Julie Clark
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Loaded Twice Baked Potatoes
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Looking for a delicious potato side dish? Try our loaded twice baked potatoes! They have a creamy potato filling with amazing flavor.
One of our most popular recipes is simply how to bake a potato. And you know what? I couldn’t agree more…baked potatoes are just about the perfect side dish!
But what happens when you get tired of plain baked potatoes? Make our loaded twice baked potatoes. We’re talking all about how to make THE BEST overloaded potatoes today. They have a secret ingredient that makes them extra creamy.
What is a twice baked potato?
So what exactly is a twice baked potato? It’s just what it sounds like. Bake a potato…then scoop out the potato, add other ingredients and bake again. Baking two times…twice baked!
Our Secret to the BEST Twice Baked Potatoes
Our twice baked potato recipe has a secret ingredient that makes it ultra creamy. Can you guess?
It’s cream cheese.
We add cream cheese to our mashed potatoes, just the way Grandma did. But you can also mix it in to twice baked potato filling for a crazy creamy, rich texture.
What are loaded twice baked potatoes made of?
- Start with the potato. Use a starchy potato like Russet potatoes. You may find it hard for them to stay together when you scoop out the filling, but the potato filling will mix in and absorb the butter and sour cream much better than a waxier potato like red potatoes.
- Cream cheese. As I said above, this is our secret to the creamiest loaded twice baked potatoes.
- Milk. Milk helps the filling come together and not be too dry.
- Butter, sour cream and cheese. When I make a loaded baked potato, these are must-haves.
- Bacon. Cooked and crumbled bacon goes in the filling and on top of the potato.
- Oil, salt and pepper. These are rubbed on the outside of the potato before baking to get the crispiest, restaurant style baked potatoes.
✨ For full ingredients and amounts, jump to the recipe card. ✨
How do you make twice baked potatoes?
Making loaded twice baked potatoes may seem time consuming, but they are quite easy and are 100% worth it.
- Prepare the oven. Preheat the oven to 425º F.
- Prepare the potatoes. Wash and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil all over the potatoes. Rub salt and pepper all over the potatoes.
- Bake the potatoes. Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it. Remove the potatoes from the oven and allow them to cool for 10 minutes. Reduce the oven temperature to 350º F.
- Scoop the potatoes. Before you start scooping out the potato filling, you’ll want to allow the potatoes to cool for 10 minutes. They will be VERY HOT. Slice potatoes in half lengthwise and use a spoon to scoop the flesh into a large bowl. Be sure to leave about ¼” of the flesh on the skins so the skins can hold the filling.
- Mix the filling. To the potato flesh add sour cream, cream cheese, milk, butter, bacon, chopped onions and 1 cup of cheese. Use a potato masher to mash the mixture together until it is well mixed and as smooth as you’d like it. It’s ok to leave the potatoes a little chunky if you’d like…more make them completely smooth!
- Load the potatoes. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
- Bake again. Bake for an additional 10-15 minutes or until the cheese is melted. Garnish with extra bacon and green onions if desired.
Why are my twice baked potatoes falling apart?
There are a couple different reasons why:
- Using Small or Thin-Skinned Potatoes: Larger potatoes with thicker skins hold up better. Choose varieties like russets, which are sturdier and ideal for baking.
- Undercooking the Potatoes: If the potatoes aren’t fully cooked during the first bake, the insides won’t be soft enough to scoop out easily. Make sure to bake them until the flesh is tender—usually 45-60 minutes at 350°F, depending on the size of the potatoes.
- Scooping Too Much Flesh: If you scoop too close to the skin, the remaining shell can become too thin and fragile. Leave about ¼ inch of flesh around the edges to keep the potato intact.
Can you make twice baked potatoes in advance?
Yes! You can put the potatoes together, then refrigerator for up to 3 days before baking. This makes it a great company side dish and also perfect for holidays. Make sure the potatoes are sealed well in the fridge.
Can you freeze twice baked potatoes?
Yes! We often bake the potato, then fill the potato. Before baking the second time, you can freeze the potatoes. Place them on a baking sheet and put them in the freezer for about an hour. Then take the potatoes and seal them in an airtight bag or container. Freeze for up to 2 months.
When you want to bake them, remove them from the freezer about 24 hours in advance. Bake as directed in the recipe. If they are still partially frozen, they will take longer to bake.
Reheating Instructions
Place the loaded twice baked potatoes on a baking sheet. Preheat the oven to 350º Fahrenheit. Bake the potatoes for about 25 minutes or until they are heated through.
Storage
These loaded twice baked potatoes will last in the refrigerator for about 2-3 days after baking. Be sure that they are stored in an airtight container.
You may want to top them with a little extra shredded cheese to freshen them up before reheating.
What goes well with twice-baked potatoes?
Just about anything goes good with this loaded twice baked potatoes recipe, but here are a few of our favorites!
Loaded Twice Baked Potatoes
Looking for a delicious potato side dish? Try our loaded twice baked potatoes! They creamy potato filling has amazing flavor and smooth texture.
Servings 8
Prep Time 15 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Ingredients
- 4 large Russet baking potatoes
- 3 tablespoons canola oil
- salt and black pepper
- ½ cup sour cream (or more to get texture creamy)
- 4 ounces cream cheese
- ½ cup 2% milk
- ¼ cup salted butter
- ¾ cup crumbled bacon (cooked and crumbled, divided)
- 2 green onions (chopped)
- 1 ½ cups shredded cheddar cheese (divided)
Instructions
- Preheat the oven to 425º F.
- Wash and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil all over the potatoes. Rub salt and pepper all over the potatoes. 4 large Russet baking potatoes, 3 tablespoons canola oil, salt and black pepper
- Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
- Remove the potatoes from the oven and allow them to cool for 10 minutes. Reduce the oven temperature to 350º F.
- Slice potatoes in half lengthwise and use a spoon to scoop the flesh into a large bowl. Be sure to leave about ¼” of the flesh on the skins so the skins can hold the filling.
- To the potato flesh add sour cream, cream cheese, milk, butter, bacon, chopped onions and 1 cup of cheese. ½ cup sour cream, 4 ounces cream cheese, ½ cup 2% milk, ¼ cup salted butter, ¾ cup crumbled bacon, 1 ½ cups shredded cheddar cheese, 2 green onions
- Use a potato masher to mash the mixture together until it is well mixed and as smooth as you’d like it. It’s ok to leave the potatoes a little chunky if you’d like…more make them completely smooth!
- Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
- Bake for an additional 10-15 minutes or until the cheese is melted. Garnish with extra bacon and green onions if desired.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 8 loaded potatoes, with 1 serving being 1 loaded potato. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 391kcal | Carbohydrates: 21g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 569mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin A: 725IU | Vitamin C: 6.8mg | Calcium: 217mg | Iron: 1.2mg
This is my first time making twice baked potatoes. It’s so easy and delicious 😋. My family loves it. But instead of bacon I used Canadian bacon and instead of green onions I used chives it’s came out really good 😊. Thank you for the delicious recipe.
Can I use normal onions instead of green onions? Is it okay to skip the onions in general?
I make these have for years ,most everyone loves them.making them tonight but loading them as they are dinner ,cheese,onion,bacon,broccoli ,chives,.sometimes even add left over ham
How can you reheat twice baked potatoes. I saw it so.ewhere on here but t save my life I can not find it again. Could you email it to me please? Thank you. I love this sight. I do not know how I cooked before your sight. My food was bland and only had one way to cook it. You ladies are marvelous.
These are the best way to make a baked potatoes, my husband and I like a regular baked potatoes but these are great. I have been making twice baked potatoes for at least 3 maybe 4 years now, time flys ,Thx Cindy