Loaded Twice Baked Potatoes with Bacon, Cheddar and Scallions

This isn’t really a food processor recipe since it only uses the food processor for shredding the cheese. This is, however, a very delicious recipe that you ought to try, which is why I am posting it. These tasty concoctions are a mix between twice baked potatoes and loaded potato skins. They are a great side dish to steak for a special occasion meal, and they also happen to be gluten-free.


6 large baking potatoes

6 strips of bacon, preferably nitrate free

6 tablespoons of salted butter, cut into cubes and at room temperature

2/3 cup of sour cream, at room temperature

1/4 cup of whole milk, at room temperature

3 scallions, sliced

1 cup of shredded sharp cheddar cheese (use your food processor shredding disc)


Heat your oven to 400 degrees F. Make sure the potatoes are clean and very dry. Place them directly on your oven rack (do not use a baking pan.) Bake for 30 minutes, then remove carefully with oven mitts or gloves. Pierce each potato several times with a fork. Return the potatoes to the oven for an additional 30 minutes.

While the potatoes are cooking, chop the bacon and sautee it in a skillet over low flame until fully cooked. Remove half of the bacon and set aside for topping the potatoes. Leave the other half with the bacon drippings.

When the hour has passed, make sure the potatoes are soft before removing from the oven. Lower the oven temperature to 350 degrees F. Split each potato in half lengthwise. Use a spoon to carefully scoop out most of the potato, making sure you leave enough attached to the skins to leave a stable structure for filling.

Add the butter, sour cream and milk to the potatoes you have scooped out. Mash until smooth. Add the scallions, the half of the bacon with the drippings and 1/2 of the cheddar cheese. Stir gently to combine.

Fill the hollowed potato skins with the mashed potato mixture. Top the filled potatoes with the remaining cheddar cheese and bacon bits. Bake for 25 minutes. Let cool for 5 minutes before serving.

You can prepare these potatoes the day before and leave the final baking for right before serving. Just up the baking time to 35 minutes if the potatoes are cold.

1 comment to Loaded Twice Baked Potatoes with Bacon, Cheddar and Scallions

  • Dan Player

    It’s my job to dont usually post on many Blogs, still I just needs to say thank you maintain the amazing work. Ok unfortunately its time to get to school.