Who doesn’t love Loaded Twice Baked Potatoes?These are WAY better than those frozen ones. Publix has a 5 lb. bag of Idaho potatoes for $2.49 this week. I found a 10 lb. bag of Russet potatoes at Allegri’s Farm Market today for $1.99. I’ve even done a recipe similar to this where I used red potatoes. So, use what you’ve got on hand. Change it up a bit if you need to. I wonder if you could freeze these? I’ve thought about it before, but never tried it. I usually just half the recipe.

Loaded Twice Baked Potatoes Recipe:

Loaded Twice Baked Potatoes Ingredients:

4 large baking potatoes, scrubbed
6-8 tablespoons butter (I used Smart Balance)
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup milk, or as needed
1/4 cup sour cream (I used light)
2 egg yolks, beaten
1 cup shredded sharp cheddar
4-6 slices bacon, cooked and crumbled

How To Make Loaded Twice Baked Potatoes:

Preheat the oven to 400 degrees. Bake the potatoes on a rack for 1 hour or until soft. Allow them to cool slightly.

(Or you can cook in a microwave in four minute intervals, flipping over after each one, until soft. Be sure to prick the skins with a fork. Mine took approximatley 24 minutes in the microwave this evening.)

Cut the potatoes in half, scoop out the pulp, and place in a mixing bowl, setting the skins aside. Add the butter, salt, pepper and sour cream. Mash well, adding enough milk to make a fairly stiff mixture. Add the beaten egg yolks and stir well.

Spoon the mixture into the potato skins and top with the shredded cheese. (If I bake 4 potatoes- 8 shells- I usually fill 6 of them because I like them really full. If I bake 3 potatoes- 6 shells- I fill 4 of them).

Place on a cookie sheet and bake for 20-25 minutes or well browned. Top with the crumbled bacon when you take them out of the oven.