Cheesy Loaded Twice-Baked Potatoes
Indulge in a savory twist on a classic favorite with these Cheesy Loaded Twice-Baked Potatoes. The first baking develops a satisfying crispness in the russet potato skins, which is then complemented by a creamy filling made from the rich potato flesh mixed with butter, sour cream, and a delightful blend of cheeses. Crisply crumbled bacon and fragrant Italian herbs provide bursts of flavor in each bite. Once refilled, the potatoes are baked again until their skins achieve the perfect crunchy texture. Whether served as a hearty side or a satisfying main course, these loaded potatoes promise to impress at any gathering or family dinner!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
russet potatoes
5 (large, scrubbed clean)
olive oil
1/4 cup (for brushing)
sea salt
1/4 cup (for sprinkling)
sour cream
1/4 cup (for creamy filling)
butter
1/4 cup (melted)
sharp cheddar cheese
1/4 cup (finely shredded)
bacon
1/4 cup (cooked, crisped, and crumbled)
parmesan cheese
1 tablespoon (coarsely grated)
romano cheese
1 tablespoon (coarsely grated)
salt
2 teaspoons (to taste)
garlic powder
1 teaspoon
ketchup
1 teaspoon
Italian seasoning
1 teaspoon
paprika
1 teaspoon
pepper
1 teaspoon (to taste)
vinegar
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup.
2
Wash and scrub the russet potatoes thoroughly. Pat them dry, then brush each potato with olive oil. Sprinkle a generous amount of sea salt over the oil-coated potatoes to enhance their flavor.
3
Place the seasoned potatoes on the prepared baking sheet and bake them in the preheated oven for about 60 minutes, or until they are tender when pierced with a fork.
4
Once baked, carefully slice a lengthwise 'lid' off the top of each potato. Use a spoon to scoop out the potato flesh, placing it into a large mixing bowl. Make sure to leave enough potato inside the skins to maintain their structure.
5
To the bowl with the potato flesh, add melted butter and sour cream. Beat the mixture with a hand mixer until smooth. Gradually add the vinegar and ketchup, mixing until integrated.
6
Incorporate the sharp cheddar cheese, crumbled bacon, and the remaining spices and seasonings (parmesan, romano, salt, garlic powder, Italian seasoning, paprika, and pepper) into the bowl. Mix until all ingredients are well combined and the mixture is creamy.
7
Carefully spoon the cheesy potato mixture back into the potato jackets, mounding it slightly to create an inviting appearance. Replace the potato 'lids' on top.
8
Return the filled potatoes to the baking sheet and bake for an additional 15-20 minutes, or until the potato skins are crispy and the tops are golden brown.
9
Remove from the oven and let cool for a few minutes before serving. Enjoy your deliciously cheesy loaded twice-baked potatoes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Loaded Twice-Baked Potatoes?
They are a savory dish where russet potatoes are baked until tender, hollowed out, and the flesh is mixed with cream, butter, cheeses, and bacon before being baked again for a crispy finish.
What kind of potatoes are best for this recipe?
Large russet potatoes are recommended because their skins hold up well for stuffing and become nicely crisp.
What oven temperature should I use?
Preheat your oven to 350°F (175°C) for both the initial and the second bake.
How long do the potatoes bake the first time?
The potatoes should bake for approximately 60 minutes or until they are tender when pierced with a fork.
How do I prepare the potato skins before baking?
Wash and scrub them, pat them dry, brush with olive oil, and sprinkle with a generous amount of sea salt.
What ingredients make the filling creamy?
The potato flesh is mixed with melted butter and sour cream, then beaten with a hand mixer until smooth.
What types of cheese are used in this recipe?
The recipe uses sharp cheddar, parmesan, and romano cheeses.
Is there meat in these loaded potatoes?
Yes, the recipe includes 1/4 cup of cooked, crisped, and crumbled bacon.
What is the purpose of the second bake?
The second bake for 15-20 minutes ensures the skins are crispy and the tops are golden brown.
How many potatoes does this recipe call for?
This recipe is designed for 5 large russet potatoes.
Can I make this recipe vegetarian?
Yes, by omitting the bacon, this recipe can serve as a vegetarian option.
Why do you add vinegar and ketchup to the filling?
Vinegar and ketchup are added in small amounts to enhance the flavor profile and add a unique depth to the potato mixture.
What spices are used for seasoning?
The filling is seasoned with garlic powder, Italian seasoning, paprika, salt, and pepper.
How do I scoop out the potato flesh without breaking the skin?
Slice a lid off the top and use a spoon to scoop the flesh, leaving enough inside the skin to maintain the structure.
Do I need to line my baking sheet?
Yes, lining the sheet with aluminum foil is recommended for easy cleanup.
How much sour cream is needed?
The recipe requires 1/4 cup of sour cream.
How much butter is required?
You will need 1/4 cup of melted butter.
What should I do with the potato lids?
After refilling the potato jackets, replace the lids on top before the second bake.
How do I achieve a smooth filling texture?
Using a hand mixer to beat the potato flesh with butter and sour cream helps achieve a smooth and creamy consistency.
What is the role of sea salt on the potato skin?
The sea salt enhances the flavor of the skins while they bake and contributes to the crispy texture.
How much garlic powder is used?
The recipe calls for 1 teaspoon of garlic powder.
What kind of cheddar cheese is best?
Finely shredded sharp cheddar cheese provides the best flavor and melting quality.
Can these be served as a main dish?
Yes, they are hearty enough to be served as a satisfying main course or a substantial side dish.
What is the serving size?
The recipe yields 5 stuffed potatoes based on the ingredient list.
How much Italian seasoning is included?
The recipe uses 1 teaspoon of Italian seasoning for fragrance and flavor.
How much olive oil is used for coating?
1/4 cup of olive oil is used to brush the exterior of the potatoes.
Is there any paprika in the recipe?
Yes, 1 teaspoon of paprika is mixed into the filling.
How long should they cool after the final bake?
Let the potatoes cool for a few minutes before serving to allow the filling to set.
What is the texture of the finished dish?
The dish features a creamy, cheesy filling inside a crunchy, well-seasoned potato skin.
How much salt goes into the filling?
The recipe calls for 2 teaspoons of salt, or more to taste, inside the filling mixture.