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Twice-Baked Loaded Potatoes with Bacon

February 1, 2018

Twice-Baked Loaded Potatoes with Bacon


6 medium baking potatoes

1 tsp. salt

¼ tsp. ground black pepper

¼ c. butter, softened

½ c. sour cream

1 c. shredded mild cheddar cheese

1-2 Tbsp. chopped chives

6 strips of bacon, cooked crisp and crumbled


Preheat oven 400° F. Wash potatoes and rub with a light layer of olive oil. Pierce with a fork and wrap in foil. Bake potatoes 45-60 minutes, until tender. Cool slightly and cut into halves lengthwise. Scoop out potato flesh leaving about ¼ inch to keep shell sturdy. Mash potato flesh in a bowl. Whip in salt, pepper, butter and sour cream. Stir in bacon pieces. Use an ice cream scoop to place mixture into potato skins. Top with cheese and chives. Bake uncovered an additional 20 minutes.

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