Loaded Twice-Baked Potatoes
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.

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.
Make Ahead and Reheating
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!
More potato recipes
PrintLoaded Twice-Baked Potatoes
Filled with bacon, cheese, sour cream, butter, and green onions and baked to gooey, crispy perfection.
- Prep Time: 15 minutes
- (plus cooling time):
- Cook Time: 1 hour, 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
For the baked potatoes:
- 6 large russet baking potatoes
- 1 Tablespoon canola oil
- 1 teaspoon kosher salt
For the filling:
- 1 stick unsalted butter, melted
- 8 slices bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 3 green onions, thinly sliced
- 1/2 teaspoon kosher salt
Instructions
- Thoroughly wash and dry potatoes.
- Poke a few holes in each potato, then rub with canola oil and sprinkle with salt. Place oiled and salted potatoes on a sheet pan and bake for about 1 hour; until easily pierced with a fork.
- Remove from the oven and allow potatoes to cool to room temperature.
- Once cooled, cut each potato in half, lengthwise, and carefully scoop potato flesh into a large mixing bowl. Take care not to tear the peeling, leaving the shell intact.
- Place potato shells back on the sheet pan.
- Add melted butter, bacon crumbles, shredded cheddar, sour cream, green onions, and kosher salt to the bowl of potato filling.
- Mix and mash the filling together until well combined.
- Scoop the filling evenly into each shell with a spoon.
- Bake at 400°F for 30 minutes.
- Remove from the oven and serve warm.
Notes
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.
Nutrition
- Serving Size: 1 potato half
- Calories: 349
- Sugar: 2.9 g
- Sodium: 433.1 mg
- Fat: 21.3 g
- Carbohydrates: 30.6 g
- Fiber: 4.5 g
- Protein: 9.9 g
- Cholesterol: 56 mg