These Loaded Twice Baked Potatoes are a perfect addition to any meal. Packed with creamy cheese, bacon, and chives, you are going to love these hearty potatoes.
These Loaded Twice Baked Potatoes are the ultimate comfort food side dish, combining creamy, cheesy goodness with hearty potato flavor. First, the potatoes are baked until tender, then the fluffy insides are scooped out and mixed with butter, sour cream, cheese, and seasonings before being spooned back into their crispy skins. They’re topped with even more cheese and baked again until golden and bubbly, then finished with classic garnishes of crispy bacon bits and fresh green onions.
For more potato recipes you have to try my Hasselback Potatoes, Smashed Potatoes, and Whipped Potatoes.
Table of Contents
Recipe Ingredients
Russet Potatoes – For loaded baked potatoes, russets are the best choice. Their high starch content yields a fluffy interior, and their thick skin crisps up well.
Butter – Butter and potatoes are a perfect pair, adding a richness that balances the fluffy texture of the baked potato flesh.
Cheddar – The classic combo of sour cream, chives, and melted cheddar makes the filling extra delicious and creamy.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Bacon – Use turkey bacon or diced pancetta in place of traditional bacon for a lighter or richer taste.
Sour Cream – For a lighter twist, swap sour cream with Greek yogurt, adding a creamy, slightly zesty flavor.
How to Make Loaded Twice Baked Potatoes
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Wrap potatoes in foil or rub with a 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 fork-tender.
Step 3: Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 350°F (175°C).
Step 4: 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.
Step 5: 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 of crumbled bacon. Mash and mix until combined but still slightly chunky. Scoop filling into the shells, and top each potato with the remaining cheese.
Step 6: Place in the oven and bake for 20–25 minutes, or until the cheese is melty. Remove from the oven and sprinkle with the reserved bacon and the chives. Enjoy immediately.
Expert Tips
Broil for a Golden Top – After the second bake, place the potatoes under the broiler for 2–3 minutes to achieve a golden, bubbly cheese topping.
Pre-Crisp the Potato Shells – After scooping out the flesh, return the empty skins to the oven for a few minutes to crisp up, providing a sturdier base for the filling.
FAQs
Serve them up with steak, roasted chicken, pork tenderloin, or turkey. These potatoes are a versatile side that goes great with just about anything!
Absolutely! Popular additions include green onions, fresh parsley, or a sprinkle of smoked paprika for extra flavor.
Storage Information
STORE any leftover Loaded Baked Potatoes in an airtight container in the fridge for up to 3 days. To FREEZE, wrap each stuffed potato half individually in plastic wrap and foil, then place in a freezer-safe bag; they can be frozen for up to 2 months.
To REHEAT, thaw frozen potatoes in the fridge overnight. Then, bake in a 350°F (180°C) oven for about 15–20 minutes, or until heated through, adding extra cheese if desired. Alternatively, microwave on high for 2–3 minutes, covered with a paper towel, until heated through.
Loaded Twice Baked Potatoes 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 tablespoons chives - chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap potatoes in foil or rub with a 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 fork-tender.
- Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 350°F (175°C).
- 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 of crumbled bacon. Mash and mix until combined but still slightly chunky. Scoop filling into the shells, and top each potato with the 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 the reserved bacon and the chives. Enjoy immediately.
l loved how rich and tasty these were, soft in the middle with a golden, melty topping.
Can you freeze these?
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.
We made these tonight and they were excellent. Thank you!
You are very welcome! Thank you for trying them. I am so glad you liked them!