Home » Blog » Side Dishes » Loaded Twice-Baked Potatoes
| | | |

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. They feel decadent, and you can prepare them ahead of time. They can easily be doubled or halved. 

Loaded twice baked potatoes on a sheet pan.

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. 

loaded twice baked potatoes on a sheet pan

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!

More potato recipes

Print

Loaded Twice-Baked Potatoes

loaded twice baked potatoes on a sheet pan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Filled with bacon, cheese, sour cream, butter, and green onions and baked to gooey, crispy perfection. 

  • Author: Mandi
  • 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

Scale

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

  1. Thoroughly wash and dry potatoes. 
  2. 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.
  3. Remove from the oven and allow potatoes to cool to room temperature.
  4. 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. 
  5. Place potato shells back on the sheet pan.
  6. Add melted butter, bacon crumbles, shredded cheddar, sour cream, green onions, and kosher salt to the bowl of potato filling.  
  7. Mix and mash the filling together until well combined.  
  8. Scoop the filling evenly into each shell with a spoon. 
  9. Bake at 400°F for 30 minutes. 
  10. 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

Did you make this recipe?

Tag @mandiofthemountains on Instagram – I can’t wait to see what you’ve made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star