These are the perfect loaded twice-baked potatoes with bacon, cheese, sour cream, and green onions. I love serving these for holidays or special occasions. They feel decadent, and you can prepare them ahead of time. They can easily be doubled or halved.
Tips for preparing twice-baked potatoes
You can use any bacon you like for these loaded twice-baked potatoes. I prefer my easy oven cooked bacon. It fits in great with this recipe. You can put it in the oven first and allow it to start cooking during the preheating time while you are prepping your other ingredients.
You need to scrub the potatoes thoroughly before baking. The crisp, salty skins on these are delicious and offer a nutritional boost with vitamins, minerals, and fiber!
It is important to poke holes in the potatoes before baking to allow steam to escape. It will give them a perfect texture and ensure they do not explode in the oven. Don’t bother wrapping them in aluminum foil. That will steam them.
After the first bake, the potatoes should cool to room temperature before stuffing. Be gentle when scooping out the insides. You want to keep the shell intact so you can refill it. You can prep the remaining ingredients for the filling while the potatoes cool.
How to make ahead and reheat the potatoes
You can bake and fill them ahead of time. Once you stuff them, store them in the fridge loosely covered for up to a day or freeze them, laying flat, for up to 3 months. Then, give them their final bake just before serving. If cooking from frozen, you need to increase the baking time.
It is best to reheat the leftover potatoes under the broiler. You can use the microwave in a pinch, but it will change the texture.
These loaded-twice baked potatoes will be a hit at your casual family supper or large gathering!