These twice-baked potatoes are loaded with butter, cheese, bacon, sour cream, and green onion–all the toppings you love on a potato.
Loaded Twice-Baked Potatoes
Makes 8 servings
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- 8 large baking potatoes
- 2 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons kosher salt, divided
- 1 (16-ounce) package bacon, chopped
- ½ cup butter
- 4 jalapeños, seeded and minced
- 1 (8-ounce) package shredded sharp Cheddar cheese
- 1 (8-ounce) package shredded Monterey Jack cheese
- 1 cup sour cream, plus more for serving
- 1 teaspoon ground black pepper
- Sliced green onion
- Chopped fresh parsley
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- Rub potatoes with oil, and sprinkle with 1 tablespoon kosher salt. Place on prepared pan.
- Bake for 1 hour or until potatoes are very tender. Let stand until cool enough to handle.
- Meanwhile, in a large skillet, cook bacon over medium heat until browned and crisp. Let drain on paper towels; reserve ½ cup bacon in a small bowl. Pour off drippings, and wipe skillet clean.
- In same skillet, melt butter over medium heat; add jalapeños, and cook, stirring occasionally, for 4 minutes or just until tender.
- Cut off top-third of each potato. Scoop pulp from each potato into a large bowl, leaving a ¼-inch-thick shell. Return potato shells to baking sheet. To pulp, add cheeses, sour cream, pepper, cooked bacon, jalapeño mixture, and remaining 2 teaspoons salt. Using a potato masher, mash potato mixture to desired consistency. Spoon mixture into potato shells.
- Bake for 30 minutes or until heated through. Top potatoes with sour cream, green onion, parsley, and reserved bacon.
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