Loaded Twice Baked Potatoes
A baked potato is a super simple side dish. Even though certain members of my family would be happy to top the potato with just a slap of butter, I am not that person. I need my spud “loaded” and with all the fixings. That’s why I love making these Loaded Twice Baked Potatoes.
Bacon, Sour Cream, Onions, Shredded Cheddar Cheese, and a handful of seasonings take a perfect baked potato over the top.
What makes these baked potatoes extra special.
They can easily be made in advance and then reheated in the oven for any special occasion or family potluck you have planned this summer.
The special ingredient in this recipe is…
Wait for it…
It brings the extra pizzazz and flavor to the potatoes, over just adding regular, old sour cream.
These potatoes are almost a meal by themselves, but served as a side dish for a delicious steak or smoked pork loin, will have everyone at the dinner table singing your praises.
Or at least all of the meat and potato lovers in your crew will be singing your praises!
Sometimes they are the hardest ones to please, so I say put it into the “win” column.
Loaded Twice Baked Potatoes
Ingredients
- 6 Medium Baking Potatoes
- 1 container (8 oz) French Onion Dip
- 3/4 cup Shredded Cheddar Cheese plus more for topping
- 1/2 cup Bacon, cooked and chopped into bite sized pieces
- 1/3 cup Mayonnaise
- 4 Green Onions, chopped
- 1/2 tsp Pepper
Instructions
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Scrub the potatoes and pierce with a fork. Lightly coat with olive oil and salt. Bake at 400°F for about 45 minutes or until cooked and tender.
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Once the potatoes are cool enough to handle, cut a thin slice off the top of each potato. Scoop out the inside of the potato, leaving a thin shell.
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Put the scooped out potato into a bowl and add in the French Onion Dip, cheddar cheese, chopped bacon, mayonnaise, green onions, and pepper. Mash and stir to combine.
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Spoon mashed potato mix back into the baked shells. Sprinkle with remaining cheese. Bake potatoes at 300°F for 10-15 minutes until cheese in melted and potatoes are warmed.
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