Loaded Twice-Baked Potatoes

loaded twice-baked potatoes

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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  1. 8 large baking potatoes
  2. 2 tablespoons olive oil
  3. 1 tablespoon plus 2 teaspoons kosher salt, divided
  4. 1 (16-ounce) package bacon, chopped
  5. ½ cup butter
  6. 4 jalapeños, seeded and minced
  7. 1 (8-ounce) package shredded sharp Cheddar cheese
  8. 1 (8-ounce) package shredded Monterey Jack cheese
  9. 1 cup sour cream, plus more for serving
  10. 1 teaspoon ground black pepper
  11. Sliced green onion
  12. Chopped fresh parsley
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. Rub potatoes with oil, and sprinkle with 1 tablespoon kosher salt. Place on prepared pan.
  3. Bake for 1 hour or until potatoes are very tender. Let stand until cool enough to handle.
  4. 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.
  5. In same skillet, melt butter over medium heat; add jalapeños, and cook, stirring occasionally, for 4 minutes or just until tender.
  6. 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.
  7. Bake for 30 minutes or until heated through. Top potatoes with sour cream, green onion, parsley, and reserved bacon.
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