Loaded Twice Baked Potatoes

What dreams are made of, these Loaded Twice Baked Potatoes are scooped out, mixed with fixings and a handful of cheese, then stuffed back topped with even more cheese and finally baked. Trust us, being thankful is an understatement. 

What we love most about Thanksgiving are the traditions that surround the table and echo in the gatherings of family and friends. Growing up, Thanksgiving was always held at my grandma's house; the kitchen filled with the aromas of turkey, gravy, curries, stuffing and familiar dishes prepared year after year that became family traditions, including Twice Baked Potatoes.

Loaded Twice Baked Potatoes are what Thanksgiving dreams are made of. They are the ultimate combination of all your favorite potato fixings mixed in a simple-to-prepare, simple-to-serve, and simple-to-eat Thanksgiving accompaniment alongside Homemade Green Bean Casserole, Sweet Potato Cornbread and Pumpkin Crème Brûlée for dessert. Halved baked potatoes, scooped out and mixed with bacon, chicken stock, sour cream, chèvre, scallions, and a handful of cheese, then stuffed back topped with even more cheese, and finally baked (phew that was long).

But the star of any Twice Baked Potato is definitely the melty cheese and what better way to celebrate the special occasion of Thanksgiving than with not one, but two different cheeses to give our Loaded Twice Baked Potatoes even more creaminess.

Bon appetit xo

Chef Sous Chef

What Potatoes are Best for Baking?

It's an important first step to make sure you have the correct potatoes when making baked potatoes. You don't need to look any further than the Russet potato. It is starchy, has an elonged shape perfect for stuffing, and the skin is the ultimate combination of thin and tough to be especially delicious to eat once you finished eating the stuffed portion.

Ingredient List

• Russet potatoes
• Olive oil
• Sea salt
• Bacon
• Chicken stock
• Sour cream
• Goat cheese (chèvre)
• Butter
• Smoked paprika
• Green onions (scallions)

How to Make Loaded Twice-Baked Potatoes

Step 1. Bake the Potatoes

Preheat oven to 400° F. 

Thoroughly clean and dry 8 small to medium Russet potatoes. Using a strong fork, poke each potato a few times all around and place on a baking sheet. Rub the potatoes with the oil and sprinkle with salt. Roast the potatoes until fork tender, about 45 minutes. Remove and set aside to cool enough to handle.

Step 2. Cook the Bacon

While the potatoes are cooling, lay 12 slices of bacon in a skillet and place on medium-high heat. Cook until crisp on both sides, turning once, about 12 minutes. Set on a plate to cool then finely chop.

Step 3. Make the Filling

Once cool enough to handle, set the potatoes down so they sit in a steady position. Cut the top ½ inch off each potato and scoop out the insides of both the tops and bottoms into a large bowl, leaving about a ⅛ inch of flesh on the inside of the bottoms. Discard the remaining skins from the tops and arrange the bottoms so they stand up straight on a baking sheet.

In the large bowl of potatoes, add 2 cups (250 g) of the grated Cheddar, 4 sliced scallions, ½ cup (125 ml) chicken stock, ¾ cup (185 ml) sour cream, ½ cup (115 g) chèvre, ⅓ cup (80 ml) butter, 2 teaspoons (10 ml) paprika and three quarters of the chopped bacon. Whip using a potato masher or handheld electric beaters, until smooth. Season with salt and pepper to taste. 

Step 4. Stuff and Bake the Potatoes Again

Scoop the potato filling into each potato so that it is slightly overflowing. Use the edge of the spoon to swirl the filling and make crevasses to hold additional toppings. Sprinkle each potato with additional cheese, bacon and scallions.

Return the potatoes to the oven to bake until the cheese is melted and slightly golden, about 45 minutes. Allow to cool for 10 minutes before serving. 

Recipe Card