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Twice-baked potatoes are not just any ordinary side dish; they are a comforting and versatile culinary creation that has captured the hearts (and appetites) of many. The concept is simple yet delightful: a potato is baked, scooped out, mixed with savory ingredients, and then baked again, resulting in a dish that is creamy, flavorful, and downright satisfying.

Premium Loaded Twice Baked Potatoes

Elevate your mealtime with our Premium Loaded Twice Baked Potatoes recipe! Experience a delicious blend of creamy sour cream, sharp cheddar, and crispy bacon nestled in fluffy russet potatoes. Perfect as a side dish or a hearty main course, these twice-baked potatoes are easy to prepare and customizable to suit any palate. Click through to explore this mouthwatering recipe and make your dinner unforgettable!
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Ingredients
  

4 large russet potatoes

1 cup sour cream

1 cup sharp cheddar cheese, shredded

1/2 cup cooked bacon, crumbled

1/2 cup green onions, chopped

1/4 cup cream cheese, softened

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 cup breadcrumbs (for topping)

Olive oil for brushing

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the russet potatoes thoroughly and pat them dry. Rub the potatoes with a bit of olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.

      Once the potatoes are cooked, remove them from the oven and let them cool for about 10 minutes.

        Slice each potato in half lengthwise. Using a spoon, scoop out the potato flesh into a mixing bowl, leaving a thin layer of potato inside the skin to maintain their structure.

          To the mixing bowl, add the sour cream, cream cheese, shredded cheddar cheese (reserve some for topping), crumbled bacon, chopped green onions, garlic powder, onion powder, salt, and pepper. Mash everything together until smooth and creamy.

            Carefully spoon the potato mixture back into the potato skins, mounding it up slightly.

              In a small bowl, mix the reserved cheddar cheese with the breadcrumbs. Sprinkle this mixture evenly over the stuffed potatoes.

                Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden and crispy.

                  Remove the potatoes from the oven and let them cool slightly before serving.

                    - Prep Time: 15 min | Total Time: 1 hr 20 min | Servings: 8 halves

                      - Presentation Tips: Arrange the twice-baked potatoes on a large platter. Garnish with extra chopped green onions and a dollop of sour cream on top for an elegant touch. Serve hot for the best flavor!