These loaded twice-baked potatoes are a delicious twist on the classic recipe, featuring a creamy filling and savory toppings.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy potato skin.
Wash the potatoes thoroughly and pierce them with a fork.
Piercing the potatoes allows steam to escape, preventing them from bursting.
Microwave the potatoes on high for about 10 minutes, turning halfway through, until tender.
Microwaving saves time compared to baking in the oven.
Let the potatoes cool slightly, then slice off the top third of each potato.
Use a sharp knife to make clean cuts.
Scoop out the potato flesh into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato skins.
Mash the potato flesh with butter, sour cream, milk, salt, and pepper until smooth.
Adjust the seasoning to taste for a perfect balance.
Stir in half of the cheddar cheese and green onions into the potato mixture.
Mixing in the cheese while the potatoes are warm helps it melt evenly.
Spoon the mixture back into the potato shells, mounding slightly.
Overfill slightly for an appealing presentation.
Place the filled potatoes on a baking sheet and top with remaining cheese and crumbled bacon.
Adding the toppings just before baking keeps them crisp.
Bake in the oven for 15 minutes, until the cheese is melted and bubbly.
Keep an eye on the potatoes to prevent over-browning.
Garnish with additional green onions and serve warm.
Serving immediately ensures the best texture and flavor.
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