Fully Loaded Twice Baked Potatoes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often cheaper.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta is a cost-effective alternative with a similar texture.

Rinse the potatoes thoroughly with cold water, rubbing them with your hands while rinsing.

Pat each potato dry with napkins.

Line a 9x13 inch baking pan with aluminum foil.

Preheat the oven to 400°F.

Rub 2 teaspoons of olive oil around each potato, adding more oil as needed.

Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper onto the potatoes and rub the seasonings around each potato.

Place the potatoes in the preheated oven on the bottom rack and bake for 1 hour and 10 minutes for large potatoes, or adjust time for medium or small potatoes.

Chop 0.5 oz of fresh chives (if using freeze-dried chives, skip this step).

Shred 8 oz of mild cheddar cheese (if using pre-packaged shredded cheese, skip this step).

Cut the bacon strips in half and fry them in a large saucepan over medium heat for about 7 minutes.

Reduce heat to medium-low and fry for an additional 8 to 10 minutes until crispy, then remove and drain on a napkin-lined dish.

Crumble the bacon and process it in a food processor to make bacon bits.

After 1 hour and 10 minutes, remove the potatoes from the oven and let them cool for 5 to 10 minutes.

Check if the potatoes are done by pressing down; the skin should be crispy and the inside soft.

If not done, return to the oven for an additional 10 to 20 minutes if necessary.

Let the potatoes cool for 15 to 20 minutes.

Cut an oval incision at the top of each potato and remove the skin from the top.

Scoop out the insides into a medium-sized bowl, being careful not to damage the shells.

Mash the potato insides until smooth, yielding about 2 lb 8 oz of mashed potatoes.

In a large pot, melt 5 tablespoons of butter over medium heat.

Add 1/2 cup of sour cream and 1/3 cup of whole milk, stirring until combined.

Season with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1-2 tablespoons of chives.

Stir in 2/3 cup of shredded cheddar cheese until melted.

Add 3 tablespoons of bacon bits and the mashed potatoes, stirring until creamy and smooth.

Add an additional 1/3 cup of shredded cheddar cheese and stir until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens