Loaded Twice Baked Potatoes

These loaded twice baked potatoes are truly LOADED with flavor.  Don’t have these when you’re on a a big diet.  But you should have them when you’re in the mood to serve a flavor explosion.  Yes, they are that good.

twice baked potatoes ingredients
twice baked potatoes ingredients
Twice baked potatoes
Twice baked potatoes

Loaded Twice Baked Potatoes
Prep time
Cook time
Total time
These loaded twice baked potatoes are amazing! Exploding with flavor with every bite.
Recipe type: American
Cuisine: American
Serves: 6
  • 4 lager russet baking potatoes, well scrubbed.
  • ½ cup (1 stick) of unsalted butter, room temp
  • 2 teaspoons of Kosher salt
  • 1 teaspoon of ground black pepper
  • ½ teaspoon of ground cayenne pepper
  • 3 tablespoons of fresh chives, chopped
  • 11/2 cups of sour cream
  1. Pre-heat oven to 375 F.
  2. Place the potatoes on a baking sheet and bake for 1 hour.
  3. Spuds should feel soft when you squeeze them, but not too soft.
  4. Let cool for about 15 minutes, until they are cool enough to handle.
  5. Cut the potatoes in half lengthwise and use a spoon to scoop most of the potato flesh into a mixing bowl (leaving enough potato in the skin to form a sturdy shell).
  6. Add the butter to the mixing bowl with the warm potato pulp and stir gently with a fork until the butter melts.
  7. Add the remaining ingredients and mix together while smashing the potato pulp. (It doesn't have to be perfectly smooth...good if it's a bit lumpy).
  8. Gently mound the potato mixture in the shells and return the stuffed potatoes to the oven.
  9. Bake for another 20 minutes, or until the tops are lightly browned.



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