Bacon, cheese, and potato – now that I have your attention, I have got a fantastic for Loaded Twice Baked Potatoes that the whole family is going to love. The beauty of the twice baked potato is that you can get the deliciousness of all those things you like to pile on top of your baked potato, even dispersed into the whole potato. This make every bite as good as the first one.
I have included my own version of Ranch seasoning in the bottom of this recipe. If you prefer – you can use one of the ranch packets. Check the packet but usually each packet is about two tablespoons. I like to use my own version so I can control the salt amount, but in a pinch the packets work just fine. If you don’t have either option of seasoning to hand – you can also omit the sour cream and use prepared ranch dressing in it’s place. Just be sure not to make it to loose.
You will see in the recipe that I mention putting the bacon and cheese both on top and into the potato mixture. This is to achieve what I mentioned above about getting all the loaded baked potato flavor in every single bite. I highly recommend that you do not skip this step.
This recipe can be for a side dish or a main entree. Depending on how hungry you and how big your potatoes are, you can really make a whole meal out of these. Since we are a family of carnivores – you know real meat and potatoes kinda people – I usually make it as a side to a nice steak or, like I most recently did – Baked BBQ Chicken. My family loves when I make chicken this way, I dry rub the chicken with a mixture of salt, garlic powder, onion powder, paprika, oregano, and chili powder. Then bake it for 30 minutes, brush it with my Sweet Chili BBQ sauce and let it bake another 15 minutes. Which makes it super easy to make right along side these twice baked potatoes.
Now Let’s Get Cookin’!
Loaded Twice Baked Potatoes
Ingredients
- 6 Large Russet Potatoes
- ½ lb Bacon
- 2 cup Cheddar Cheese shredded
- 3 Green Onions chopped
- 1 cup Sour Cream
- ½ cup Heavy Cream
- 4 tbsp Butter melted
- 2 tbsp Ranch Seasoning see recipe below
Instructions
- Preheat oven to 400.
- Wrap each potato in aluminum foil and place in oven for 45 minutes.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Let cool and then chop into bits.
- Remove potatoes from oven (should be soft to squeeze) and then remove from foil. Carefully slice the top quarter of each potato off. Use a spoon to gently scoop out a majority of the cooked potato into a large bowl, leaving the outer skin fully intact. **Be careful not to push your spoon all the way through. Line outer skins out on a parchment paper covered baking sheet.
- Add melted butter, one cup of cheese, half of chopped bacon, ranch seasoning, sour cream and heavy to potatoes. Mix and mash them until you get a creamy consistency. Spoon mixture into each of the potato skins. Press into fill it fully and allow to mound up.
- Sprinkle each with remaining cheese and bacon. Place in oven for 15 minutes.
- Remove from oven and sprinkle immediately with green onions.
Notes
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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We love twice baked potatoes – these look amazing. Thanks for sharing at the What’s for Dinner party!!