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When it comes to comfort food, few dishes evoke the same warmth and satisfaction as twice-baked potatoes. This classic dish, which originated in the United States, has been a staple in American households for decades. Its versatility allows for endless customization, but at its core, twice-baked potatoes feature fluffy, tender potato flesh enriched with a variety of mouthwatering ingredients, all stuffed back into the crispy potato skins. The end result is a hearty side dish or a main course that brings together the best of baked potatoes and cheesy goodness.

Loaded Twice-Baked Potatoes

Discover the ultimate comfort food with this Cheesy Bliss Loaded Twice-Baked Potatoes recipe. These indulgent potatoes are packed with fluffy russet potato flesh, sharp cheddar cheese, creamy sour cream, crispy bacon, and fresh green onions, all nestled in a crispy skin. Perfect for family dinners or gatherings, this dish is customizable and sure to satisfy your cravings. Enjoy the warmth and nostalgia of homemade cooking with every cheesy bite!
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Ingredients
  

4 large russet potatoes

1 cup shredded cheddar cheese

½ cup sour cream

¼ cup milk

¼ cup unsalted butter, softened

2 green onions, chopped

6 strips of bacon, cooked and crumbled

Salt and pepper, to taste

Paprika, for garnish

Optional: Additional toppings like chives, jalapeños, or extra cheese

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Bake the Potatoes: Scrub the potatoes under running water to clean them, then dry them off. Prick each potato several times with a fork to allow steam to escape while baking. Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45-60 minutes or until fork-tender.

      Cool and Prepare Filling: Once the potatoes are cooked, remove them from the oven and let them cool for about 10-15 minutes. Cut each potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving a thin layer of potato attached to the skin for structural integrity.

        Mix Filling Ingredients: To the scooped-out potato flesh, add the sour cream, butter, milk, half of the cheddar cheese (½ cup), green onions, and half of the crumbled bacon. Season with salt and pepper to taste. Mash everything together until creamy and well combined.

          Stuff the Potatoes: Preheat the oven to 375°F (190°C) if it's not still on from baking the potatoes. Carefully fill each potato skin with the mashed potato mixture, packing it down slightly. Top each stuffed potato with the remaining cheddar cheese and the rest of the crumbled bacon.

            Bake Again: Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

              Garnish and Serve: Once out of the oven, sprinkle with paprika for an added touch of color and flavor. Serve hot, garnished with more chopped green onions or any additional toppings of your choice.

                Prep Time, Total Time, Servings: 15 min | 1 hr 20 min | 4 servings