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
Notes
Proper storage and reheating tips are provided in the article for enjoying these potatoes later.
