Twice-Baked Loaded Potatoes

Name: Twice-Baked Loaded Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 large russet potatoes; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup butter, softened; 1/2 cup cooked bacon, crumbled; 3 green onions, chopped; Salt and pepper to taste

Highlighted under: Classic Comfort Recipe Ideas

I absolutely love making Twice-Baked Loaded Potatoes for a comforting and satisfying meal. There's something incredibly satisfying about digging into a crispy potato skin filled with fluffy, cheesy goodness. Each bite brings together the richness of cheese, the savoriness of bacon, and the freshness of green onions, making it a perfect side dish or a main course. It’s so versatile and easy to customize, and every time I make it, my family can't get enough of these delicious potato delights.

Created by

Emily

Last updated on 2026-02-07T22:26:45.827Z

When I first tried Twice-Baked Loaded Potatoes, I was astounded by the combination of flavors and textures in each serving. I discovered that baking the potatoes twice not only enhances their crispiness but also allows the filling to soak into the tender flesh. By adding my favorite toppings like sour cream and cheddar cheese, I've turned a simple potato into an indulgent dish everyone raves about.

My secret to perfectly fluffy insides is to bake the potatoes until they are fork-tender before scooping out the flesh. I then mix the potato with cream, cheese, and crispy bacon before spooning it back into the skins. If you're looking to impress at your next gathering, these loaded potatoes are guaranteed to be a hit!

Why You'll Love These Potatoes
Loaded with cheese and bacon for an indulgent experience
Crispy skin paired with a creamy, flavorful filling
Easily customizable with your favorite toppings

The Art of Baking Potatoes

Baking your russet potatoes to perfection is crucial for making well-textured Twice-Baked Loaded Potatoes. Start by thoroughly washing and scrubbing the skins to remove any dirt. Poking holes with a fork allows steam to escape during baking, preventing the potatoes from bursting. Bake at 400°F for 45-50 minutes; you know they're done when a fork easily pierces the flesh. The outer skin should have a slightly crispy texture while the inside remains fluffy.

Once baked, it’s essential to allow the potatoes to cool slightly before handling. Hot potatoes can lead to burns or an uneven scoop. According to my experience, letting them rest for about 10 minutes strikes the perfect balance—you can still handle them while they remain warm enough to keep the filling soft. This resting also helps the skins maintain their structure for filling.

Creating the Perfect Filling

The filling is where the magic happens in Twice-Baked Loaded Potatoes. By mixing in cheddar cheese, sour cream, and butter, you create a creamy base that enhances flavor and moisture. I always recommend using a good quality sharp cheddar for its robust flavor that really shines through. If you're looking for a twist, consider swapping in pepper jack cheese for a spicy kick or cream cheese for extra richness.

While mixing the ingredients, aim for a smooth consistency but don’t over-mash, as it can make the filling gummy. The addition of crumbled bacon and chopped green onions not only contributes texture but also layers of savory flavor. I love the balance these elements bring, contrasting the creaminess with a bit of crunch from the bacon and freshness from the onions.

Ingredients

Gather these ingredients to whip up a batch of delicious Twice-Baked Loaded Potatoes:

Ingredients

4 large russet potatoes
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup butter, softened
1/2 cup cooked bacon, crumbled
3 green onions, chopped
Salt and pepper to taste

With everything ready, you're just a few steps away from a delicious meal!

Instructions

Follow these simple steps to prepare your Twice-Baked Loaded Potatoes:

Bake the Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes, then poke them with a fork a few times. Place them in the oven and bake for 45-50 minutes, or until tender.

Prepare the Filling

Once the potatoes are cooked, let them cool slightly. Slice them in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins.

Mix the Ingredients

To the potato flesh, add cheddar cheese, sour cream, butter, bacon, green onions, salt, and pepper. Mash everything together until smooth and well combined.

Fill the Skins

Spoon the potato mixture back into the potato skins, packing them lightly. Top with additional cheese and bacon if desired.

Second Bake

Return the filled potato skins to the oven for an additional 15-20 minutes, or until the tops are golden and bubbly.

Now indulge in your delicious Twice-Baked Loaded Potatoes!

Pro Tips

For an extra kick, try adding jalapeños or a sprinkle of paprika to the filling. You can also make them ahead of time and bake when ready to serve.

Make-Ahead Tips

To make prepping this dish easier, consider baking the potatoes a day in advance. Once baked, let them cool completely, then wrap them in aluminum foil or place them in an airtight container. They can be stored in the refrigerator for up to 48 hours. This way, when you’re ready to make your Twice-Baked Loaded Potatoes, the first steps are already done, saving you valuable time.

Another tip is to prepare the filling ahead of time as well. Mix the ingredients and store in the refrigerator. When you’re ready to bake, simply scoop the filling into the potato skins and proceed with the second bake as directed. This is particularly helpful for weeknight meals.

Storage and Reheating

If you have leftover Twice-Baked Loaded Potatoes, they can be stored in an airtight container for 3 to 4 days in the refrigerator. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Microwaving is also an option, but it may result in a softer skin that lacks the crispy texture you want. If using the microwave, heat in short intervals and check frequently.

For longer storage, you can freeze the unbaked stuffed potato skins. Wrap each filled potato tightly in plastic wrap, then place them in a freezer bag. They can be stored for up to 3 months. When you're ready to enjoy, bake straight from the freezer, adding a few extra minutes to the initial cooking time.

Questions About Recipes

→ Can I make these potatoes ahead of time?

Yes, you can prepare the fillings and fill the skins ahead of time. Just keep them covered in the refrigerator until you're ready to bake.

→ What other toppings can I add?

Feel free to get creative! Consider adding sautéed mushrooms, diced tomatoes, or even a drizzle of BBQ sauce.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I use different types of cheese?

Absolutely! Monterey Jack, mozzarella, or even pepper jack would work wonderfully in this recipe.