Twice Baked Loaded Potatoes

Servings 12


  • 6 large Russet potatoes washed
  • Butter or bacon grease for rubbing potatoes
  • 1 c. butter melted
  • 1 c. sour cream
  • 2 t. salt
  • 1 t. white pepper black if white is unavailable
  • ¾ c. whipping cream half-and-half or milk
  • ¾ c. green onions sliced (more for garnish, optional)
  • ¾ c. bacon cooked, chopped (more for garnish, optional)
  • 2 c. cheddar cheese shredded, divided
  • 4 T. butter melted
  • Smoked paprika


  • Rub butter or bacon grease on cleaned potatoes.
  • Place on baking sheet and bake at 400° for one hour or until metal cake tester or thin knife inserts easily, indicating doneness.
  • Remove from oven, allow to cool just slightly and slice lengthwise. Set potatoes aside to cool a bit more but not completely.
  • Gently hold each half in the palm of your hand and remove the pulp by scooping with a spoon. Be careful not to break the potato skins.
  • Place pulp in mixing bowl and break it up as if making mashed potatoes.
  • Add melted butter, sour cream, salt and pepper to mashed potatoes. Mix well.
  • Stir in onions, bacon and 1 ½ c. cheese.
  • Add enough whipping cream, half-and-half or milk to create consistency of thick, but not dry, mashed potatoes.
  • Spoon mashed potato mixture into potato shells. Top with remaining cheese and drizzle with 4 T. melted butter. Sprinkle with smoked paprika.
  • Place on baking sheet and bake at 350° for 20-30 minutes or until heated through.


Notes: This recipe was a standard in my catering business. Alongside ham, Southernstyle Green Beans and Cranberry Pineapple Salad, this is a nice meal. The potatoes may be made ahead and baked at a later time. If they have been refrigerated, allow them to sit on the counter for up to an hour before baking.