Loaded Twice Baked Potatoes are the ultimate comfort food side dish, combining crispy potato skins with a creamy, cheesy filling. Perfect for gatherings, holidays, or weeknight dinners.

Each bite of these Loaded Twice Baked Potatoes delivers a satisfying mix of sharp cheddar, smoky bacon, and buttery mashed potatoes, topped with fresh chives for a savory finish.

Star Players in These Loaded Twice Baked Potatoes

Russet potatoes – Their sturdy skins and fluffy interior make them ideal for baking and stuffing.
Unsalted butter – Adds rich creaminess and depth to the mashed filling.
Sour cream – Contributes a tangy layer that balances the richness perfectly.
Whole milk – Loosens the mash just enough to stay creamy, never dry.
Cheddar cheese – A bold, melty cheese that creates that iconic gooey top and flavorful filling.
Bacon – Salty, crispy, and smoky, bacon takes these from good to irresistible.
Chives – A fresh, mild onion-like finish that lifts the dish’s overall flavor.

Let’s Get Cooking: How to Make These Loaded Twice Baked Potatoes

Start by baking the russet potatoes until fork-tender—this takes about an hour, but it’s worth the wait. After a short cool-down, slice them open and carefully scoop out the insides, leaving enough behind to keep the skins intact.

Mix the scooped-out potato with butter, sour cream, milk, and seasoning. Then stir in crumbled bacon and cheddar cheese for a luscious filling. Spoon it back into the shells, top with more cheese, and bake again until golden and melty.

Finish with crisp bacon bits and a sprinkle of chives, then serve them hot and ready to impress.

Tips, Tricks & Tasty Twists

To save time, the potatoes can be baked and stuffed a day ahead, then reheated just before serving. Want to turn them into a full meal? Add shredded rotisserie chicken or cooked broccoli into the filling. For an extra pop of flavor, try mixing in a spoonful of Dijon mustard or using smoked paprika instead of regular.

Prefer a vegetarian version? Simply skip the bacon and add sautéed mushrooms or caramelized onions for a savory, meatless twist that still packs plenty of flavor.

Keeping Leftovers Just as Delicious

Store any leftover Loaded Twice Baked Potatoes in an airtight container in the fridge for up to three days. They reheat beautifully in the oven—just cover and warm at 350°F until heated through. For longer storage, freeze each potato half individually wrapped in plastic and foil. When ready to enjoy, thaw in the fridge overnight and reheat in the oven, or microwave in a pinch. Add a sprinkle of fresh cheese on top for that freshly baked feel.

Loaded Baked Potato Recipe

A quintessential side dish, Loaded Twice Baked Potatoes deliver indulgent comfort with their rich combination of creamy cheese, crispy bacon, and fresh chives. Perfectly suited for family dinners or festive gatherings.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Loaded Baked Potato Recipe

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings:

Ingredients

1/4 teaspoon ground black pepper
4 tablespoons unsalted butter
1/4 teaspoon paprika
2 tablespoons chopped chives
6 slices cooked bacon crumbled, divided
1 cup cheddar cheese divided
1/4 teaspoon onion powder
1/2 teaspoon kosher sea salt
1/3 cup sour cream light or regular
1/2 teaspoon garlic powder
1/3 cup whole milk
4 large russet potatoes wash

Instructions

Preheat the oven to 400°F (200°C). Prepare the potatoes by either wrapping them in foil or lightly coating with vegetable oil, then piercing each several times with a fork. Arrange on a lined baking tray and bake for approximately 60 minutes, or until they are easily pierced with a fork.
Remove from the oven and let rest for 10 minutes to cool slightly. Adjust the oven temperature to 350°F (175°C).
Slice each potato lengthwise and carefully scoop out the interior into a large mixing bowl, preserving the integrity of the skin with a thin layer of flesh remaining. Set the hollowed skins back on the baking sheet.
To the bowl with the scooped potato, add butter, sour cream, milk, salt, garlic powder, black pepper, paprika, onion powder, 2/3 cup of the cheddar cheese, and half of the crumbled bacon. Mash the mixture until it achieves a smooth but textured consistency. Fill the potato skins generously with the mixture and top with the remaining cheese.
Return the filled potatoes to the oven and bake for 20–25 minutes until the cheese is thoroughly melted. Once removed from the oven, finish with the remaining bacon and a sprinkle of fresh chives. Serve promptly.

Notes

These potatoes can be made in advance up to the point of the second baking. Store them refrigerated in an airtight container for up to three days. For freezing, individually wrap each filled half in both plastic and foil, placing them into a freezer-safe bag for storage up to two months.

To reheat, allow frozen potatoes to thaw in the refrigerator overnight, then warm in a 350°F (180°C) oven for 15–20 minutes until heated through, optionally with added cheese. Alternatively, microwave covered with a paper towel on high for 2–3 minutes.