These Loaded Twice Baked Potatoes are topped with shredded cheese, sour cream, bacon, chives, and slices of jalapeno peppers.
Now that football season is here, I’m excited for all the tailgating food! Be sure and try my recipe for Thick Homestyle Chili! Be sure and pick up some Sourdough bread bowls from your local bakery for the chili and your homemade soups. Or try making your own Sourdough Bread!
If you’re hosting a football gathering or holiday party try these great recipes – Mexican Shredded Chicken, Easy Pulled Pork, and delicious Bacon Cheeseburgers topped with homemade Buttermilk Onion Rings.
How to make Twice Baked Potatoes:
Step 1: Preheat the oven to 450 degrees F. Wash the potatoes and place directly on the racks in the oven or place on a half sheet pan lined with parchment paper.
Step 2: Cook the potatoes in the oven for 1 hour or so, until the potatoes are tender.
Step 3: Cut the potatoes in half and use a spoon to gently scoop out the softened potato into a bowl. Leave enough potato in the skin in order to keep it sturdy.
Step 4: Mash the potatoes with an electric hand mixer or a stand mixer. Add the sour cream, heavy cream, butter, salt, and pepper. Fold in shredded cheese, chopped chives, jalapeno pieces, and cooked bacon. Scoop this mixture into each potato skin. Top with additional shredded cheese and place back into a preheated 400 degree F oven for 10 to 15 minutes, or until the potatoes are fully warmed and the cheese is melted.
Make them ahead of time- You can prepare these potatoes ahead of time and place in the freezer, so all you need to do is cook them and top with garnishes.
Once the potatoes are cooked, top with sour cream, pieces of bacon, fresh chives, and jalapeno slices. Serve immediately.
Try my Homemade Barbecue Sauce, Honey Chipotle Ribs, Honey Buffalo Chicken, Best Chicken Fajitas, and Easy Homemade Pizza.
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Loaded Twice Baked Potatoes
Ingredients
- 6 large russet potatoes
- ¼ cup (½ stick) butter
- ¾ cup heavy cream (or half and half)
- ½ cup full-fat sour cream
- ¾ cup shredded cheddar cheese (sharp or extra sharp cheddar)
- salt and black pepper to taste
Toppings
- jalapeno pepper sliced or diced
- shredded cheddar cheese
- sour cream
- fresh chives chopped finely
- green onion sliced thin
- crispy bacon chopped
Instructions
- Preheat your oven to 450 degrees F. Wash the potatoes, prick the outside with a fork or a sharp knife. Place them directly on the oven rack or on a half sheet pan lined with parchment paper.
- Cook the potatoes in the oven for about 1 hour or until tender.
- Cut the potatoes in half, lengthwise. Place the halves on a half sheet pan lined with parchment paper. Use a spoon to gently scoop the cooked potato into a mixing bowl. Leave enough potato in the skins so they can stand on their own.
- Add the butter, heavy cream, and sour cream to the potatoes. Season with salt and black pepper to taste. Use a an electric hand mixer or potato masher to mash the potatoes and combine the ingredients. Add more heavy cream if needed. You'll want the mashed potatoes to be fairly moist.
- Fold in the shredded cheese with a rubber spatula or wooden spoon.
- Scoop the mixture back into the potato skins. (Note: you might lose a few potato skins and that is okay)
- Bake in a preheated 400 degree F oven for 15-20 minutes, or until the potatoes are
- Top with sour cream, chives or green onion, bacon, and jalapeno pieces. Enjoy immediately.
Lisa Hatfield says
Can you just stop? These look SO yummy! I love a stuffed baked potato for dinner..absolutely looks amazing!
Jessica Robinson says
Thanks so much Lisa!