I love potatoes, in all shapes, colors, and flavors! Baked potatoes, mashed potatoes, roasted potatoes, fried potatoes, give me potatoes, and they shall be eaten, with gusto. I'm especially fond of loaded, stuffed baked potatoes filled with delicious toppings. Gooey melted cheddar cheese, crispy bacon bits, tender-crisp broccoli, pungent green onions, and creamy, fluffy potatoes... it doesn't get better than that! These loaded twice baked potatoes are a great make ahead side dish for a party, just assemble and refrigerate until you're ready to bake them up. Make these next time you're in the mood for the ultimate potato side dish.
4 small baking potatoes
2 slices cooked bacon, crumbled
1/3 cup cooked broccoli florets, chopped into small pieces
1/2 cup sharp cheddar cheese, shredded
1 green onion, sliced into rings
1 tablespoon butter, softened
Salt and pepper
Preheat the oven to 400 degrees F . Wash the potatoes and place them on a baking sheet. Bake the potatoes for 40-50 minutes, until they're fork tender. When they're cool enough to handle, cut each potato in half lengthwise.
Using a spoon or melon baller, remove the flesh from each potato half to form a shell. Place the cooked potato flesh into a bowl. Don't remove too much, or the shells could fall apart.
Mix the scooped potato flesh with the cooked bacon, broccoli, green onions, butter and 1/4 cup of the cheese. Season with salt and pepper to taste.
Fill each shell with the potato mixture. Top each filled shell with a sprinkle of the leftover 1/4 cup of cheese.
Bake the loaded potatoes in the oven at 400F until the cheese is melted, about 5-7 minutes. Serve with a dollop of sour cream or plain Greek yogurt, if desired.
Loaded Twice Baked Potatoes
- 4 small baking potatoes
- 2 medium slices cooked bacon, crumbled
- 1 green onion, sliced
- 1 tablespoon butter, softened
- ½ cup sharp cheddar cheese, shredded
- ⅓ cup cooked broccoli florets, chopped
- salt & pepper, to taste
- Bake the potatoes for 40-50 minutes, until they're fork tender. When they're cool enough to handle, cut each potato in half lengthwise.
- Using a spoon or melon baller, remove the flesh from each potato half to form a shell. Place the cooked potato flesh into a bowl.
- Mix the scooped potato flesh with the cooked bacon, broccoli, green onions, butter and ¼ cup of the cheese. Season with salt and pepper to taste.
- Fill each shell with the potato mixture. Top each filled shell with a sprinkle of the leftover ¼ cup of cheese.
- Bake the loaded potatoes in the oven at 400F until the cheese is melted, about 5-7 minutes. Serve with a dollop of sour cream or plain Greek yogurt, if desired.