These Easy Loaded Twice Baked Potatoes are simple to make ahead of time and are a huge crowd-pleaser! Try them out and be the star of your next potluck or family gathering. They’re delicious at any time of year!
Don’t miss the step-by-step photo instructions below!
So, potatoes are pretty cheap. They’re a great side dish to bring to a potluck, holiday meal, party or family gathering. You can bring a ton of them and not wreck your food budget for the month. But you’d probably like to dress them up a little, wouldn’t you? Enter… these Easy Loaded Twice Baked Potatoes.
These potatoes are so good, so cheesy, so deliciously loaded with bacon and spices, that you forget that they’re still a pretty cheap dish to make. Not, of course, as cheap as plain potatoes. But throw in a bit of bacon, some parsley and green onions, a few spices and some dairy and BAM… you have an easy-to-make-ahead-of-time, super tasty recipe that everyone will love. Bonus – it’s gluten free and can easily be made vegetarian.
This one’s a crowd-pleaser, my friends. I would be very, very suspicious of anyone who doesn’t like these potatoes.
Step-by-step photo instructions are below the recipe.
Easy Loaded Twice Baked Potatoes – Step-by-Step Instructions
Easy Loaded Twice Baked Potatoes – Ingredients
Wash potatoes well. Poke them with a fork and either throw them in a 350 degree F oven until they’re easy to pierce with a knife (about 45 minutes, depending on size of potatoes), or in a microwave for 10-15 minutes. This recipe works for 6 medium-sized potatoes, but you could also use 4 large or 8 small. Around 3 lbs of potatoes in all.
Once they’re cooked and easy to pierce, let them cool slightly so that you can handle them. Slice them in half and scoop out the potato flesh, leaving a thick enough layer on the potato skins to maintain their shape.
Add 1/2 cup milk and 1/2 cup plain yogurt to the potatoes. Use a hand mixer to mix them until they’re nice and creamy. This usually works best when they’re still warm.
Time for add-ins! Add about 1/3 package cooked and crumbled bacon, 1 chopped green onion or a small bunch of chives, 1/2 cup of chopped fresh parsley (or 1/4 – 1/2 cup of dried parsley), 1 cup of shredded cheese (I used cheddar, but whatever you have on hand is fine), 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1 tablespoon of seasoning salt and 1/4 teaspoon of pepper. This is a flexible recipe, so you can work with what you have on hand, but make sure you test the filling to make sure it tastes good! You could easily make these vegetarian by leaving out the bacon (although I might add some smoked paprika for that delicious smoky flavour). Stir well to combine.
Fill potato bowls with the delicious mixture you’ve just made. Top with a little extra shredded cheese if you wish (I do wish).
At this point you can either bake the potatoes for about 30 minutes on 350 degrees F (or until heated through), or you can cover them and refrigerate until you’re ready to bake. This is a great recipe to make ahead of time.
If you refrigerate them in a glass dish just make sure you bring it up to room temperature before putting it in a preheated oven.