Print

Ultimate Loaded Twice Baked Potatoes: Restaurant Style Perfection

A close-up of a fluffy twice baked potato overflowing with mashed potato filling, melted cheddar cheese, bacon bits, and chives.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome! You can create restaurant style twice baked potatoes with a fluffy interior and crispy skin. This recipe uses the twice baked method to deliver a creamy, cheesy, and satisfying comfort food side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded, divided
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 slices bacon, cooked and crumbled
  • 2 green onions, thinly sliced

Instructions

  1. Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil and salt. Pierce each potato several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them safely. Reduce the oven temperature to 375°F (190°C).
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch shell of potato skin intact.
  5. Place the empty potato skins on a baking sheet.
  6. To the scooped potato flesh, add the warm milk, softened butter, 1/2 cup of the cheddar cheese, sour cream, heavy cream, black pepper, and garlic powder.
  7. Use a potato masher or an electric mixer on low speed to whip the mixture until it is smooth and fluffy. Do not overmix.
  8. Fold in half of the crumbled bacon and half of the sliced green onions into the filling.
  9. Spoon the filling mixture evenly back into the potato skins, mounding it slightly.
  10. Top each filled potato with the remaining 1/2 cup of cheddar cheese, remaining bacon, and remaining green onions.
  11. Bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  12. Serve immediately as your best twice baked potatoes side dish.

Notes

  • For extra crispy skins, brush the inside of the scooped skins lightly with melted butter before refilling.
  • If you prefer a make ahead potato casserole style, you can prepare the filled potatoes up to this point, cover them, and refrigerate for up to 24 hours. Add 10 minutes to the final baking time if baking straight from the refrigerator.
  • For a restaurant style twice baked potato, use a piping bag with a large star tip to pipe the filling back into the skins for a decorative look.

Nutrition

Find it online: https://frostedfancies.com/ultimate-loaded-twice-baked-potatoes/