Best 2 Twice Baked Loaded Potatoes Recipes

Indulge in a culinary delight with our twice-baked loaded potatoes, an extraordinary dish that combines the crispy crunch of roasted potatoes with a velvety smooth and cheesy filling. These fully-loaded spuds are taken to the next level with a medley of tantalizing toppings, making them the ultimate comfort food. Discover four delectable variations to satisfy every palate: the classic indulgence, a vegetarian delight, a bacon-wrapped extravaganza, and a spicy fiesta. Prepare to embark on a journey of flavors as we guide you through the steps to create these irresistible potato masterpieces.

Let's cook with our recipes!

LOADED TWICE-BAKED SWEET POTATOES

Loaded Twice-Baked Sweet Potatoes image

They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.

Provided by Chef John

Categories Side Dish Vegetables Sweet Potatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

4 orange-fleshed sweet potatoes
½ tablespoon olive oil
1 (8 ounce) package bacon, diced
⅓ cup sliced green onions
¼ cup diced jalapeno peppers
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
½ cup shredded sharp white Cheddar cheese
2 tablespoons creme fraiche
2 teaspoons fresh lime juice
2 tablespoons shredded sharp white Cheddar cheese, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
Bake in the preheated oven until completely tender, about 35 minutes.
Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
Bake until heated through and tops have started to brown, 20 to 25 minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g

FULLY LOADED TWICE BAKED POTATOES

Fully Loaded Twice Baked Potatoes image

Another one from my head. They freeze well, and are just as good reheated. What more can I say? Oh, they taste good too!

Provided by Jenni Loves Ryry

Categories Mashed Potatoes

Time 2h

Yield 6 Potato halves, 6 serving(s)

Number Of Ingredients 10

Ingredients

3 large russet potatoes
1 lb bacon, cooked and crumbled
1 cup shredded cheese
2 garlic cloves, minced finely
chives
1/2 cup butter
1/2 cup sour cream
3 tablespoons milk
salt
pepper

Steps:

Wash and cut potatoes in half length ways.
"Bake" in microwave for about 20 minutes or until they are soft enough to smash.
CAREFULLY scoop out the meat of the taters so you have a shell of skin, and save the meat in a bowl.
Smash potatoes in bowl with the butter, sour cream, garlic, and milk. Making mashed taters!
Add in bacon, cheese, and chives, saving enough of each for topping.
Fill each skin with smashed potatoes.
Top with the stuff you saved.
From this point you can wrap them and freeze them if you want OR you can cook these bad boys now at 350 for about an hour.

Nutrition Facts : Calories 729.6, Fat 58.2, SaturatedFat 26.4, Cholesterol 115.2, Sodium 977, Carbohydrate 35.5, Fiber 4.1, Sugar 2.1, Protein 17.1

Tips:

Choose the right potatoes: Use large, starchy potatoes like Russet or Idaho potatoes. These potatoes will hold their shape well and become fluffy when baked.
Bake the potatoes thoroughly: Make sure the potatoes are cooked through before scooping out the flesh. This will help prevent the skins from collapsing.
Use a generous amount of butter: Butter adds richness and flavor to the potatoes. Don't be afraid to use a whole stick of butter for a batch of 12 potatoes.
Don't overmix the potato filling: Overmixing the potatoes will make them gluey. Mix the ingredients just until they are combined.
Be creative with your toppings: You can use a variety of toppings for twice-baked potatoes, such as cheese, bacon, sour cream, chives, and green onions. Get creative and experiment with different flavors.

Conclusion:

Twice-baked potatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover mashed potatoes. With a little planning, you can have a delicious and satisfying meal on the table in no time.