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Loaded Twice Baked Potatoes

Author abountifulkitchen


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


  1. The measurements of butter, half & half and sour cream may vary depending on the size of potato used)
  2. Wash and pat potatoes dry. Pierce the potatoes with a fork about three times to allow heat to prevent bursting of skins.
  3. Preheat oven to 350°F. Bake potatoes on rack for about 1 hour 15 minutes, or until knife is easily inserted in center of potato. Remove from oven and place on cookie sheet or cutting board.
  4. Cut the top fourth of the potato off lengthwise and discard. Using a dishtowel to cover your hand, hold the potato and gently scoop the hot potato out of the skin and place in a large bowl. Place the potato skins back onto the cookie sheet. Continue until all of the potatoes are scooped into the bowl.
  5. Add the butter, warmed half and half, salt and pepper. Using a potato masher, smash the potatoes until the half and half and butter are incorporated. Add the sour cream and grated cheese, mash again. Taste to see if the mixture needs more salt and pepper.
  6. The potatoes should be very creamy and soft. If they are not, add additional half and half or sour cream until soft (a few tablespoons at a time).
  7. Using a large spoon, fill the potato skins. Heap the mixture up in the middle of the potato. Top with additional grated cheese (if eating right away, if saving for later, do not top with cheese at this time). If eating right away, bake in oven for about 15-20 minutes, uncovered.
  8. Serve immediately, or keep warm in oven until serving.
  9. Serving size is one potato per person.

Recipe Notes

-This recipe varies depending on the size of the potato. If the potatoes are large, you may use more half and half and sour cream to achieve the desired consistency. You're looking for the same consistency you will find in a creamy mashed potato.-If making ahead, stuff the potatoes after making the mashed mixture. Cover with plastic wrap and place in refrigerator. When ready to cook, uncover and let sit on counter for about 30 minutes. Bake in center of oven 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 and let cheese melt.-If you are making this for young children or others with smaller appetites, you may use two small potatoes in place of one large.-I always use Russets. Their skins are tougher than any other potato and will hold up to being baked, scraped and then re baked. You may rub the skins with oil for a nicer appearance and better texture for eating after the second bake.-If you have any extra filling, place it in a bowl and reheat later.