Cheesy Stuffed Baked Potatoes (Loaded Twice-Baked Style)

🥔 Ingredients (Serves 4)

For the potatoes:

• 4 large russet potatoes

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

For the filling:

• 4 tbsp unsalted butter (softened)

• ½ cup sour cream (or Greek yogurt)

• ½ cup whole milk (warm)

• 1½ cups shredded mozzarella or cheddar cheese (plus extra for topping)

• ¼ cup grated Parmesan cheese

• 2 tbsp cream cheese (optional, for extra creaminess)

• 2 cloves garlic (minced)

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped chives (optional)

• Salt and pepper to taste

🔪 Step-by-Step Instructions

1️⃣ Bake the Potatoes

1. Preheat oven to 400°F (200°C).

2. Scrub potatoes clean and dry thoroughly.

3. Pierce each potato 4–5 times with a fork.

4. Rub with olive oil and sprinkle with salt and pepper.

5. Place directly on oven rack or on a lined baking tray.

6. Bake for 50–60 minutes, until fork-tender.

💡 Tip: The skin should feel crispy when gently squeezed.

2️⃣ Prepare the Filling

1. Let potatoes cool slightly (10–15 minutes).

2. Slice each potato lengthwise.

3. Carefully scoop out the inside into a bowl, leaving a thin layer attached to the skin to keep structure intact.

4. Add to the bowl:

   • Butter

   • Sour cream

   • Warm milk

   • Cream cheese (if using)

   • Garlic

   • 1 cup shredded cheese

   • Parmesan

   • Salt & pepper

5. Mash until smooth and creamy but still slightly fluffy.

3️⃣ Stuff and Bake Again

1. Spoon the mixture back into the potato skins, mounding slightly.

2. Top with remaining shredded cheese.

3. Return to oven at 375°F (190°C).

4. Bake for 15–20 minutes, until cheese is melted and golden.

5. For extra browning, broil 2–3 minutes at the end.

4️⃣ Garnish & Serve

• Sprinkle with chopped parsley and chives.

• Serve hot.

🔥 Optional Add-Ins (Highly Recommended)

• Crispy bacon bits

• Caramelized onions

• Cooked mushrooms

• Jalapeños

• Broccoli florets

• Shredded rotisserie chicken

🧈 Make It Extra Crispy

Before the second bake, brush the potato skins lightly with melted butter for deeper crispiness.

🥶 Make Ahead Instructions

• Prepare and stuff potatoes.

• Refrigerate up to 24 hours.

• Bake at 375°F for 25–30 minutes when ready to serve.