Loaded Twice Baked Potatoes

I fell in love with twice baked potatoes as a kid. I still remember my mom and dad making twice baked potatoes for the first time. They had the old BH&G cookbook (with the red and white checked cover) opened up on the counter. Dad reading the recipe to Mom, while they both worked on adding ingredients together. That creamy mashed filling, stuffed back into a baked potato jacket was such a treat.
I still love Loaded Twice Baked Potatoes for two reasons:
One- Who doesn’t love a baked potato combined with butter, cheese, and sour cream?
The answer is NO ONE.
The second reason to love this dish- it can be made ahead and stored in the fridge until you’re ready to bake and serve. Because of the creamy filling, Loaded Twice Baked Potatoes taste just as good several days after they are made. The addition of the sour cream and half and half keeps the filling perfect for reheating. This dish is perfect for busy cooks who want to make ahead and enjoy the holiday.
Want a little step by step?

Bake the potatoes. Cut the top fourth of the potato off,

It’s best to leave a little more of the potato attached to the skin.

Make the filling as directed in the recipe, then carefully fill the skins.

My friend Linda at The Organic Kitchen is dedicated to creating healthy and delicious recipes for home cooks. Her recipe for Pear and Brie Salad with Honey Champagne Vinaigrette is simple and fresh and a perfect healthy addition to your holiday meal. Check out The Organic Kitchen for instructions on how to arrange this festive salad. I love it paired with Ham with Grilled Pineapple and Pomegranate Pineapple Glaze, and Loaded Twice Baked Potatoes. Steam some fresh green beans, and you’ve got a beautiful colorful, easy to serve meal.

Loaded Twice Baked Potatoes

5 from 1 vote

Print Pin

Author: Si Foster

Course: main, Main Course, side, Side Dish

Cuisine: American

Servings: 6 -7 large potatoes

Creamy and cheesy on the inside, with a crisp and salty outside, ABKs’ Loaded Twice Baked Potatoes are a side dish dream come true!

Ingredients 

• 6-7 Russet potatoes , 3/4-1 pound each
• 1/2 cup unsalted butter, room temperature
• 1 cup half and half, warmed for 1 minute in microwave
• 1-2 teaspoons salt
• 1 teaspoon pepper
• 1- 1 1/2 cups sour cream
• 3 cups grated cheese, divided, I use Medium Cheddar or Colby Jack

Cook ModePrevent your screen from going dark

Instructions

• You may want to adjust the measurements of butter, half & half, and sour cream depending on the size of potatoes used.
• Wash and pat potatoes dry. Coat with butter and sprinkle with salt and pepper. Pierce the potatoes with a fork about three times to allow heat to escape.
• Preheat oven to 350 degrees. Place a piece of parchment paper on a cookie sheet. Place rack in the center of the oven. Bake potatoes on prepared cookie sheet for about 1-1 ½ hours, or until knife is easily inserted in center of potato. Remove from oven and cool for 10 minutes.
• Cut off the top fourth of the potato lengthwise, using a dishtowel to protect your hand if needed. Gently scoop out the inside of the potato, leaving enough potato attached to the skin for the potato to be able to maintain its shape. Place potato insides in a large bowl. Place the potato skins back on the cookie sheet.
• Add the butter, half and half, and salt and pepper. Using a potato masher, mash the potatoes until the ingredients are incorporated. Stir in the sour cream and 2 1/4 cups grated cheese. Taste, and add salt and pepper as needed.
• The potatoes should be very creamy and soft. If they are not, add half and half or sour cream a few tablespoons at a time until soft.
• Using a large spoon, fill the potato skins until heaping. Top with remaining grated cheese. Bake for 15-20 minutes, uncovered until heated through and cheese is melted.
• Serve immediately, or keep warm in the oven until serving.

Notes

This recipe varies depending on the size of the potato. If the potatoes are large, use more half and half and sour cream to achieve the desired consistency. You’re looking for the same consistency as a creamy mashed potato.

If making ahead, stuff the potatoes after making the mashed mixture. Cover with plastic wrap and refrigerate. When ready to cook, uncover and let sit on counter for 30 minutes. Bake for about 30 minutes at 350 degrees or until heated through. Remove from oven during last 10 minutes of cooking and top with grated cheese. Place back in oven until cheese is melted.

For young children or those with smaller appetites, use two small potatoes in place of one large.

I always use Russet potatoes. Their skins are tougher than any other potato and will hold up to being baked, scraped, and then rebaked.

If you have any extra filling, save it in a bowl and refrigerate to reheat later.