🥔 Twice Loaded Baked Potatoes

Here’s a Twice Loaded Baked Potatoes recipe that’s ultra cheesy, creamy, and packed with flavor—perfect for camping or a hearty side at home! 🥔🧀🥓

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Serves: 6
Prep Time: 20 min
Cook Time: 1 hour 20 min

Ingredients:

• 6 large russet potatoes
  
• 4 tbsp olive oil or butter (for crisp skins)
  
• Salt & pepper to taste
  
• 1 cup sour cream
  
• 1/2 cup milk or heavy cream
  
• 1/2 cup butter (melted)
  
• 1 1/2 cups shredded cheddar cheese (divided)
  
• 1/2 cup cooked bacon bits
  
• 2 green onions, chopped
  
• Optional: garlic powder, chives, jalapeños for heat
  

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Instructions:

1. Bake the Potatoes (First Time):
   Preheat oven to 400°F (or wrap in foil and place in campfire coals).
   Scrub potatoes clean, pierce with a fork, rub with olive oil, and sprinkle with salt.
   Bake for 50–60 minutes, until tender. Let cool slightly.
   
2. Scoop & Mix:
   Cut each potato in half lengthwise. Scoop out the insides, leaving a thin shell.
   In a bowl, mash the scooped potato with sour cream, butter, milk, salt, pepper, and 1 cup of cheese until creamy.
   Mix in bacon and green onions.
   
3. Stuff & Top (Second Load):
   Spoon the mixture back into the potato shells.
   Top with remaining cheese and extra bacon if desired.
   
4. Bake Again:
   Bake at 375°F for 15–20 minutes, or until cheese is bubbly and tops are golden.
   

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🔥 Tips:

• Camping Tip: Wrap filled potatoes in foil and heat over the fire or on a grill.
  
• Try adding chopped broccoli, pulled pork, or chili for a twist!

Try this recipe the next time you stay at Knoxville Campground!