Loaded Twice Baked Potatoes at home

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 straightforward to cook and well-balanced to pair with steak, chicken, and pork.

Straightforward Recipe for Twice Baked Potatoes

We learned to make these twice baked potatoes in our middle school home economics class. They are filled with sour bacon, cream, and cheese.

The potato mixture is similar to a loaded mashed potato, but even better.

Not only are they straightforward to cook, but you can also make them ahead of time because they reheat well. You can even freeze them and reheat them the day you plan to serve them.

Straightforward Twice Baked Potatoes ingredients

• Potatoes
• Light sour cream
• Cheddar cheese
• Thick-cut bacon
• Butter
• Milk
• Garlic powder
• Onion powder
• Salt & pepper
• Chives

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 cook 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.

1. Preheat oven to 400°F.
2. Wash potatoes, poke several holes in each with a fork and wrap in foil.
3. Bake in the oven for 1 hour or until tender.
4. While potatoes are baking, cook bacon in a heavy bottom skillet. Once cooked, set aside to cool.
5. When potatoes have finished baking, remove from oven and allow to cool (approximately 10-15 minutes).
6. Turn oven down to 350°F.
7. Take each potato and cut it length-wise.
8. Scoop the insides of each potato into a large mixing bowl, leaving about a quarter-inch border to help hold its shape.
9. Place potato shells on a foil-lined baking sheet.
10. Into the mixing bowl, add sour cream, ½ cup cheddar cheese, 4 slices of crumbled bacon, butter, garlic powder, onion powder, salt & pepper.
11. Mix until creamy & smooth, adding milk as needed. You want it to be thick and not too runny.
12. Scoop spoonfuls into the potato shells, dividing evenly between all potatoes.
13. Sprinkle the remaining cheese evenly among potatoes.
14. Return potatoes to the oven and bake for 15-20 minutes, or until cheese is melted.
15. 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 rather than 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 cook Loaded Baked Potatoes

What to Serve with Twice Baked Potatoes

• Steak
• Grilled chicken (like this Coastal Marinated Grilled Chicken Or Marinated Grilled Chicken)
• Pork (like these Straightforward Baked Ranch Pork Chops)

How to keep 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.