon salt for the filling
  • ¼ teaspoon black pepper

Method
 

  1. Heat the oven to 400°F. Prick each potato a few times with a fork. Rub with the oil and sprinkle with ½ teaspoon of salt.
  2. Bake directly on the oven rack for 55–65 minutes, until a knife slides in easily. Let cool for 10 minutes.
  3. Cut each potato in half lengthwise. Scoop the insides into a bowl, leaving about ¼ inch of potato in the skins. Set the shells on a sheet pan.
  4. Mash the potato with the butter, sour cream and ¼ cup of milk until smooth, adding more milk if needed. Stir in 1 cup of the cheddar, half of the bacon, half of the green onions, ½ teaspoon of salt and the pepper.
  5. Spoon the filling into the shells, mounding it up. Top with the remaining cheddar and bacon.
  6. Bake for 15–20 minutes, until heated through and golden on top. Sprinkle with the remaining green onions.

Notes

  • Cook the bacon while the potatoes bake. Six slices take about 15 minutes on a sheet pan in the same 400°F oven.
  • Make ahead: stuff the potatoes, cover and refrigerate for up to 2 days. Bake at 400°F for 25–30 minutes.
  • Vegetarian: leave out the bacon and add ½ teaspoon of smoked paprika to the filling.