Loaded Twice Baked Potatoes for Two

A loaded twice baked potato resting on a plate with a fork full of potato resting in it.

Loaded Twice Baked Potatoes for Two

Sara

Easy twice baked potatoes loaded with tons of flavor!

4.93 from 27 votes

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Prep Time 1

Cook Time 15

Total Time 1 15

Course Side Dish

Cuisine American

Servings potatoes

Calories 455 kcal

Ingredients

1 large Russet Potato about one pound
2 tsp. Neutral Oil like avocado, vegetable, or canola oil - ONLY if baking in the oven
2 tbsp. Unsalted Butter
1/2 tsp. Sea Salt plus more to taste, and for sprinkling on the potato if baking in the oven
1/4 tsp. Seasoned Salt optional
1/4 tsp. freshly cracked Black Pepper
1/3 cup Sour Cream
3 tbsp. chopped Green Onion
3/4 cup Shredded Cheddar Cheese plus more for topping (optional)
2 strips chopped Crispy Bacon optional (see notes for cooking it)
2 tbsp. Heavy Cream or Half & Half (see notes)

Instructions

Step One: Bake the Potato.
In the Oven: Preheat the oven to 400 F. Wash the 1 large Russet Potato, then prick it all over with a fork. Coat the potato in 2 tsp. Neutral Oil, then sprinkle about 1/2 tsp. of sea salt all over it. Place it on a rimmed baking sheet, and bake for about an hour (until tender). After an hour of baking, remove the potato from the oven and gently pierce it with a knife to make sure it is completely cooked through and tender. Carefully transfer the baked potato to a cutting board, and turn the oven down to 350 F. Allow the potato to cool for a few minutes before handling.
In the Microwave: Preheat the oven to 350 F (for later!). Wash the 1 large Russet Potato, then prick it all over with a fork. Cook it in the microwave on the “potato” setting (if your microwave has one). If there is no potato setting, cook it for about three minutes, flip it over, then cook for another three minutes, until it is soft. (Note: It may have to cook for another minute if needed.)
Step Two: Cut the Potato in Half. Scoop out the Potato. Place the cooked potato on a cutting board, and cut it in half lengthwise (so your knife is parallel with the cutting board). (Note: the potato will be hot, so I fold a kitchen towel and use it as a barrier between my hand and the potato as I cut the potato.) Use a spoon to carefully scoop out all of the soft potato flesh from each half, leaving a small edge next to the skin intact. (Take your time here – the skins can tear easily!) Place the scooped potato into a mixing bowl. Place the hollowed potato halves onto a small rimmed baking sheet.
Step Three: Mix in Butter and Seasonings. Cut the 2 tbsp. Unsalted Butter into small cubes, then transfer them to the mixing bowl with the scooped potato. Add 1/2 tsp. Sea Salt, 1/4 tsp. Seasoned Salt, and 1/4 tsp. freshly cracked Black Pepper. Stir to evenly distribute the seasonings and melt the butter.
Step Four: Add Sour Cream and Green Onions. Stir the 1/3 cup Sour Cream and 3 tbsp. chopped Green Onion into the potato mixture until evenly combined.
Step Five: Stir in Shredded Cheese, Bacon, and Heavy Cream. Season to Taste. Stir in 3/4 cup Shredded Cheddar Cheese and 2 strips chopped Crispy Bacon (if using) until evenly combined, then stir in 2 tbsp. Heavy Cream until it’s totally absorbed into the potato mixture. taste and add more salt, seasoned salt, or pepper if desired. (Please feel free to add more sour cream, cheese, green onions, or bacon if you like, too!)
Step Six: Bake the Potatoes (again!). Divide the potato mixture between the two hollow potato halves, gently packing the mixture and creating a small mound. Top with more shredded cheese (if desired), then bake in the oven at 350 F for 10-12 minutes until warmed through, and the cheese is melted. (See notes for a textured topping without cheese, or a crunchy cheesy topping).

Notes

Neutral Oil is not necessary if cooking the potatoes in the microwave.

Potatoes NEED salt to taste good. I use more than 1/2 tsp., but I recommend starting with this amount, and adding more to fit your taste. If you're hesitant, start with 1/4 tsp. and go from there.

If You’re Cooking Bacon: Line a separate small rimmed baking sheet with foil. Lay the bacon strips onto the foil, leaving space between them. Pop the bacon into the oven when the potatoes have about 15 minutes remaining, and cook it at 400 F for 15-18 minutes until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels, and allow it to cool. Chop it into small pieces once it's cool enough to handle.

Heavy Cream can be substituted with half and half OR whole milk. Feel free to add a little more than the recipe calls for if you'd like a creamier potato! Note that if the potato is too creamy, it can spread as it bakes in the oven the second time. It will still be delicious, it just won't hold it's shape as well.

For a Textured Topping without Cheese: Leave the shredded cheese off of the tops of the potatoes. Gently press the tongs of a fork into the top of the potato, then slide the fork across the surface to create indented lines. Repeat this all the way across the top of the potato, then repeat in the other direction to create a criss-crossed pattern. Bake as directed.

For a Crunchy, Cheesy Topping: Sprinkle the shredded cheese over the tops of the potatoes and bake as directed. Then move the potatoes to the top rack of the oven, and broil on "low" for a few minutes until the cheese is browned and crunchy.

Nutrition

Serving: 1twice baked potatoCalories: 455kcalCarbohydrates: 24gProtein: 14gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 99mgSodium: 544mgPotassium: 612mgFiber: 2gSugar: 3gVitamin A: 1279IUVitamin C: 11mgCalcium: 390mgIron: 1mg

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