Twice Baked Potatoes Fully Loaded Recipe – a delicious recipe with russet potatoes, Olive oil, Kosher salt, heavy cream, bacon, shredded Monterey Jack cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 350 degrees F. Lightly coat the potatoes with olive oil and sprinkle with salt.
2
Bake until soft.
3
Test with a fork after 1 hour; bake an additional 15 minutes if needed.
4
Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 10 minutes.
5
Turn the oven up to 425 degrees F.
6
Scoop about 2 tablespoons out of each potato half and place in a large mixing bowl.
7
Arrange the potato halves on a baking sheet.
8
Add the cream, half the bacon, the jalapeno (if using), the cheese, and half the green onion to the bowl with the potato pulp.
9
Mix well.
10
Fill the potato halves with the cream and bacon mixture and sprinkle with the remaining green onions.
11
Bake until brown and bubbly, about 15 minutes.
12
Sprinkle with the reserved bacon and serve.
1119
kcal
Calories
83
g
Fat
23
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 medium russet potatoes, scrubbed, Olive oil, Kosher salt, 1/2 cup heavy cream, and more.
Yes, Twice Baked Potatoes Fully Loaded Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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