Loaded Twice Baked Potato Recipe

Loaded Twice Baked Russet Potatoes

Prep15 minutes
Cook35 minutes
Courses & Occasions Salads & Sides
Ways to Cook Oven
Potato Product Russet Potato
Enjoy Them Baked


  • 4 Idaho Premium Russet Farmer’s Promise potatoes, scrubbed and halved lengthwise
  • 2 tbsp. olive oil, divided
  • 1 package (5.2 oz.) Boursin® Garlic & Fine Herbs Cheese
  • ¼ c. butter
  • 6 bacon strips, cooked and crumbled
  • Garlic salt, to taste
  • 1 tbsp. fresh minced parsley
  • ½ c. shredded Cheddar cheese


  • Preheat oven to 450°F.
  • Drizzle baking sheet with olive oil; place potatoes cut side down on baking sheet. 
  • Bake for 25 minutes, brush with remaining oil, bake an additional 5-10 minutes or until tender.
  • Using a small dinner spoon, scoop flesh from each half into a medium bowl, leaving a 1/4-inchthickness of flesh in each shell. Arrange shells on a baking sheet, cut side up. Bake an additional 10 minutes.
  • Meanwhile, mash potato flesh with a fork until smooth. Stir in the Boursin®, butter, 4 crumbled bacon strips, ¼ cup Cheddar and garlic salt. 
  • Remove shells from oven. Spoon mixture into shells, mounding slightly in the center. Sprinkle with remaining Cheddar cheese, bacon and parsley. Bake an additional 5 minutes or until cheese is melted.

Recipe Tips

These potatoes freeze nicely. To bake and serve frozen potatoes directly from the freezer, place in a baking dish, cover and bake at 425°F for 40-45 minutes or until warm.
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