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When it comes to comfort food, few dishes can compete with the rich, savory allure of twice-baked potatoes. These culinary delights consist of fluffy, baked potatoes that are meticulously scooped, mixed with indulgent ingredients, and then baked once more to achieve a crispy exterior and a creamy interior. Cheesy Bliss Loaded Twice-Baked Potatoes take this classic dish to new heights, combining the hearty flavors of cheddar cheese, crispy bacon, and tangy sour cream. Whether you're preparing a weeknight dinner for the family or hosting a festive gathering, these loaded potatoes are sure to impress and satisfy.

Loaded Twice-Baked Potatoes

Dive into the world of comfort food with Cheesy Bliss Loaded Twice-Baked Potatoes! These delightful, cheesy treats combine fluffy russet potatoes, sharp cheddar cheese, crispy bacon, and tangy sour cream for an indulgent experience in every bite. Perfect for weeknight dinners or festive gatherings, you can customize them with your favorite toppings. Enjoy the crispy exterior and creamy filling while creating cherished memories in the kitchen. This recipe is sure to become a family favorite!
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Ingredients
  

4 large russet potatoes

1 cup shredded cheddar cheese, divided

½ cup sour cream

¼ cup milk

¼ cup unsalted butter, softened

2 green onions, finely chopped

6 strips of bacon, cooked until crispy and crumbled

Salt and pepper, to taste

Paprika, for garnish

Optional toppings: Fresh chives, sliced jalapeños, or extra cheese for an added touch

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it's hot and ready for the potatoes.

    Bake the Potatoes: Thoroughly scrub the russet potatoes under running water to remove any dirt, then dry them with a towel. Use a fork to prick each potato several times; this allows steam to escape during baking. Place the potatoes directly on the oven rack or on a baking sheet, and bake for approximately 45-60 minutes, or until they are fork-tender—meaning a fork easily pierces through the skin.

      Cool and Prepare Filling: After baking, carefully remove the potatoes from the oven and let them cool for about 10-15 minutes until they are easier to handle. Cut each potato in half lengthwise. Using a spoon, gently scoop out the potato flesh into a large mixing bowl, making sure to leave a thin layer of potato attached to the skin to maintain structure.

        Mix the Filling Ingredients: To the bowl containing the scooped-out potato flesh, add the sour cream, softened butter, milk, ½ cup of shredded cheddar cheese, chopped green onions, and half of the crumbled bacon. Season generously with salt and pepper. Mash these ingredients together until the mixture is creamy and well-blended.

          Stuff the Potatoes: If your oven is no longer on, reduce the temperature to 375°F (190°C). Carefully spoon the creamy potato filling back into the empty potato skins, pressing it down slightly to pack it in. Evenly distribute the remaining shredded cheddar cheese and the rest of the crumbled bacon on top of each stuffed potato.

            Bake Again: Arrange the stuffed potatoes on a baking sheet and return them to the preheated oven. Bake for an additional 15-20 minutes until the cheese is bubbly and golden brown, creating a deliciously crispy topping.

              Garnish and Serve: Once baked, remove the potatoes from the oven and sprinkle them lightly with paprika for a pop of color and flavor. Serve these cheesy beauties hot, garnishing with additional chopped green onions or any of the optional toppings like chives or jalapeños for a customized touch.

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