Loaded Twice Baked Potatoes Recipe

Wash and scrub potatoes, poke each one several times with a fork. Place in oven and bake at 400 degrees F for about 65 to 70 minutes, or until soft when squished.

Remove baked potatoes from the oven and reduce oven temperature to 350 degrees F. Slice potatoes in half lengthwise and scoop out the flesh into a large mixing bowl, leaving about ¼-inch of flesh so the potato maintains its shape. Place potato skins on a baking sheet.

Add butter to hot potato flesh in mixing bowl and mash potatoes with a potato masher until no longer chunky. Add in cream, sour cream, salt, and pepper. Beat potato mixture with an electric mixer for about 2 to 3 minutes until potatoes are smooth and fluffy. For thinner potatoes, just add a little bit of milk a few tablespoons at a time to reach desired consistency.

Fill potato skins with mashed potatoes and smooth out tops with a spoon. Sprinkle filled potatoes with cheddar cheese and about ⅛ teaspoon of season salt (more or less to your taste) and fresh ground pepper to taste.

Bake filled potatoes for about 15 to 20 minutes, depending on desired gooeyness or crispness of the cheese.

Remove from oven, sprinkle potatoes with crumbled bacon and chopped green onions, and drizzle with ranch dressing. Serve immediately.

Combine all ingredients in a mixing bowl, mix well. Cover and let rest in refrigerator 1 hour.