Loaded Twice Baked Potatoes with Bacon and Cheddar Cheese

Name: Loaded Twice Baked Potatoes
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Ingredients: 4 large russet potatoes; 1-2 Tablespoons olive oil; 1/4 cup unsalted butter; 1/2 cup sour cream light; 2.5 oz. bacon; 4 oz. shredded cheddar cheese; 1/2 cup green onions (- diced); 1 teaspoon garlic powder; 1/2 teaspoon seasoned salt; kosher salt and freshly ground black pepper (- to taste); 1/2 cup half and half (- or more or less depending on consistency)

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Loaded Twice Baked Potatoes are a savory dish featuring baked potato shells filled with a creamy mixture of mashed potatoes, cheddar cheese, sour cream, and bacon, then baked again until golden and bubbly. Topped with green onions and additional cheese and bacon, these potatoes offer a deliciously indulgent side dish or appetizer.

Twice Baked Potatoes

We grew up in the Midwest, and so we ate our share of meat and potatoes. Feeding a family of eight was no small feat, but Mom made it look easy.

Now that we are empty nesters, we tend to go for roasted potatoes and veggies. However, special occasions call for special potatoes. That’s why I whipped up this dish for all of you. Because you’re special.

Why This Recipe Works:

EASY TO PREP AHEAD – You can easily prep this dish a day or two ahead of time. Cover and refrigerate and then bake uncovered as instructed. It’s always nice to have a potato dish all ready to go for the holidays!
DELICIOUS FLAVOR – You’ll love the cheesy flavor of stuffed potatoes. The bacon adds incredible flavor as well!
GREAT FOR SPECIAL OCCASIONS – We tend to make twice baked potatoes for holidays or other special occasions. They are on the indulgent side but worth it. You’re guests will be impressed.
CUSTOMIZABLE – We love to change up the toppings, depending on who we’re serving. Try broccoli and cheese, ham and cheese, sautéed mushrooms, etc.

What You’ll Need:

Russet Potatoes – we used medium-large potatoes
Extra-Virgin Olive Oil
Unsalted Butter
Sour Cream – you can use light or full-fat
Bacon
Cheddar Cheese – freshly grated
Green Onions
Seasonings – garlic powder, seasoned salt, kosher salt, and freshly ground black pepper
Half and Half

The labeled ingredients for the twice baked potatoes.

How to make Twice Baked Potatoes:

Step 1
Prep potatoes. Preheat oven to 450 degrees. Rinse potatoes in cold water and wipe clean with paper towel. Use your hands to rub olive oil all over the potato skins. Then add kosher salt and freshly ground black pepper and rub seasonings into the oiled skins.

Step 2
Bake potatoes. Place a large sheet pan lined with parchment paper in the second rack in preheated oven. (This is to catch the drippings.) Add potatoes directly on the rack above the pan and bake for 30 minutes. Then use tongs to flip the potatoes and continue baking until fork tender – about 30-40 additional minutes, depending on the size of potatoes.

Some baked potatoes and some split in half.

Step 3
Prep bacon and cheese. Cook the bacon. We prefer to bake it in the oven. Use a box grater to freshly shred the cheddar cheese.

Step 4
Scoop out flesh. Let potatoes cool slightly. Slice each potato in half length-wise and scoop out the flesh, leaving about 1/4 inch intact around the edges. Place potato skins on a large sheet pan prepared with parchment paper.

The halved potatoes after scooping out the filling.

Step 5
Combine filling. In a medium mixing bowl, combine the potato flesh, butter, sour cream, half and half, cheddar cheese, bacon, green onions, and seasonings. (Make sure you reserve a little of the cheese, bacon and green onions for the tops.)

Step 6
Blend. Use a hand mixer to blend the filling mixture together until creamy.

A bowl of the filling before mixing together.

Step 7
Add filling to potato skins. Then divide the filling evenly into the potato skins, spreading evenly to all sides. Add the reserved cheese, bacon, and green onions on top of the potato filling.

Step 8
Bake. Bake prepared potatoes for 30 minutes, or until the potatoes are hot and bubbly. Add to a tray for serving.

NOTE: If you make these ahead of time, prep to step 7 and refrigerate (covered) until mealtime. If baking these after refrigeration, you may need to bake a few extra minutes.

A baking sheet with just baked loaded potatoes.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave potatoes until hot or in the oven at 350°F until warmed through.

Main Dishes to serve with Twice Baked Potatoes:

We love serving these potatoes with any grilled meat or fish. They make a pretty presentation too!

Overhead view of a platter of twice baked potatoes with bacon.

Other Potato Side Dishes:

Recipe FAQs:

How do I bake the perfect potato?

I prefer baking potatoes at a high temperature. Also, the key is rubbing olive oil, kosher salt, and pepper over the skins and baking them on the oven rack. Avoid aluminum foil as you want the skins to crisp while baking.

How can I customize twice baked potatoes?

You can add ingredients like cooked broccoli, chopped ham, caramelized onions, or different types of cheese to the mashed potato mixture.

Can I freeze twice baked potatoes?

Yes, freeze the stuffed potato halves on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen at 375°F for 30-35 minutes or until heated through.

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xoxo ~Sue