Loaded Twice-Baked Red Potatoes
User Reviews
4.7
Loaded Twice-Baked Red Potatoes
Description
This recipe begins by baking whole small red potatoes until easily pierced with a fork. After cooling slightly, the tops are sliced off and the centers scooped out. The potato flesh is mixed with melted butter, buttermilk, finely shredded cheddar, chopped bacon, and minced green onions for moisture and flavor. Seasoned with kosher salt and freshly ground black pepper, the mixture is whipped smooth but not overworked to avoid gluey texture.
The filling is spooned back into the potato shells and mounded, then garnished with additional cheese and bacon pieces. The potatoes are baked again until warmed through and the cheese melts. The contrast between the creamy interior and the crisp skin creates a satisfying texture combination.
These twice-baked potatoes work well as a hearty side dish or party appetizer. They can be served hot and garnished further with extra green onions if desired.
Ingredients
- 24 red potato about 2 pounds, small
- ¼ cup butter melted
- ¼ cup buttermilk
- ½ cup cheddar cheese finely shredded, medium
- ¼ cup Bacon finely chopped, about 3 strips of bacon, plus 1 tablespoon cooked pieces
- 2 green onions minced
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Preheat oven to 425 degrees F. Place potatoes on baking sheet lined with aluminum foil and bake for 30-40 minutes or until they can be easily pierced with fork.
- Reduce the oven temperature to 375 degrees F.
- Let potatoes cool until able to handle then slice off the tops of each potato scoop out center of potato with melon baller and place in medium size bowl. Repeat with remaining potatoes and place potato shells back on baking tray.
- Melt butter and mix with buttermilk. Add to potatoes. Use hand mixer to mix together until smooth. Add 1 tablespoon more buttermilk if needed. Don’t overwork potatoes or they’ll become gluey. Stir in cheese, bacon pieces and green onions. Season with kosher salt and freshly ground pepper.
- Spoon potato mixture into potato shells and mound a bit more on top. Garnish with extra shredded cheese and bacon bits if desired. Bake for 8-10 minutes or until warmed through and cheese is melting. Serve while hot and garnish with more minced green onion if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20-24 potatoes
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 87mg | 4% |
| Potassium | 1173mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 22mg | 24% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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