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 14 votes
Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 8 servings
Calories: 287kcal
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

Serving: 8g | Calories: 287kcal | Carbohydrates: 21g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 361mg | Potassium: 518mg | Fiber: 1g | Sugar: 2g | Vitamin A: 463IU | Vitamin C: 7mg | Calcium: 139mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Made them for dinner tonight to go with grilled beef tenderloin.  The twiced bakes potatoes were a hit with the family.  

  2. I have tried so many recipes and this was the best! My husband was eating it and then looked at me and said, “you need to save that recipe!” Trust me… that’s a huge compliment. I didn’t have any milk, so I used almond milk and it was still excellent. 

  3. 5 stars
    Love this! Doubled the recipe, and made them as an appetizer for a dinner party the other night. They were a huge hit!

  4. 5 stars
    These were so good! We had them with a pot roast and green beans. Took the whole meat and potatoes thing to the next level. The whole family loved them!

    1. I would get them ready to bake the 2nd time & stick in the fridge. Then, I would continue to bake as directed when ready.

    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.