These loaded twice-baked potatoes are a delightful twist on a classic comfort food, featuring creamy, cheesy filling and crispy bacon.
Preheat your oven to 400°F.
Ensure the oven is fully preheated for even baking.
Place the potatoes on a baking sheet and bake for about 1 hour, or until tender. Let them cool for 20-30 minutes.
Pierce the potatoes with a fork before baking to allow steam to escape.
Cut the potatoes in half lengthwise and scoop out the pulp, leaving about a 1/4-inch thick shell. Place the pulp in a mixing bowl.
Be gentle when scooping to avoid tearing the potato shells.
Using an electric mixer, beat the potato pulp with cream cheese, sour cream, and butter until smooth.
Mix until the filling is creamy and lump-free for the best texture.
Stir in the bacon and cheddar cheese, and season with salt and pepper to taste.
Fold the ingredients gently to maintain a fluffy texture.
Fill the potato shells evenly with the mixture and sprinkle with Parmesan cheese.
Pack the filling slightly to ensure it stays in place during baking.
Bake the filled potatoes in a 350°F oven for 15-20 minutes, or until heated through.
For a golden top, broil for the last 2 minutes of baking.
Serve the potatoes warm and enjoy!
Garnish with chopped parsley or green onions for a fresh touch.
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