Loaded Twice Baked Red Potatoes

Loaded Twice Baked Red Potatoes

Prep15 minutes
Cook4 hours 15 minutes
Courses & Occasions Holidays & Entertaining, Salads & Sides
Ways to Cook Oven
Potato Product Red Potato
Enjoy Them Baked


  • 4 lbs. Red Farmer's Promise potatoes, scrubbed and halved lengthwise
  • c. sour cream
  • 4 tbsp. butter
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 13 bacon strips, cooked and crumbled
  • 3 green onions, chopped thinly, divided
  • 1 c. Cheddar cheese, divided


  • Preheat oven to 425-degrees. Place potatoes on a lined baking sheet. Bake for 35-45 minutes or until easily pierced with fork.
  • Let cool to touch, and then slice potatoes in half.
  • Using a melon baller or small cookie scoop, scoop out the inside of the potatoes and place in a large bowl. Leave about a 1/4″ flesh attached to the skin. Place potato skins on a large baking sheet.
  • Set aside 1/3 cup bacon. Set aside 1/8 cup sliced green onions.
  • To the potatoes add sour cream, butter, salt & pepper. Beat on low speed until light and fluffy. Do not over mix or potatoes will become gummy.
  • Add remaining bacon and green onions. Hand stir until fully incorporated.
  • Scoop mixture into the potato skins.
  • Place in refrigerator for 3 hours or overnight.
  • Remove from refrigerator and top with cheddar cheese, bacon bits and green onions.
  • Bake at 375 for 20-25 minutes.
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