Loaded Twice, Oh So Nice, Baked Potatoes

There’s something about Twice Baked Potatoes that makes them impossible to resist. Maybe it’s the gooey cheese, the crispy bacon, or the fact that they’re basically mashed potatoes stuffed back into their own little potato jackets. Whatever the reason, when Ingles Markets asked us to feature this recipe using some of their favorite brands, our team at Downes Media knew we were in for a delicious shoot.

Our food stylist, Michael McMurtrey, got to work baking up some hearty russet potatoes until they were tender and ready to scoop. He whipped the insides together with Laura Lynn sour cream, Laura Lynn half & half, and a generous helping of Borden shredded cheese. Then came the fun part—spooning that creamy, cheesy goodness back into the shells and topping them with even more cheese. (Because let’s be honest, there’s no such thing as too much cheese.)

While Michael worked his potato magic, Keira Peterson was behind the camera capturing every detail—the golden melted cheese, the little crumbles of Smithfield bacon, and the bright pop of chives on top. She made sure every shot looked like the potatoes were practically calling your name from the plate.

What I love about partnering with Ingles Markets is how easy they make it to create recipes like this. You can walk in and find everything you need—from fresh baking potatoes to their budget-friendly Laura Lynn products—all in one stop. Ingles keeps things local, fresh, and accessible, which makes cooking at home feel less like a chore and more like a treat.

So whether you’re serving these Twice Baked Potatoes as a side dish with steak or letting them steal the show at dinner, you’ll have a plate that disappears fast. Just be warned: if you put out a platter of these at a family gathering, you might want to grab one quick… because they won’t last long.

🥔 Twice Baked Potatoes Recipe

Cheesy, creamy, and loaded with flavor—these Twice Baked Potatoes are the ultimate comfort food side dish. Perfect for family dinners, potlucks, or anytime you’re craving something hearty.

Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 35 minutes Servings: 6

Ingredients

• 6 large baking potatoes

• 2 cups Borden Shredded Cheese (plus more for topping)

• 1 cup Laura Lynn Sour Cream

• ½ cup Laura Lynn Half & Half

• 6 slices Smithfield Bacon, cooked and crumbled

• 3 tablespoons chopped fresh chives

• Salt and black pepper, to taste
  

Instructions

1. Preheat oven to 400°F. Scrub potatoes clean and bake for 50–60 minutes, or until tender when pierced with a fork.

2. Allow potatoes to cool slightly, then cut each in half lengthwise. Scoop out about two-thirds of the potato flesh into a large mixing bowl, leaving enough inside to support the shell.

3. Mash the scooped-out potato with sour cream, half & half, and shredded cheese. Season with salt and black pepper to taste.

4. Spoon the mixture back into the potato shells, mounding slightly on top.

5. Sprinkle with more shredded cheese and return to the oven. Bake for 15 minutes, or until cheese is melted and bubbly.

6. Remove from oven and top with crumbled Smithfield bacon and freshly chopped chives. Serve hot.
   

Serving Tip

Pair these potatoes with grilled steak, roasted chicken, or simply serve them as the star of the meal with a side salad.