Loaded Twice Baked Potatoes make for the perfect side dish to any steak, pork, or chicken dish. Baked potatoes that are cut in half, insides scooped out and mixed with delicious toppings like butter, sour cream, cheese, and bacon all made in under an hour.
Rinse baking potatoes under cold water. Then poke with the tines of a fork 3-4 times. Wrap in paper towels and microwave for 8-10 minutes or until cooked and soft.
While the potatoes cook, gather the filling. Place softened butter, sour cream, chives, 4 bacon slices diced, ⅓ cup of the shredded cheddar cheese, salt and black pepper in a bowl. Set to the side.
Once the potatoes are done carefully cut them in half, lengthwise. Then, using a teaspoon, carefully scoop out the inside of the potatoes leaving just a small layer of potato around the flesh. Place the inside of the potatoes in the bowl with the filling.
Once all the potatoes have been scooped and placed in the bowl. Carefully, mix the bowl until fully incorporated.
Preheat the oven to 350 degree's Fahrenheit.
Next, fill each potato with the filling. Then top with the remaining bacon and cheddar cheese.
If baking immediately bake at 350 degrees for 15-20 minutes or until warm and cheese is melted. (See notes for freezing instructions) Once the potatoes are done cooking, serve immediately.
Potato Cooking Methods - If you don't like to use a microwave you can also cook the potatoes by baking in the oven at 350 degrees Fahrenheit for 45 minutes. Or in the Instant Pot or slow cooker.
Freezer Directions - If you would like to freeze the twice baked potatoes. Follow the instructions until you need to bake them. Instead, you can wrap each individual potato in aluminum foil and place in a freezer safe bag. Or place the twice baked potatoes un-wrapped in a freezer safe container. Remember, to label and date the contents of the recipe that you are freezing. You can freeze for up to 3 months. To reheat, simply thaw in the refrigerator 24 hours prior to cooking. Heat per last step.