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Fully Loaded Twice-Baked Potatoes

Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 American High-Protein 💪Gluten-FreeComfort-Food

Fully Loaded Twice-Baked Potatoes feature fluffy mashed potato tucked back into crisp skins, packed with smoky bacon, tender broccoli, and sweet red bell pepper, all blanketed in melty Cheddar. A dollop of tangy sour cream and fresh green onions brighten each bite. Serve as a hearty dinner main or a crowd-pleasing side at weekend gatherings.

  • Prep20 mins
  • Cook1 hr 10 mins
  • Serves12
  • DifficultyMedium
Fully Loaded Twice-Baked Potatoes
  1. 1

    Gather the ingredients.

  2. 2

    Preheat the oven to 400 degrees F (200 degrees C).

  3. 3

    Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

  4. 4

    Meanwhile, dice the bacon.

  5. 5

    Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes.

  6. 6

    Remove the bacon and set it aside, leaving the bacon fat in the pan.

  7. 7

    Return the saute pan with the reserved bacon fat to the heat.

  8. 8

    Cook the broccoli and red pepper for 2 minutes.

  9. 9

    Add water and cook until the water has evaporated.

  10. 10

    Remove from the heat and set aside.

  11. 11

    When the potatoes are done, remove them and let them cool until they are easy to handle.

  12. 12

    Cut the potatoes in half and scoop out some of the insides with a spoon, leaving about a 1/4-inch border on the skins.

  13. 13

    Mix the scooped-out potato with 1/2 of the bacon, the broccoli-red pepper mixture, sour cream, salt, pepper, and 1/2 of the Cheddar in a bowl.

  14. 14

    Divide the filling and spoon it back into the potato skins.

  15. 15

    Return the stuffed potatoes to the oven and bake until heated through, 10 to 12 minutes.

  16. 16

    Remove and top with the remaining bacon, Cheddar, and green onions.