Fully Loaded Twice-Baked Potatoes
A little sour cream on a baked potato is a revelation. Sour cream plus Monterey Jack cheese, bacon, green onions, and a diced jalapeño on a baked potato is mind-blowing. This is a side dish for those who happily shed restraint at the table, or a main dish (with a simple green salad) for the true spud aficionado.
For tasty variations on the lavishly garnished baked potato, check out our Twice-Baked Sweet Potatoes with Bacon, Loaded Baked Potato Soup, and Loaded Nachos Potato Skins.
- 4 medium russet potatoes, scrubbed
- Olive oil
- Kosher salt
- ½ cup heavy cream
- 6 bacon slices, cooked and chopped into ½-inch pieces
- 1 jalapeño (optional), seeds removed, medium dice
- 1 cup shredded Monterey Jack cheese
- 3 green onions, both green and white parts, sliced
1Preheat the oven to 350°F. Lightly coat the potatoes with olive oil and sprinkle with salt.
2Bake until soft. Test with a fork after 1 hour; bake an additional 15 minutes if needed. Remove sweet potatoes from the oven, slice in half lengthwise and let cool for about 10 minutes. Turn the oven up to 425°F.
3Scoop about 2 tablespoons out of each potato half and place in a large mixing bowl. Arrange the potato halves on a baking sheet.
4Add the cream, half the bacon, the jalapeño (if using), the cheese, and half the green onion to the bowl with the potato pulp. Mix well. Fill the potato halves with the cream and bacon mixture and sprinkle with the remaining green onions. Bake until brown and bubbly, about 15 minutes. Sprinkle with the reserved bacon and serve.
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