5 from 1 vote
Overhead shot of twice baked potatoes in a rectangular white casserole dish, showing the lower left corner and the white handle.
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Loaded Twice Baked Potatoes
Prep Time
30 mins
Cook Time
30 mins
Total Time
30 mins
 

Loaded Twice Baked Potatoes are the perfect side dish for special occasions. Say yes to all the cheese and bacon, and make them up a day or two in advance.

Course: Side Dish
Cuisine: American
Keyword: twice baked potatoes
Servings: 8 servings
Calories: 353 kcal
Author: Sue Ringsdorf
Ingredients
  • 4 large russet potatoes - or five medium
  • 1/4 cup unsalted butter
  • 1/3 cup sour cream light
  • 4 oz. cream cheese light - softened
  • 3/4 cup half and half - plus more if needed for consistency
  • 1 teaspoon onion salt
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 5 slices bacon, divided
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup green onions - diced
Instructions
  1. Preheat oven to 350 degrees.

  2. Wash potatoes and prick with a knife. Microwave 2-3 potatoes at a time, flipping about half way through, until fork tender. Set aside to cool.

  3. Meanwhile, dice up the bacon slices, and saut√© on medium high heat, or until  cooked through. Set aside on a paper towel to drain and cool.

  4. Slice potatoes in half lengthwise, and scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of flesh to maintain shape. Spray a large casserole dish with baking spray, and arrange potato skins.

  5. Add butter, sour cream, cream cheese, half and half, and seasonings to potato flesh. Mix with a hand mixer until creamy and well combined. You may need to add extra half and half, depending on how creamy you like your potatoes. Be careful to not add too much, however, as they will be runny.

  6. Add crumbled bacon, cheddar cheese, and green onions. Reserve a small bit of each to top potatoes. Mix well. 

  7. Spoon potato mixture back into the potato skins, dividing it evenly among the skins. Top with additional cheese, bacon bits, and green onions.

  8. Bake for 30 minutes on 350 degrees.

Recipe Notes
  1. You can prep these in advance (one or two days early), cover tightly, and store in the refrigerator until ready to bake. Increase the baking time by 10-15 minutes.
  2. You can also freeze these, by covering tightly, for up to three months. 
Nutrition Facts
Loaded Twice Baked Potatoes
Amount Per Serving
Calories 353 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 46mg15%
Sodium 852mg37%
Potassium 912mg26%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 460IU9%
Vitamin C 11.9mg14%
Calcium 147mg15%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.