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Twice baked potatoes have a rich history rooted in American cuisine. Though the exact origins of the dish are somewhat murky, it is believed that the concept of baking potatoes twice dates back to the early 20th century. It was during this time that home cooks began to experiment with ways to enhance the flavor and texture of baked potatoes, pushing the boundaries of traditional recipes.

Premium Loaded Twice Baked Potatoes

Indulge in the rich flavors of Premium Loaded Twice Baked Potatoes, a comfort food classic you'll want at every gathering! This guide reveals how to make these gourmet potatoes, featuring creamy fillings and crispy skins. Impress your family and friends with easy step-by-step instructions, ingredient tips, and serving ideas. Click through to explore mouthwatering recipes and elevate your dinner experience today!
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Ingredients
  

4 large russet potatoes

1 cup sour cream

1/2 cup cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 cup cooked and crumbled bacon

1/4 cup chopped green onions (scallions)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash and scrub the russet potatoes thoroughly under cold water. Pat them dry with a towel.

      Poke several holes in each potato using a fork to allow steam to escape.

        Rub the potatoes with olive oil and season generously with salt and black pepper. Place them on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

          Once the potatoes are done, remove them from the oven and let them cool for about 15 minutes until you can handle them.

            Slice each potato in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving a small border to maintain the potato’s shape.

              In a mixing bowl, combine the scooped potato flesh, sour cream, cream cheese, half of the cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, and a pinch of salt and pepper. Mash or mix until all ingredients are thoroughly combined and creamy.

                Spoon the potato mixture back into the potato skins, piling it high for a loaded effect. Top each filled potato with the remaining cheddar cheese.

                  Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.

                    Remove from the oven and let cool slightly before garnishing with fresh parsley and extra green onions if desired.

                      Prep Time: 15 min | Total Time: 1 hr 30 min | Servings: 8 halves

                        - Presentation Tips: Serve the premium loaded twice baked potatoes on a large platter, topped with additional green onions and freshly chopped parsley for a pop of color. Add a dollop of sour cream on the side for added indulgence!