Loaded twice baked potatoes are the perfect hearty side dish, offering a flavorful alternative to plain baked potatoes, classic fries or mashed potatoes. With their crispy potato skins and creamy, cheesy filling, these stuffed spuds are a great side dish complementing everything from savory pork chops to a perfectly grilled steak.

I love serving potatoes as a side dish because they’re incredibly versatile and affordable. For a while, I found myself stuck in a rut, rotating between mashed potatoes and French fries. That was until I remembered an old favorite I used to make for holiday meals—twice baked potatoes. These loaded twice baked potatoes, topped with gooey cheese, crispy bacon, and fresh green onions, are absolutely irresistible.
What I love most is how easy they are to make. I no longer reserve them just for the holidays. Whether I’m grilling a steak or making a hearty roast in the oven, these potatoes are the perfect side dish. They even pair well with a comforting bowl of soup or a fresh salad, adding a bit of indulgence to any meal.
If you like this potato recipe, also try my Air Fryer Baked Potatoes with Seasoned Sour Cream.
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Ingredients
- Baking Potatoes – Choose large russet potatoes for their fluffy texture and sturdy skin, which holds up well after baking and scooping.
- Vegetable Oil – Use your favorite light, neutral flavored oil. I love using olive if I have it.
- Bacon – Cook the bacon until it's crispy, then drain on paper towels before crumbling. Pre-cooked bacon or bacon bits can be used, but freshly cooked bacon gives the best flavor.
- Sour Cream – Choose full-fat sour cream for a rich and creamy texture. You can swap with Greek yogurt for a tangy twist or a lighter version.
- Milk – Whole milk adds creaminess, but you can use 2% or even half-and-half if you prefer a richer filling.
- Unsalted Butter – Using unsalted butter allows you to control the salt level.
- Shredded Cheddar Cheese – Sharp cheddar brings bold flavor, but experiment with other cheeses like Monterey Jack or Gruyère. Freshly shredded cheese melts better than pre-shredded.
- Scallions – Sliced green onions add a mild onion flavor.
- Salt and Black Pepper – Season to taste.
See recipe card for quantities.
Instructions
Step 1: Prep potatoes by washing, drying and brushing them with oil and salt. Bake in a preheated oven for about 45-60 minutes, or until they're tender when pierced with a fork.
Step 2: Cook the bacon until crispy. Drain and crumble and set aside.
Step 3: Slice the potatoes in half and scoop out the potato flesh with a spoon. Reserve the skins for filling.
Step 4: In a large bowl, mash the potatoes with a potato masher or hand mixer. Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper to taste. Mix well.
Step 5: Divide the mashed potato mixture between the potato skins and return to the baking tray.
Step 6: Top the potatoes with bacon and cheese and melt in the oven. Top with scallions before serving.
Hint: Carefully scoop out the insides, leaving a thin shell to hold the filling.
Variations/ Substitutions
- Cheese – Swap cheddar for Monterey Jack, Pepper Jack, or Gruyère for a different flavor. .
- Bacon – Instead of bacon, try using cooked sausage crumbles, diced ham, or even a vegetarian bacon alternative. For a spicy twist, chorizo is a great option.
- Sour Cream – Greek yogurt or crème fraîche can replace sour cream for a lighter or tangier flavor. For a dairy-free version, use a plant-based sour cream.
- Spicy – For a bit of heat, stir in diced jalapeños, red pepper flakes, or a dash of hot sauce. Spicy sausage or pepper jack cheese also adds a nice kick.
- Herbs and Seasoning – Experiment with fresh herbs like parsley, chives, or thyme for added freshness. Garlic powder, onion powder, or smoked paprika can enhance the flavor of the filling.
- Vegetables – Add cooked broccoli, spinach, or even sautéed mushrooms for a heartier potato.
Storing Leftovers and Reheating
Place the cooled potatoes in an airtight container or wrap them tightly in plastic wrap or aluminum foil. They’ll stay fresh in the refrigerator for up to 4 days.
For longer storage, wrap the cooled potatoes individually in plastic wrap and then in aluminum foil to prevent freezer burn. Store them in a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating Leftovers:
- Oven – To reheat, place refrigerated or thawed potatoes on a baking sheet and bake at 350 degrees F for 15-20 minutes, or until heated through. If frozen, you may need to add an extra 5-10 minutes to the baking time. This method helps maintain the crispy texture of the skins.
- Microwave – For a quicker option, microwave the potatoes on a microwave-safe plate. Heat them in 1-minute increments until warmed through, about 3-5 minutes. The skins may not be as crispy with this method.
- Air Fryer – Reheat at 350 degrees F for about 10 minutes in an air fryer for a crispy finish, making the potatoes taste freshly baked.
Cooking Tips
- Rubbing the potatoes with oil and sprinkling them with salt before baking helps create a deliciously crispy skin.
- Allow the baked potatoes to cool just enough to handle before scooping out the insides. This will make the process easier and prevent burns.
- Be careful not to overmix the filling, as this can make the potatoes gummy.
- Freshly shredded cheese melts more evenly and tastes better than pre-packaged shredded cheese.
- You can assemble the potatoes ahead of time and refrigerate them for up to 2 days before baking them the second time.
- For the final bake, keep an eye on the cheese to make sure it melts without over-browning. If you want a bubbly, golden top, switch on the broiler for the last few minutes.
Serving Suggestions
Loaded twice-baked potatoes are a versatile side dish that pairs beautifully with a variety of main courses. Serve them alongside juicy grilled steaks, roasted pork tenderloin, roasted chicken, or smoky BBQ ribs for a hearty meal. For a lighter option, they’re great with a bowl of comforting split pea soup or a fresh, crisp salad. They’re also perfect for potlucks and holiday gatherings.
FAQ
You can prepare the potatoes up to the point of the second bake, then cover and refrigerate them for up to 2 days. When ready to serve, simply bake them until the cheese is melted and everything is heated through.
Russet potatoes are the best potatoes for this great recipe because they have a sturdy skin and a fluffy interior, making them perfect for scooping and filling.
Related
Looking for other potato recipes? Try these:
If you like this Loaded Twice Baked Potaotes recipe, please leave a 5-star rating.
RECIPE
Loaded Twice Baked Potatoes
Ingredients
- 4 large baking potatoes
- 1 tablespoon vegetable oil
- 4 ounces bacon
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 2 scallions finely sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Prep potatoes by washing thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking. Rub the potatoes with oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet.
- Bake for about 45-60 minutes, or until they're tender when pierced with a fork. Remove the potatoes from the oven and let them cool slightly so you can handle them.
- While potatoes are baking, add oil to a skillet and put on medium high heat until hot. Add bacon and cook for 2 to 4 minutes on each side or until bacon is cooked through and crispy. Remove from pan and drain on paper towels. Crumble after it cools a bit.
- Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell to hold the filling.
- In a mixing bowl, mash the potato insides with a fork or potato masher. Add the sour cream, milk, butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper to taste. Mix well until the ingredients are combined and the mixture is creamy.
- Spoon the potato mixture back into the potato shells, mounding it slightly. Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
- Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Remove the potatoes from the oven and sprinkle with the remaining chopped scallions. Let the potatoes cool for a few minutes before serving.
Notes
Nutrition
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