These loaded twice baked potatoes are a comfort food side dish, but with less calories. Creamy potatoes are stuffed with bacon, cheese, and sour cream.
They make a fantastic side dish and can be made ahead of time. They are easy to make and perfect to pair with steak, chicken, and pork.
Easy Recipe for Twice Baked Potatoes
I learned to make these twice baked potatoes in my middle school home economics class. They are filled with sour cream, cheese, and bacon.
The potato mixture is similar to a loaded mashed potato, but even better.
Not only are they easy to make, but you can also make them ahead of time because they reheat really well. You can even freeze them and reheat them the day you plan to serve them.
Easy Twice Baked Potatoes ingredients
- potatoes
- light sour cream
- cheddar cheese
- thick-cut bacon
- butter
- milk
- garlic powder
- onion powder
- salt & pepper
- chives
In this recipe, yes you can. You can replace it 1:1 in the potato mixture.
The best potatoes for baking are russet potatoes. They provide a thick skin that can get crispy. The interior gets soft and fluffy without getting sticky
Substitutions and alterations for Twice Baked Loaded Potatoes
- You can add cream cheese for an extra decadent, creamy flavor.
- Add blue cheese to the mixture for a salty bite!
- You can replace the sour cream with nonfat, plain Greek yogurt for extra protein and lower calories.
- For a crispier potato skin, you can brush them with olive or avocado oil.
- Instead of chives, you can top with green onions or mix them into the potato mixture.
Toppings for Loaded Twice Baked Potatoes
- Bacon
- Chives
- Sour cream
- Extra cheese
How to Make Loaded Baked Potatoes
Detailed instructions and measurements to make Loaded Twice Baked Potatoes are listed in the recipe card at the bottom of this page.
- Preheat oven to 400°F.
- Wash potatoes, poke several holes in each with a fork and wrap in foil.
- Bake in the oven for 1 hour or until tender.
- While potatoes are baking, cook bacon in a heavy bottom skillet. Once cooked, set aside to cool.
- When potatoes have finished baking, remove from oven and allow to cool (approximately 10-15 minutes).
- Turn oven down to 350°F.
- Take each potato and cut it length-wise.
- Scoop the insides of each potato into a large mixing bowl, leaving about a quarter-inch border to help hold its shape.
- Place potato shells on a foil-lined baking sheet.
- Into the mixing bowl, add sour cream, ½ cup cheddar cheese, 4 slices of crumbled bacon, butter, garlic powder, onion powder, salt & pepper.
- Mix until creamy & smooth, adding milk as needed. You want it to be thick and not too runny.
- Scoop spoonfuls into the potato shells, dividing evenly between all potatoes.
- Sprinkle the remaining cheese evenly among potatoes.
- Return potatoes to the oven and bake for 15-20 minutes, or until cheese is melted.
- Remove from the oven and top with a dollop of sour cream, a sprinkle of bacon, and chives.
Tips for Twice Baked Potatoes in Oven
If you’d like a shortcut on baking the potatoes, you can bake them in the microwave first instead of the oven. Once they’ve been stuffed, do them in the oven.
If you want crispy skin, you can brush them with olive oil or avocado oil before baking and sprinkle them with coarse kosher salt.
FAQ for How to Make Loaded Baked Potatoes
Yes, follow steps 1-13, cover and place in the refrigerator until ready to bake.
Yes, be sure to poke them with holes first. You can bake them for about 5 minutes on high.
If your twice baked potatoes are gummy, they have been overcooked.
This is personal preference. I find that the inside of the potatoes are fluffier and softer when cooked in foil. It’s not required for baking though.
What to Serve with Twice Baked Potatoes
- steak
- grilled chicken (like this Coastal Marinated Grilled Chicken or Marinated Grilled Chicken)
- pork (like these Easy Baked Ranch Pork Chops)
How to Store Twice Baked Loaded Potatoes
Can you freeze twice baked potatoes? – place on a baking sheet and allow them to freeze completely. Remove them from the baking sheet and place them in an airtight container until ready to use. You can store them up to 6 months.
In the refrigerator – place in a covered, airtight container until ready to use. You can store them up to 3 days.
How to Reheat Twice Baked Potatoes
If frozen, allow the potatoes to thaw completely in the refrigerator. Once thawed, place potatoes on a baking sheet in the oven at 350°F for 15-20 minutes until heated through.
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Twice Baked Loaded Potatoes
Ingredients
- 4 large baking potatoes
- 1 cup light sour cream + additional for topping
- 1 cup cheddar shredded
- 6 slices thick cut bacon
- 4 tablespoons butter
- 1 tablespoon splash of milk I use 2%
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
- pepper to taste
- chives for topping
Instructions
- Preheat oven to 400°F.
- Wash potatoes, poke several holes in each with a fork, and wrap in foil.
- Bake in the oven for 1 hour or until tender.
- While potatoes are baking, cook bacon in heavy bottom skillet. Once cooked, set aside to cool.
- When potatoes have finished baking, remove from oven and allow to cool (approximately 10-15 minutes).
- Turn oven down to 350°F.
- Take each potato and cut it length-wise.
- Scoop the insides of each potato into a large mixing bowl, leaving about a quarter inch border to help hold its shape.
- Place potato shells on a foil lined baking sheet.
- Into the mixing bowl, add sour cream, 1/2 cup cheddar cheese, 4 slices of crumbled bacon, butter, garlic powder, onion powder, salt & pepper.
- Mix until creamy & smoothe, adding milk as needed. You want it to be thick and not too runny.
- Scoop spoonfuls into the potato shells, dividing evenly between all potatoes.
- Sprinkle remaining 1/2 cup of cheese evenly among potatoes.
- Return potatoes to the oven and bake for 15-20 minutes, or until cheese is melted.
- Remove from the oven and top with a dollop of sour cream, sprinkle of bacon and chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
