Loaded Twice-Baked Potatoes

loaded twice baked potatoes on a sheet pan

5 from 1 review

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



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


  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. 


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. 


Keywords: baked potatoes