Go Back

Loaded Twice Baked Potatoes

Loaded twice baked potatoes are baked until tender, filled with buttery sour cream mashed potatoes, and topped with cheddar, bacon, and green onions. A second bake melts the cheese over the crisp potato shells for a hearty, savory side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling and resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes medium, 8 to 10 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
For the filling and topping
  • 6 bacon slices
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup whole milk warmed
  • 0.25 tsp black pepper
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Scrub and dry the potatoes, then prick each several times with a fork.
  3. Rub the potatoes with olive oil and 1/2 teaspoon salt, then place them on a rimmed baking sheet.
  4. Bake for 55 to 70 minutes, until easily pierced with a knife.
Cook the bacon
  1. While the potatoes bake, cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on a paper towel-lined plate and crumble it.
Make the filling
  1. Let the potatoes cool for about 10 minutes, until easy to handle.
  2. Halve the potatoes lengthwise and scoop the flesh into a bowl, leaving a 1/4-inch-thick shell.
  3. Mash the potato flesh with the butter, sour cream, warm milk, remaining 1/2 teaspoon salt, and black pepper.
  4. Fold in 1 cup cheddar, two-thirds of the bacon, and half the green onions.
Fill and bake
  1. Spoon the filling into the potato shells and return them to the baking sheet.
  2. Top with the remaining 1/2 cup cheddar and bacon.
  3. Bake at 400°F for 15 to 20 minutes, until hot throughout and the cheese is melted.
  4. Rest for 5 minutes.
  5. Scatter the remaining green onions over the potatoes before serving.

Notes

For sturdy shells, scoop the potato flesh gently and leave the 1/4-inch-thick layer intact. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a lighter variation, replace the sour cream with plain Greek yogurt.