Loaded Twice Baked Whipped Potatoes
These loaded twice baked whipped potatoes are just as delicious as the classic twice baked potato but made easier to feed a crowd!
Servings: 8 servings
Ingredients
- 2 pounds Yukon gold potatoes, scrubbed clean and dried
- 1 tablespoon extra virgin olive oil
- 6 slices bacon
- 4 tablespoons butter, substitute ghee or other oil of choice for dairy-free
- 1/3 cup sour cream, use full-fat coconut milk for dairy-free
- 1 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheddar cheese, omit for dairy-free
Instructions
- Preheat the oven to 375 F.
- Coat the potatoes with the olive oil and place on a rimmed baking sheet. Place in the oven to bake for 1 hour, until they are easily pierced with a fork.
- While the potatoes are baking, cook your bacon on the stovetop and crumble once cooled.
- Remove the potatoes from the oven and set aside to cool. Once potatoes are cool to touch, remove the peels. Add the potatoes to a large bowl, or the bowl of your stand mixer.
- Add the butter, sour cream, salt, and pepper to the potatoes, then whip them with an electric mixer or the paddle attachment of your stand mixer. Taste for seasoning and add additional salt and pepper as needed.
- Transfer the potatoes to a 10-inch cast iron skillet or an 8x8 baking dish. Top with the cheese and bacon and bake at 350 for 30 minutes, until the cheese is browned and bubbling.
Notes
- Feel free to add fresh herbs to this dish: chives, green onion, or thyme would all be delicious!
- For dairy-free: try adding 1/4 cup nutritional yeast to the potatoes if you want a cheesy flavor!
Nutrition
Calories: 299kcal | Carbohydrates: 21g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 547mg | Potassium: 536mg | Fiber: 3g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 22mg | Calcium: 126mg | Iron: 1mg