Fully Loaded, Twice-Baked Potatoes
Twice-baked potatoes, updated with shorter intro, better pictures, recipe card, and kid ideas in 2019!
Originally written in 2014.
Why are twice baked potatoes a THOUSAND times better than regular baked potatoes? I do not have the answer, but I absolutely love these gooey, carb-filled sides. These fully loaded, twice-baked potatoes are a vegetarian’s dream when topped with veggie bacon like this kind that crumbles well. They are also quite filling.
This recipe is simple, but requires time to bake the potatoes initially. It is easily customizable for the kiddos, and they can even make their own mixture of toppings if they prefer. Just dole out a large spoonful of baked potato into a bowl for each person and let them create their own flavor combination with toppings.
Twice-Baked Potatoes
Ingredients
- 2 russet potatoes, large
- 2 tablespoons olive oil
- kosher salt
- 3 tablespoons sour cream
- 2 tablespoons salted butter
- 1 teaspoon Lawry's seasoned salt
- 2 green onions, sliced + extra for garnish
- 1/4-1/2 cup shredded cheddar + extra for garnish
- 4 slices bacon, crushed + extra for garnish we use Morningstar for this as it crumbles well
- salt and pepper to taste
Instructions
Bake the potatoes
-
Preheat the oven to 400F.
-
Cover a baking sheet with foil. Clean potatoes and prick with fork.
-
Rub potatoes in olive oil and kosher salt.
-
Bake for 1 hour.
Prepare filling.
-
Let potatoes cool (5-10 minutes). Reduce oven temperature to 350F.
-
Slice potatoes longways to create two skinny boats.
-
Carefully scoop out potato into a bowl. Try to get as close to the skin as possible without tearing it.
-
Add the sour cream, butter, and seasoned salt to the bowl. Mash everything together thoroughly. *SEE NOTE
-
Chop the green onions. Add the onions, cheese, and crushed bacon to the bowl and mix well.
-
Season to taste with salt and pepper. Stir continually until it looks almost like mashed potatoes.
Assemble and bake.
-
Spoon the mixture evenly into the potato skin shells.
-
Cover the top with additional cheese (if desired).
-
Bake for 20 minutes.
-
Potatoes can be refrigerated and reheated. This works well for several days after making them. I do not recommend freezing these.
Recipe Notes
*If you are preparing this for picky eaters or a kids’ slumber party, you can dole out potatoes into individual bowls and allow the kids to add their own toppings and mash it up. Encourage their creativity, individual expression, and definitely encourage taste testing!
