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 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!
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.
Serve them up with roasted chicken, pork tenderloin or turkey. They go great with just about anything!
For more potato recipes, check out:
- Instant Pot Baked Potatoes
- Cheesy Broccoli Stuffed Potatoes
- Twice Baked Sweet Potatoes
- Loaded Potato Soup
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 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.
hey girl these look so good! Yummy!
Thanks Shawnna!!
Made them for dinner tonight to go with grilled beef tenderloin. The twiced bakes potatoes were a hit with the family.
This recipe is fabulous; these twice baked potatoes are the best I have ever eaten!
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.
Love this! Doubled the recipe, and made them as an appetizer for a dinner party the other night. They were a huge hit!
Do you add back the potato you removed from skins to the sour cream mix?
Yes, you add everything to the potatoes in step 5 🙂 Hope you like these!
This is such a favorite at our house, so good!
Oh my goodness, twice baked potatoes are my FAV. Can’t wait to try your recipe!
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!
these are seriously good
I want to make ahead of time. How long do I bake them to reheat.
I would get them ready to bake the 2nd time & stick in the fridge. Then, I would continue to bake as directed when ready.
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!