Loaded Twice Baked Potatoes are jam packed with all the classic baked potato toppings. A creamy potato filling baked in potato skins and topped with cheese. These are a fan favorite!
Loaded Twice Baked Potatoes Recipe
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Who doesn’t love a piping hot baked potato topped with sour cream, bacon, cheddar cheese and green onions?! One of the iconic potato side dishes is always a fan favorite. Now image taking a classic baked potato to a whole new level… in comes twice baked potatoes!
Everyone needs a potato side dish recipe on hand for easy weeknight meals, family get togethers, and holiday entertaining. These twice baked potatoes are perfect for all occasions and a fun twist for a Thanksgiving or Christmas potato side dish!
What are Loaded Twice Baked Potatoes?
Loaded twice baked potatoes are just as they sound, potatoes that are twice baked and loaded with fun ingredients. First the potatoes are baked just like you would a regular baked potato. Then the magic happens… the potatoes are sliced in half and the centers are scooped out.
The centers are mashed with all the classic baked potato toppings – sour cream, bacon, cheese, green onions, and more. The mashed potatoes are then scooped back into the potatoes skins, topped with cheese and baked again! The result is an oh so creamy potato filling with a melty cheese topping in a tender potato skin. These are a fan favorite at every meal!
What to Serve with Loaded Twice Baked Potatoes
- Pull Apart Meatball Sliders
- Bruschetta Chicken
- Stuffed Peppers
- Chipotle Copycat Pollo Asado
- Swedish Meatballs
- Honey Garlic Pork Tenderloin
What is in Loaded Twice Baked Potatoes?
- Potatoes – russet potatoes are the best potato for baking. They have a high starch content which gives them a nice creamy texture when mashed. The skins on russets are also sturdier than other potatoes. You can use any potato you have on hand, or your favorite potato and they will be just as delicious, just be careful when scooping and stuffing the filling so you don’t break the potato skins.
- Bacon – everything is better with bacon! This is my favorite baked potato topping. We recommend cooking bacon fresh for this recipe but you can also you bacon bits in a pinch. For added flavor and variation you can use different flavored bacon for example, applewood smoke, hickory smoked or even a maple bacon!
- Cheddar Cheese – there is something so special about the combo of a baked potato with bacon, sour cream and cheddar cheese! You can use a combination of different flavors of cheese and if you want to add some spice to the recipe you can use a spicy Havarti, jalapeno Monterrey Jack or even pimento cheese. For an extra creamy texture you can add a bit of spreadable cream cheese!
- Sour Cream – for me, every baked potato needs sour cream. The tangy flavor pairs so perfect with the potato. The sour cream is mixed into the filling, giving it a creamy and tangy flavour!
- Butter – melted butter adds a great flavor and keeps the potato filling moist and creamy.
- Milk – a little bit of milk is mixed into the potato filling to keep it moist.
- Green Onion (or Chives) – adds a great pop of color and fresh onion flavor to the filling. Another classic baked potato topping! You can use green onions or chives, whichever you prefer. You can also omit them if you don’t like onions.
How to Make Loaded Twice Baked Potatoes
Full Printable Recipe at Bottom of Page
1 Preheat the oven to 400°F. Scrub the 6 medium Russet potatoes clean and dry well. With a fork, poke each potato in several places so that when the potatoes are cooking they don’t explode. Rub the potatoes all over the 1 tbsp olive oil. Sprinkle 1 tsp salt and 1 tsp pepper over all of the potatoes.
2 Place on a foil or parchment paper lined baking sheet. Bake for 1 hour, or until the potatoes are cooked through. You can test them by piercing the outside with a fork to see if they are tender inside.
Slice each potato in half lengthwise. Scoop out the potato inside of the potatoes into a large bowl leaving a 1/4″ border.
3 To the bowl of the scooped out potatoes, add the 1/3 cup sour cream, 2 tsp garlic powder, 1/2 tsp paprika, 1 tsp salt and ½ tsp pepper, mashing to combine. Add in the melted 3 tbsp butter and 1/3 cup milk. Continue mashing with a potato masher or fork until smooth.
4 Stir in the 6 green onions, cooked 6 strips bacon, and 3/4 cups cheddar cheese. Season to taste as needed with salt and pepper.
5 Fill each skin with the mashed potato mixture and top with the remaining 3/4 cups cheddar cheese.
6 Bake at 350°F for 10-15 minutes until heated through and cheese has melted. Serve and enjoy!
Tips for the Best Loaded Twice Baked Potatoes
- Potatoes – russets are the best potato for making baked potatoes or twice baked potatoes. They have the perfect shape and a high starch content which gives the filling the creamiest texture compared to other potatoes. The skins are also more sturdy than red potatoes, yellow potatoes or Yukon gold. Which means when you scoop out the center’s and stuff the potatoes, the skins are going to hold up well and not crumble on you.
- Flavor Variations – the best part about twice baked potatoes is that the flavor combinations are endless. You can use any shredded cheese you like or have on hand. For example, mozzarella, smoked Gouda, Monterrey Jack, jalapeno Havarti for added spice, or pimento cheese. You can even add in cream cheese or a flavored spreadable cream cheese such as herb and garlic for added flavor and an extra creamy texture!
- Baking Time – if you are short on time and don’t have 1 hour to bake the potatoes, you can prepare them in an Instant Pot (or electric pressure cooker) or even in the microwave.
FAQs Loaded Twice Baked Potatoes
Microwave: place the potatoes on a microwave safe dish, reheat for about 2-3 minutes or until warmed through.
Air Fryer: place the potatoes in the air fryer basket. Reheat on 350°F for 9 – 12 minutes, or until warmed through.
Oven: Place potatoes on a baking sheet in a preheated oven at 350°F for 15 – 20 minutes.
Bake from frozen: Preheat oven to 350°F. Place the potatoes on a baking sheet and bake for 30-35 minutes or until heated through.
Twice Baked Potatoes should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap or foil. Properly stored Twice Bake Potatoes will keep in the refrigerator for about five days.
You can roast, mash, and stuff your potatoes up to three days in advance and refrigerate them in an airtight container for up to five days. When you are ready to serve them, transfer the potatoes to a baking sheet and bake in a preheated oven at 350°F for 15 – 20 minutes.
Yes, transfer the cooled potatoes to an air tight container or freezer safe Ziploc bag. Freeze for up to 3 months. You can also individually wrap the potatoes with plastic wrap or foil and freeze.
Omit bacon or use a plant-based alternative.
Yes! It’s a perfect gluten free side for your family or for entertaining (be sure to check that your bacon is gluten free). If you decide to add different toppings, you will want to check to see if they are gluten free.
Replace the milk, sour cream and butter with dairy free alternatives.
More Potato Recipes
- Reuben Hasselback Potatoes
- Greek Roasted Potatoes
- Broccoli Cheddar Twice Baked Potatoes
- Greek Feta Potato Salad
- Loaded Baked Potato Soup
- Portuguese Potatoes with Spicy Onion Sauce
Loaded Twice Baked Potatoes
- 3/4 cups cheddar cheese, shredded
- Preheat the oven to 400°F. Scrub the 6 medium Russet potatoes clean and dry well. With a fork, poke each potato in several places so that when the potatoes are cooking they don't explode. Rub the potatoes all over the 1 tbsp olive oil. Sprinkle 1 tsp salt and 1 tsp pepper over all of the potatoes.
- Place on a foil or parchment paper lined baking sheet. Bake for 1 hour, or until the potatoes are cooked through. You can test them by piercing the outside with a fork to see if they are tender inside.
- Slice each potato in half lengthwise. Scoop out the potato inside of the potatoes into a large bowl leaving a 1/4" border.
- To the bowl of the scooped out potatoes, add the 1/3 cup sour cream, 2 tsp garlic powder, 1/2 tsp paprika, 1 tsp salt and ½ tsp pepper, mashing to combine. Add in the melted 3 tbsp butter and 1/3 cup milk. Continue mashing with a potato masher or fork until smooth.
- Stir in the 6 green onions, cooked 6 strips bacon, and 3/4 cups cheddar cheese. Season to taste as needed with salt and pepper.
- Fill each skin with the mashed potato mixture and top with the remaining 3/4 cups cheddar cheese.
- Bake at 350°F for 10-15 minutes until heated through and cheese has melted. Serve and enjoy!