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Three loaded baked potatoes with veggies lined up on a dinner plate.

Loaded Twice-Baked Potatoes with Veggies

Much-loved Loaded Twice Baked Potatoes are filled with cheese and bacon plus an amazing flavor boost from the additions of zucchini, carrots and onions.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer, Side Dish
Cuisine American
Servings 20

Ingredients
  

  • 10 medium-sized Russet potatoes
  • 1/2 cup Milk
  • 1/3 cup Sour cream
  • 1/4 cup Butter melted
  • 1 teaspoon Salt
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Pepper
  • 1 Zucchini (finely diced or shredded)
  • 2 Carrots (peeled and finely diced or shredded)
  • 4 Green onions (sliced)
  • 1 pound Bacon (cooked and crumbled)
  • 1 cup Shredded cheddar cheese

Instructions
 

  • Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375 degrees for about an hour, until soft to the touch. Cool until easy to handle.
  • Cut potatoes in half lengthwise and scoop out the potato to with 1/4 inch of the skin, being careful to leave the skin intact. Place the scooped out potatoes in a large bowl and mash until smooth.
  • Stir milk, butter and sour cream into the potatoes until creamy. Add remaining ingredients and stir until completely combined. Spoon the filling into the potato shells.
  • Bake at 350 degrees for 15-20 minutes, until lightly browned and crisped on top. If you want the top to be extra crispy and browned, place under a broiler for about 3 to 5 minutes.

Notes

  • If you do not want to make extras for the freezer, you can easily cut this recipe in half.
  • To freeze the extra potatoes, cool completely after baking and then flash freeze on a cookie sheet. Once frozen, place in a freezer bag and return to the freezer. To reheat from frozen, bake at 350 degrees for 20 minutes or microwave for 3 to 5 minutes.
Keyword Loaded Twice-Baked Potates