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Loaded Twice Baked Potatoes

Loaded Twice Baked Potatoes

A creamy flavor filled twice baked potato loaded with bacon and cheese!
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Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6

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

Ranch Seasoning
Ranch Seasoning
Keyword american cheese, bacon, baked potato, baked potatoes, cheddar cheese, green onions, Loaded Twice Baked Potatoes, sour cream
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