AmericanBaconButterCheeseChristmasDairyEasterEasyFourth of JulyHolidaysMother's DayPotatoesRecipesSidesThanksgiving

Loaded Twice Baked Potatoes

These Loaded Twice Baked Potatoes are a great side dish, especially for special occasions. They’re stuffed with bacon, cheese and topped with fresh chives.

Loaded Twice Baked Potatoes

Loaded with all the Goodies

Aren’t potatoes everyone’s favorite vegetable? They sure are in our house. The kids haven’t always loved all of our potato recipes, but these stuffed potatoes however, were a huge hit!

Perhaps it’s the fact that these are filled with sour cream, cheese, bacon and loads of flavor!We will definitely be making these in a few weeks, I hope you will too!

This is probably the fourth time I’ve made twice baked potatoes, and I think I’m finally happy with the recipe. They’re creamy, flavorful and loaded with all of the goodies. Best of all, you don’t need to use an entire stick of butter! Of course, if you want to, I won’t judge. If you want to serve these for a party you can make them ahead. Bake them, stuff them and pop them in the refrigerator. Pop them in the oven for 30 minutes and violà!

Loaded Baked Potatoes close up

How to Make Loaded Twice Baked Potatoes

PREP POTATOES. Wrap potatoes in foil OR rub with a little bit of vegetable oil, prick with a fork and place on a lined baking sheet. Place in the oven and bake for 1 hour or until tender.

Remove from the oven and allow to cool for 10 minutes. Reduce oven to 350 degrees.

CUT + SPOON OUT. Using a knife, cut each potato in half lengthwise. Spoon out the inside of the potatoes into a large mixing bowl, taking care not to break the skin. Leave a thin lining of potato for support. Return the potato skins to the baking sheet.

FILLING. In the large mixing bowl, add the butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, ⅔ cup cheddar cheese and 3 slices crumbled bacon. Mash and mix until combined, but still slightly chunky. Scoop filling into the shells, top each potato with remaining cheese.

BAKE. Place in the oven and bake for 20-25 minutes or until the cheese is melty. Remove from the oven and sprinkle with reserved bacon and the chives. Enjoy immediately.

Loaded Twice Baked Potatoes recipe close up images

Serve them up with roasted chicken, pork tenderloin or turkey. They go great with just about anything!

For more potato recipes, check out:

Loaded Twice Baked Potatoes | lifemadesimplebakes.com

Loaded Twice Baked Potatoes Recipe

These loaded twice baked potatoes are a great side dish, especially for special occasions. They're stuffed with bacon, cheese and topped with fresh chives.
5 from 15 votes
Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 287kcal
Author: Andrea
Print Recipe

Ingredients

  • 4 large russet potatoes - washed
  • 4 tbsp unsalted butter
  • 1/3 cup sour cream - light or regular
  • 1/3 cup whole milk
  • 1/2 tsp kosher sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1 cup cheddar cheese - divided
  • 6 slices bacon - cooked and crumbled, divided
  • 2 tbsp chives - chopped

Instructions

  • Preheat oven to 400 degrees.
  • Wrap potatoes in foil OR rub with a little bit of vegetable oil, prick with a fork and place on a lined baking sheet. Place in the oven and bake for 1 hour or until tender.
  • Remove from the oven and allow to cool for 10 minutes. Reduce oven to 350 degrees.
  • Using a knife, cut each potato in half lengthwise. Spoon out the inside of the potatoes into a large mixing bowl, taking care not to break the skin. Leave a thin lining of potato for support. Return the potato skins to the baking sheet.
  • In the large mixing bowl, add the butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, 2/3 cup cheddar cheese and 3 slices crumbled bacon. Mash and mix until combined, but still slightly chunky. Scoop filling into the shells, top each potato with remaining cheese.
  • Place in the oven and bake for 20-25 minutes or until the cheese is melty. Remove from the oven and sprinkle with reserved bacon and the chives. Enjoy immediately.

NOTES

-These reheat really well! You can definitely make them ahead, stuff them and then bake them (the second time) right before you want to serve them.
Nutrition Facts
Loaded Twice Baked Potatoes Recipe
Serving Size
 
8 serving
Amount per Serving
Calories
287
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
47
mg
16
%
Sodium
 
361
mg
16
%
Potassium
 
518
mg
15
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
Vitamin A
 
463
IU
9
%
Vitamin C
 
7
mg
8
%
Calcium
 
139
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

Like this Recipe?

Pin it now!

Pin It NowPin It Now
Perfect Rice Pilaf | lifemadesimplebakes.com
Andrea

About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

    1. I haven’t tried freezing them. I would freeze them without the stuffing. Let them cool completely first. If you plan on baking these straight from the freezer without defrosting first, use an inner layer of plastic wrap to prevent the foil from sticking to the frozen potato.