Loaded Twice Baked Potatoes


Yield:  8 halves


  • 4 large baking potatoes
  • 8 slices of bacon (or bacon bits)
  • 1 c/ sour cream
  • 1/2 c. milk
  • 4 tbsp. butter
  • 1/2 tsp salt
  • 1/2 tsp. pepper
  • 1 c. shredded cheddar cheese, divided
  • 8 green onions, sliced, divided (or chives)


  1. Preheat oven to 350.
  2. Bake potatoes in preheated oven for an hour to an hour and a half; until they are easily pierced by a fork.  When potatoes are done allow them to cool for 10 minutes.
  3. Meanwhile, place bacon in a large deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.  If you are using bacon bits just keep those handy.
  4. Slice potatoes in half lengthwise and scoop out the flesh into a large bowl; save skins.
  5. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 green onions.  Mix with a hand mixer until well blended and creamy.
  6. Spoon the mixture into the skins.
  7. Top each with remaining cheese, green onions or chives, and bacon.
  8. Bake for another 15 minutes.

Originally posted by Yvonne over at http://triedandtasty.com/2010/07/twice-baked-potatoes/


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