Loaded Twice Baked Potatoes

12.20.2011

WARNING: please eat these sparingly. =)  These are seriously amazing, just not totally healthy.  They remind me of the delicious cheese fries you can get at Outback Steakhouse or Texas Roadhouse, they are oh so good just not oh so good for you =).  It’s the holidays after all right?  I love these potatoes!  My grandpa was a potato farmer so my family has always been a big time meat and potatoes family.  And trust me my mom makes the best mashed potatoes on the planet!  You can also leaved these potatoes unloaded, without all the extra topping just the cheese and seasoning.  But, for a special occasion, I think you are going to want to load them =).  Enjoy!

Loaded Twice Baked Potatoes

Yield: 12

Loaded Twice Baked Potatoes

Ingredients

  • 6 large Russet Baking Potatoes
  • 3 Tbsp butter
  • 1/2 cup cream
  • 1/3 cup sour cream
  • 1/2 tsp salt
  • pepper to taste
  • 12 oz. medium or mild cheddar cheese (about 3 cups)
  • Season salt
  • 8-10 slices bacon, cooked and crumbled
  • 6 green onions, chopped (chives work also)
  • 1 recipe Ranch Dressing, recipe follows
  • Ranch Dressing
  • 1 heaping Tbsp ranch seasoning mix
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup milk

Directions

  • Wash and scrub potatoes, poke each one several times with a fork. Place in oven and bake 400 degrees for 65-70 minutes, or until soft when squished (I don't ever preheat the oven, I don't think it's necessary).
  • 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's shape. Place potato skins on a baking sheet.
  • 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 and pepper and beat potato mixture with an electric mixer until potatoes are smooth and fluffy about 2 - 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).
  • Fill potato skins with mashed potatoes and smooth out tops with a spoon. Sprinkle filled potatoes with cheddar cheese. Sprinkle each potato with about 1/8 tsp season salt (you could do more or less to your taste) and fresh ground pepper to taste. Bake filled potatoes for 15 - 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.
  • Ranch Dressing
  • Combine all ingredients in a mixing bowl, mix well. Cover and let rest in refrigerator 1 hour.
http://www.cookingclassy.com/2011/12/loaded-twice-baked-potatoes/

7 comments

  • Becky {Becky Bakes}: We are making loaded baked potatoes for Christmas. We’ve never really used a recipe. We just stuff them with lots of unhealthy things like butter, sour cream, cheese, bacon, etc.! I love the idea of the ranch sauce…I’m going to run that by the hubs:-) December 22, 2011 at 11:19am Reply

  • Anonymous: Do you wrap the potatoes with foil or anything? December 23, 2011 at 6:06pm Reply

  • Jaclyn: I have wrapped them with foil before but I think you get a better result not wrapping them in foil for this recipe. I think they produce a better mashed potato when they aren’t wrapped in foil. But sometimes when I’m baking them to eat just a baked potato I drizzle them with olive oil and sea salt then wrap them in foil, just not for this recipe =). December 23, 2011 at 6:18pm Reply

  • Terry: I didn’t have any cream on hand, so I substituted cream cheese. Turned out great! Even my ten year old, who assured me that she does not like potatoes OR cheese, loved them. Thanks! January 26, 2012 at 5:44pm Reply

  • shoukry henain: good job January 3, 2013 at 2:01am Reply

    • Jaclyn: Thanks! January 3, 2013 at 9:48pm Reply

  • Loaded Baked Potatoes | Brahms and Cupcakes: […] original recipe from here […] May 6, 2014 at 4:49pm Reply

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