Crispy Cheesy Twice Baked Loaded potatoes are the ultimate comfort food, offering a rich, satisfying, and incredibly versatile dish that’s perfect for any occasion. This recipe makes it easy to create this beloved classic at home, transforming humble potatoes into a crowd-pleasing masterpiece, ideal for weeknight dinners or impressive appetizers.
Key Ingredients for Crispy Cheesy Twice Baked Loaded Potatoes
- 4 large Russet potatoes (about 8-10 ounces each)
- 1/2 cup sour cream, plus more for serving
- 1/4 cup milk (whole milk recommended for richness)
- 4 tablespoons unsalted butter, softened
- 4 ounces sharp cheddar cheese, shredded (divided)
- 4 slices bacon, cooked until crispy and crumbled
- 1/4 cup chopped fresh chives or green onions, plus more for garnish
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional toppings: extra shredded cheese, sour cream, crumbled bacon, chives, jalapeño slices
How to Make Crispy Cheesy Twice Baked Loaded Potatoes
Get ready for an explosion of flavor and texture with these Crispy Cheesy Twice Baked Loaded Potatoes! This recipe simplifies a classic, bringing together creamy interiors with delightfully crispy skins, all without a fuss. The magic lies in the simple yet effective twice-baking method, ensuring maximum flavor and a satisfying bite every time. With a quick preparation time of about 20 minutes and an active cooking time of around 75 minutes, you’ll have this incredibly delicious and deeply satisfying dish ready to enjoy.
Step-by-Step Instructions
- Preheat and Prepare the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash the Russet potatoes under running water, scrubbing away any dirt. Pat them completely dry with a clean kitchen towel or paper towels. This step is crucial for achieving those wonderfully crispy skins.
- First Bake: Lightly prick each potato all over with a fork. Place the pricked potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork but still hold their shape. The exact time will depend on the size of your potatoes.
- Prepare the Filling: While the potatoes are baking, combine the softened butter, sour cream, and milk in a medium bowl. Add the garlic powder, salt, and pepper. Mashed this mixture together with a fork until it’s smooth and well combined.
- Scoop and Mash: Once the potatoes are tender, carefully remove them from the oven. Let them cool just enough so you can handle them safely. Using a sharp knife, carefully slice each potato in half lengthwise. Then, using a spoon, gently scoop out the flesh from each potato half, leaving about a 1/4-inch border in the skin to create a sturdy shell. Place the scooped-out potato flesh into the bowl with the sour cream mixture.
- Mash and Mix the Filling: Mash the scooped-out potato flesh with the sour cream mixture using a fork or a potato masher until it reaches your desired consistency – some prefer it smoother, while others like it a bit chunkier. Add half of the shredded cheddar cheese, half of the crumbled bacon, and half of the chopped chives to the mixture. Stir everything together until it’s evenly distributed. Taste and adjust seasoning with salt and pepper if needed.
- Load the Potatoes: Carefully spoon the potato filling back into the hollowed-out potato skins. Mound the filling generously, creating a tempting mound.
- Second Bake and Top: Place the loaded potato skins back onto the baking sheet or directly on the oven rack. Bake for another 15-20 minutes, or until the filling is heated through and lightly golden on top.
- Final Toppings: Remove the potatoes from the oven. Sprinkle the remaining shredded cheddar cheese over the tops of the potatoes. If desired, you can return them to the oven for another 1-2 minutes, just until the cheese is melted and bubbly, or you can simply let the residual heat melt it.
- Serve: Garnish the Crispy Cheesy Twice Baked Loaded Potatoes with the remaining crumbled bacon, chopped chives, and any other desired toppings like a dollop of sour cream or jalapeño slices. Serve immediately and enjoy the incredible flavors and textures!
Why You’ll Love This Crispy Cheesy Twice Baked Loaded Potatoes
You’ll absolutely fall in love with these Crispy Cheesy Twice Baked Loaded Potatoes for so many reasons! The absolute star of this show is the incredible combination of textures – the satisfying crunch of the perfectly baked potato skin contrasting with the impossibly creamy, cheesy, and flavorful interior. It’s a sensory delight that rivals even the most gourmet potato dishes, offering an explosion of savory goodness in every bite.
Beyond the sensational taste, making these loaded potatoes at home is a fantastic way to save money compared to ordering them or buying pre-made versions. You get more bang for your buck, controlling the quality and quantity of your ingredients, ensuring a truly luxurious and cost-effective meal. The generous portions of cheese, crispy bacon, and fresh chives elevate these humble spuds into something truly special, making them a humble yet magnificent choice for any meal. So, what are you waiting for? Give these Crispy Cheesy Twice Baked Loaded Potatoes a try and prepare to be amazed!
Storing and Reheating Tips
To enjoy your delicious Crispy Cheesy Twice Baked Loaded Potatoes later, proper storage is key. Once the potatoes have cooled completely, wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container. They can be stored in the refrigerator for up to 3-4 days.
When you’re ready to reheat, you have a couple of excellent options to bring them back to their delicious glory. For the crispiest result, reheat them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can reheat them in the microwave, though this may result in a softer skin. For a quick reheat, microwave for 2-3 minutes. If you’d like to have them on hand for future meals, you can also freeze them. Allow them to cool completely, then wrap them individually in plastic wrap and then in a layer of aluminum foil, or place them in freezer-safe bags. Frozen loaded potatoes can be stored for up to 1-2 months. To reheat from frozen, remove the plastic wrap and bake in a 375°F (190°C) oven for 25-30 minutes, or until heated through.
Final Thoughts
These Crispy Cheesy Twice Baked Loaded Potatoes are truly a celebration of comfort food, offering an incredibly satisfying and delicious experience. Don’t hesitate to whip up this fantastic recipe at home; it’s simpler than you think and guaranteed to bring smiles to everyone’s faces. Get ready to enjoy a truly delectable dish!
Crispy Cheesy Twice Baked Loaded Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Thoroughly wash the Russet potatoes under running water, scrubbing away any dirt. Pat them completely dry with a clean kitchen towel or paper towels. This step is crucial for achieving those wonderfully crispy skins.4 large Russet potatoes
- Lightly prick each potato all over with a fork. Place the pricked potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork but still hold their shape. The exact time will depend on the size of your potatoes.4 large Russet potatoes
- While the potatoes are baking, combine the softened butter, sour cream, and milk in a medium bowl. Add the garlic powder, salt, and pepper. Mashed this mixture together with a fork until it’s smooth and well combined.4 tablespoons unsalted butter, 1/2 cup sour cream, 1/4 cup milk, 1/4 teaspoon garlic powder, salt, freshly ground black pepper
- Once the potatoes are tender, carefully remove them from the oven. Let them cool just enough so you can handle them safely. Using a sharp knife, carefully slice each potato in half lengthwise. Then, using a spoon, gently scoop out the flesh from each potato half, leaving about a 1/4-inch border in the skin to create a sturdy shell. Place the scooped-out potato flesh into the bowl with the sour cream mixture.4 large Russet potatoes, 1/2 cup sour cream, 1/4 cup milk, 4 tablespoons unsalted butter, 1/4 teaspoon garlic powder, salt, freshly ground black pepper
- Mash the scooped-out potato flesh with the sour cream mixture using a fork or a potato masher until it reaches your desired consistency – some prefer it smoother, while others like it a bit chunkier. Add half of the shredded cheddar cheese, half of the crumbled bacon, and half of the chopped chives to the mixture. Stir everything together until it’s evenly distributed. Taste and adjust seasoning with salt and pepper if needed.4 large Russet potatoes, 1/2 cup sour cream, 1/4 cup milk, 4 tablespoons unsalted butter, 1/4 teaspoon garlic powder, salt, freshly ground black pepper, 4 ounces sharp cheddar cheese, 4 slices bacon, 1/4 cup fresh chives or green onions
- Carefully spoon the potato filling back into the hollowed-out potato skins. Mound the filling generously, creating a tempting mound.4 large Russet potatoes, 1/2 cup sour cream, 1/4 cup milk, 4 tablespoons unsalted butter, 4 ounces sharp cheddar cheese, 4 slices bacon, 1/4 cup fresh chives or green onions, 1/4 teaspoon garlic powder, salt, freshly ground black pepper
- Place the loaded potato skins back onto the baking sheet or directly on the oven rack. Bake for another 15-20 minutes, or until the filling is heated through and lightly golden on top.
- Remove the potatoes from the oven. Sprinkle the remaining shredded cheddar cheese over the tops of the potatoes. If desired, you can return them to the oven for another 1-2 minutes, just until the cheese is melted and bubbly, or you can simply let the residual heat melt it.4 ounces sharp cheddar cheese
- Garnish the Crispy Cheesy Twice Baked Loaded Potatoes with the remaining crumbled bacon, chopped chives, and any other desired toppings like a dollop of sour cream or jalapeño slices. Serve immediately and enjoy the incredible flavors and textures!4 slices bacon, 1/4 cup fresh chives or green onions, extra shredded cheese, sour cream, crumbled bacon, chives, jalapeño slices