Stuffed Potatoes Loaded with Flavor.
The first official side dish of my new “date night series” has to be a potato, of course. But these are no ordinary potatoes. THESE … these are loaded twice baked potatoes. 🙂 Full of cheese, sour cream, chives, and flavor!
This recipe is made for two people, hence the whole date-night-in thing. It requires an extra large russet potato (mine are usually between 3/4 lb. – 1 lb.), and most of the usual suspects for a “loaded potato”. I’m talking butter, sour cream, green onion, sharp cheddar cheese, seasoned salt and freshly cracked black pepper. Bacon is another usual suspect, but I didn’t include it in my original recipe. But if you’re a big bacon, there’s the option to add some in this recipe!
Ingredients for Loaded Twice Baked Potatoes:
- One large russet (baker) potato
- Oil (either vegetable or canola)
- Kosher salt (I always recommend Diamond kosher!)
- Unsalted Butter
- Seasoned Salt (Lawry’s is hands-down my favorite)
- Freshly Cracked Black Pepper
- Sour Cream (you can use full-fat, low-fat, or Greek Yogurt as a substitute)
- Green Onion (the pop of brightness to balance it all out!)
- Shredded Cheddar Cheese (I recommend buying a block of cheese and shredding it yourself. Pre-shredded cheese has an anti-clumping agent that prevents the cheese from melting as easily.)
If you’re grilling steak for date night, these are a perfect side dish. They’re also delicious with grilled pork chops, grilled chicken, roasted vegetables, maybe even some more carbs … just about anything.
How do I make a Twice Baked Potato?
A twice baked potato is basically a baked potato. The difference is the potato is hollowed out, then mixed with all of your favorite loaded baked potato toppings! Here’s a step-by-step process to go along with the photos above:
- Bake the potato. Preheat the oven to 400 F. Wash the potato, then prick it with a fork. Coat the potato in oil, then sprinkle salt all over it. Place it on a rimmed baking sheet, and bake for an hour (until tender). Alternatively, you can wash the potato, prick it with a fork, and microwave it on the “potato” setting, or about three minutes per side.
- Cut the potato in half lengthwise to create two stuffed potatoes. Scoop out all of the potato, leaving a small edge next to the skin intact.
- Mix the scooped out potato with your favorite toppings. For a loaded potato, that would be butter, sour cream, salt, pepper, shredded cheese, green onion, and bacon.
- Divide the loaded potato mixture between the two hollowed out potato halves. Gently pack the potato full of the loaded mixture, creating a mound in each potato skin.
- Bake again to re-heat and melt the cheese. Pop your twice baked potatoes back in the oven (this time at 350) to reheat them and melt the cheese. You could also keep them warm in the oven at about 200 F.
Since they are so gigantic, you could easily just make a meal out of one, too! Plus there’s instant leftovers if you’re just making this recipe for yourself, but just eating one. 🙂
Recipes to eat with Loaded Twice Baked Potatoes:
- The Best Caesar Salad (if you’re going no-meat … there is so. much. flavor.)
- Italian Pot Roast
- Slow Cooker Short Ribs
- Any grilled protein, such as pork chops, chicken breast, or steak!
Loaded Twice Baked Potatoes for Two
- 1 large russet potato about 3/4 - 1 lb.
- 2 tsp. canola or vegetable oil
- 2 strips thick cut smoked bacon optional
- 2 tbsp. unsalted butter
- 1/2 tsp. seasoned salt such as Lawry's
- 1/2 tsp. freshly cracked black pepper
- 2 - 3 tbsp. chopped green onion
- 1/4 cup sour cream
- 1/2 cup grated sharp cheddar cheese
- Preheat the oven to 400 F. Wash the potato, then coat it in the oil. Place on a small rimmed baking sheet, and bake for one hour.
- If using bacon, lay the bacon on a separate baking sheet and pop into the oven about 15 minutes before the potato is done baking. Cook until crisp, then transfer to a plate lined with paper towels until ready to use.
- After an hour of baking, remove the potato from the oven and gently pierce with a knife to make sure it is completely cooked through and tender. Turn the oven down to 350 F.
- Cut the potato in half lengthwise.
- Cut the butter into small cubes, and place the cubes into a large bowl.
- Carefully scoop out the insides of the potatoes, but be sure to leave the skins intact. Place the scooped out potato directly into the bowl with the butter. Mix to combine.
- Mix in the seasoned salt and cracked black pepper, then add the green onions and sour cream. Mix gently until pretty well combined. Add the cheese last, and gently mix. (If using bacon, chop it into small pieces and mix it in at the same time as the cheese.) Taste, and season with more salt, seasoned salt, or pepper if desired.
- Divide the potato mixture between the hollowed potato halves, then pop them back in the oven. Bake at for about 5-7 minutes until hot.
- Serve and enjoy!