Loaded twice baked potatoes with bacon and cheddar jack

I love potatoes in every shape, form, or fashion. I especially love how fluffy baked potatoes get and how absurdly cheesy you can make baked potatoes. Loaded twice baked potatoes are a favorite in our house, and they are a great side for tons of entrees (especially steaks or grilled chicken). These loaded twice baked potatoes are definitely filling enough to eat on their own with a salad on the side. You could even throw some leftover shredded chicken, brisket, or pork on top to take these over the top. If you’re in the mood for twice baked potatoes, be sure to check out my twice baked potato casserole, too!

I originally used Kraft’s Fresh Take mix to make these loaded twice baked potatoes. The filling was really good, and you basically had to add nothing else to the potatoes. Unfortunately, Kraft discontinued their Fresh Take line, so I updated this recipe with Kraft’s recommendations to replace it.

I have made these loaded twice baked potatoes with the breadcrumbs and without them. Honestly, you won’t miss them if you don’t want to include them. The ingredient I would absolutely add is the paprika. It adds a really nice, subtle smokiness to the potato filling. Kraft recommends using a quarter teaspoon of paprika. I personally add at least a full teaspoon. And it wouldn’t hurt to throw a teaspoon (or tablespoon) of garlic powder in there, too. If you don’t have cheddar jack on hand, feel free to swap it out with a nice sharp cheddar.