Loaded Twice Baked Potatoes

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Loaded Twice Baked Potatoes are a simple, comforting recipe that turns classic baked potatoes into a creamy, cheesy, and flavorful side dish everyone will love. Easy to make and packed with familiar ingredients, this recipe is perfect for family dinners or gatherings.

Several plates, each with two twice-baked potatoes topped with melted cheese, bacon, and scallions.

Twice Baked Potatoes are especially popular during cooler months and holiday meals when hearty, warm dishes are a hit. They fit right in on the dinner table alongside roasted meats and fresh veggies, making them a great choice for Thanksgiving, Christmas, or weekend family meals.

To enhance your Twice Baked Potatoes recipe, consider pairing it with the Perfect Roasted Turkey with Vegetables. This classic dish features a juicy, brined turkey roasted alongside a medley of vegetables, offering a hearty and flavorful main course that complements the creamy texture of Twice Baked Potatoes

The savory flavors of the roasted turkey and vegetables provide a delightful contrast to the rich, cheesy potatoes, making for a satisfying and well-rounded meal.

Close-up photo of twice-baked potato halves served on a plate, topped with melted cheese, bacon bits, and sliced scallions.

Ingredients

Potatoes are baked, scooped, and used as the base.
Sour cream makes the filling creamy with a slight tang.
Shredded cheddar cheese adds rich, cheesy flavor.
Cooked bacon brings salty, crispy texture.
Scallions give a mild onion taste and fresh crunch.
Salt and pepper season the filling simply and effectively.

See recipe card for quantities.

How to Make Twice Baked Potatoes

Four whole baked potatoes on a baking tray, uncut and with crispy skins.

Preheat your oven to 400°F (200°C). Wash and scrub the potatoes well. Dry them with a towel and poke each one a few times with a fork so steam can escape while baking.

Rub each potato with oil and sprinkle with salt. Place them directly on the oven rack or use a baking sheet. Bake for 45–60 minutes, or until soft when poked with a fork.

Take the potatoes out of the oven and let them cool for a few minutes until they’re safe to touch. Cut each potato in half lengthwise.

A baked potatoes sliced in half with the inside being scooped out using a spoon.

Gently scoop out the inside, leaving a thin layer to keep the potato skins firm.

Mashed potato mixture being prepared in a bowl with a masher.

In a bowl, mash the scooped-out potato with a fork or potato masher.

A bowl with mashed potato mixture surrounded with other ingredients.

A bowl of mashed potato mixture with ingredients being mixed.

Add sour cream, milk, butter, half of the crumbled bacon, half of the cheddar cheese, half of the scallions, plus salt and pepper. Mix everything until smooth and creamy.

Mashed potato mixture being spooned onto halved baked potatoes on a tray.

Spoon the filling back into the potato skins. Pile it up a little if needed.

Arranged potatoes on a baking tray, filled with mashed potato mixture and topped with cheese and bacon, ready for baking.

Sprinkle the top with the rest of the shredded cheddar cheese and crumbled bacon.

Arranged potatoes on a baking tray, filled with mashed potato mixture and topped with cheese and bacon.

Return the stuffed potatoes to the oven and bake for another 15–20 minutes, or until the cheese is melted and bubbly.

Two twice-baked potato halves served on a plate, topped with melted cheese, bacon bits, and sliced scallions.

Remove from the oven and add the remaining scallions on top. Let cool slightly, then serve and enjoy your homemade twice-baked potatoes!

Hint: Let the grill run for 4–5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush for cleaning the grill.

Substitutions & Variations

Gluten-Free: Use gluten-free buns instead of white bread buns to make this gluten-free.
Vegetarian: Replace the beef hamburger with a plant-based burger to make this vegetarian.
Deluxe: Add guacamole, crispy onions, or jalapeños for extra flavor.
Kid-Friendly: Add crushed potato chips (ketchup chips!) for a fun twist.

See this spicy version of this recipe on my website! (placeholder for in-content link)

💭Crucial Success Tips

Don't overcook the potatoes! Bake them until they're soft but not mushy. When scooping out the insides, leave a thin layer to keep the skins sturdy for stuffing. Feel free to customize the filling with your favorite ingredients like sautéed mushrooms or steamed broccoli.

FAQ

Can I use other types of cheese?

Yes, feel free to use other cheeses like mozzarella or Monterey Jack for different flavors.

Are these suitable for freezing?

Yes, you can freeze the prepared twice-baked potatoes before the final bake. Wrap them tightly and freeze. When ready to eat, bake from frozen at 350°F (175°C) for about 30 minutes, or until heated through.

What kind of potatoes work best?

Russet potatoes are ideal because their skins hold up well and their insides get fluffy when baked.

📖 Recipe

8 servings

Twice Baked Potatoes

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Twice Baked Potatoes feature crispy potato skins filled with a creamy mix of sour cream, butter, cheddar cheese, and bacon. Baked twice for a perfectly tender inside and bubbly cheesy top, they’re an easy, crowd-pleasing side dish packed with flavor.

Ingredients

4 large baking potatoes
½ cup sour cream
¼ cup milk
4 strips of bacon, cooked and crumbled
2 tablespoons oil (such as olive oil or vegetable oil)
2 tablespoons unsalted butter
1 cup shredded cheddar cheese
2 scallions, finely sliced
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Wash and scrub the potatoes well. Dry them with a towel and poke each one a few times with a fork so steam can escape while baking.
Rub each potato with oil and sprinkle with salt. Place them directly on the oven rack or use a baking sheet. Bake for 45–60 minutes, or until soft when poked with a fork.
Take the potatoes out of the oven and let them cool for a few minutes until they’re safe to touch. Cut each potato in half lengthwise.
Gently scoop out the inside, leaving a thin layer to keep the potato skins firm.
In a bowl, mash the scooped-out potato with a fork or potato masher.
Add sour cream, milk, butter, half of the crumbled bacon, half of the cheddar cheese, half of the scallions, plus salt and pepper. Mix everything until smooth and creamy.
Spoon the filling back into the potato skins. Pile it up a little if needed.
Sprinkle the top with the rest of the shredded cheddar cheese and crumbled bacon.
Return the stuffed potatoes to the oven and bake for another 15–20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and add the remaining scallions on top.
Let cool slightly, then serve and enjoy your homemade twice-baked potatoes!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 319Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 256mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 10g