Loaded Twice Baked Potatoes

Main/Side Dishes


Ingredient Amount
6 large Russet Baking Potatoes
3 tbsp / 45 ml Butter
1/3 cup / 80 ml Sour Cream
1/2 tsp / 2 ml Salt
to taste / to taste Pepper
3 cup / 750 ml Cheddar Cheese, medium or mild
8-10 slices Bacon
6 pieces Green Onions
1/4 cup / 50 ml Cream


1. Wash and scrub potatoes, poke each one several times with a fork. Place in oven and bake at 400 degrees or until you can pierce with a fork. 2. Remove baked potatoes from oven (reduce oven temperature to 350 degrees), slice potatoes in half lengthwise and scoop out flesh into a large mixing bowl, leaving about 1/4 inch of flesh so potato maintains it%u2019s shape. Place potato skins on a baking sheet. 3. Add butter to hot potato flesh in mixing bowl and mash potatoes with a potato masher until no longer chunky. Add in cream, sour cream, salt, pepper and beat potato mixture with an electric mixer until potatoes are smooth and fluffy about 2 %u2013 3 minutes (Note: if you like your potatoes any thinner just add a little bit of milk a few tablespoons at a time to reach desired consistency). 4. Fill potato skins with mashed potatoes and smooth out tops with a spoon. Sprinkle filled potatoes with cheddar cheese and about 1/8 tsp season salt (you could do more or less to your taste) and fresh ground pepper to taste. 5. Bake filled potatoes for 15 %u2013 20 minutes (depending on how gooey or crisp you like your cheese). Remove from oven, sprinkle potatoes with crumbled bacon and chopped green onions, and drizzle with ranch dressing. Serve immediately. Homemade Ranch Dressing Ingredients: 1 heaping Tbsp ranch seasoning mix 1/4 cup sour cream 1/4 cup mayonnaise 1/4 cup milk Directions: Combine all ingredients in a mixing bowl, mix well. Cover and let rest in refrigerator 1 hour.
This potato recipe is brought to you courtesy of Adrian Ursache.