Twice Baked Potatoes: Recipe: How To Make Loaded Potatoes: Diane Kometa - Dishin With Di # 157

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a leaner option with less fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Preheat the oven to 400°F (200°C) and place the rack in the center position.

Wash and scrub the baking potatoes thoroughly and pat them dry.

Place the potatoes on the center rack in the oven and bake for approximately 1 hour or until fork tender.

Prepare the bacon by lining a baking sheet with aluminum foil, placing a rack on top, and laying the bacon on the rack. Cook in the oven for about 20 minutes or until crispy.

Remove the bacon from the oven and place it on paper towels to drain.

Slice the green part of the green onions thinly, about a couple tablespoons worth.

Shred sharp cheddar cheese using a box grater with large holes until you have enough for the recipe.

Cut the top of each baked potato in the shape of a canoe and carefully remove the skin, leaving about 1/4 inch of flesh inside.

Scoop out the potato flesh into a bowl, being careful to keep the potato skins intact.

Mash the potato flesh with a hand masher until smooth, adding room temperature milk to achieve a creamy texture.

Add soft butter and room temperature sour cream to the mashed potatoes and season with salt and pepper to taste.

Use a hand mixer on medium-low speed to mix until creamy, being careful not to overmix.

Crumble the crispy bacon into the potato mixture and fold in some of the sliced green onions and shredded cheddar cheese, reserving some cheese for topping.

Stuff the potato skins with the mixture, mounding it slightly over the tops.

Crumble some reserved bacon on top of the stuffed potatoes and add extra cheese as desired.

Return the stuffed potatoes to the oven and bake for about 20 minutes until hot and bubbly.

Remove the potatoes from the oven and transfer to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens