These Loaded Twice Baked Potatoes combine crisp potato skin shells with a creamy mashed potato filling that’s loaded with bacon, green onion and cheddar cheese. They’re a potato-lover’s dream!
Classic Twice Baked Potatoes – Loaded!
Bits of crispy bacon, green onion and cheddar cheese inside and out make these Loaded Twice Baked Potatoes the perfect, savory side for any meal. With classic crisp potato skin shells surrounding a creamy mashed potato filling they’re baked to perfection with so much texture and flavor. You’re sure to love every bite.
Hot, Savory Potato Dish
A Sunday dinner or holiday meal isn’t complete without a hot, savory potato dish. And with just a few extra steps, these twice baked potatoes with all of the fixings are a delicious way to round out a meal! Whether I’m making burgers, steak, or roasting a chicken, they complement the meal so perfectly. And sometimes they make the perfect meal in and of themselves.
How to Bake Bacon
Frying bacon is messy. Learn How to Bake Bacon that’s easy and results in perfectly crisp, beautiful bacon every time!
What Do I Need to Make Loaded Twice Baked Potatoes?
(see recipe card for measurements and details)
- Yukon Gold potatoes
- Extra-virgin olive oil
- Sour cream
- Buttermilk
- Butter, softened
- Real bacon bits
- Shredded cheddar cheese
- Green onions, divided
- Kosher salt
- Freshly ground black pepper
The Best Potato for the Job
What kind of potato should you use in stew? Which potatoes are best for baking? Here’s my go-to guide for choosing the best potato for whatever you’re making.
- Mashed potatoes: Yukon gold potatoes are perfect for mashed potatoes and twice-baked potatoes because they whip up so creamy and not-too-starchy.
- Baked potatoes: Russet potatoes bake up with a crisp, delicious skin.
- Beef stew: Baby Yukon gold potatoes or baby red potatoes soak up the flavor while holding their shape.
- Oven-roasted: Baby red potatoes, baby gold potatoes, and fingerling potatoes are the perfect size for roasting up crispy on the outside and tender on the inside. Their skins are delicate, so you don’t need to peel them.
- Potato Salad: I prefer petite potatoes like baby red or baby gold for potato salad, especially if I intend to keep the skins on. They boil to become tender without falling apart.
How to Make Loaded Twice Baked Potatoes
- Preheat the oven to 375°F. Rub the outsides of each potato with olive oil and poke a few times with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 45 minutes, or until soft. Allow to cool for 20 minutes, or until cool enough to handle. Do not turn off the oven.
- Slice each potato across the top, removing about 1/8 inch to create a baked potato bowl. Scoop out the insides of the potatoes and transfer to a medium mixing bowl, leaving a 1/8-inch thickness to the skin.
- Return the hollowed-out potatoes to the oven to crisp up the exterior for about 5 minutes. This will make them sturdier to hold the filling. Again, do not turn off the oven.
- Meanwhile, in a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the potato insides, sour cream, buttermilk, and butter until smooth.
- Stir in ⅓ cup of the bacon bits, 1 cup of the shredded cheddar cheese, 2 tablespoons of the sliced green onions, salt, and black pepper until well combined.
- Fill each potato skin heaping full with the potato filling.
- Divide the remaining cheddar cheese among the tops of the filled potato skins. Return to the oven and bake until the cheese is melted and starting to bubble and brown on top, about 10 minutes.
- Sprinkle with the remaining bacon bits and green onions.
- Serve and enjoy!
Father’s Day Food Boards and More
Feed Dad well on Father’s Day with my Father’s Day Food Boards and More. Create an awesome board covered with his favorite foods. Then throw in some classic sides, dad-approved desserts and relaxing cocktails and it’s Father’s Day perfection!
How to Store and Reheat Twice Baked Potatoes
Store leftover twice baked potatoes in an airtight container in the refrigerator for up to three days.
Reheat on a prepared baking sheet in a 300°F oven until heated through (about 15 to 20 minutes). Or reheat in the microwave (covered with a damp paper towel) in 30 second increments until heated through (about 2 and 1/2 minutes total).
If you make these Loaded Twice Baked Potatoes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Loaded Twice Baked Potatoes
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Prep Time: 20 minutes -
Cook Time: 1 hour
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Total Time: 1 hour 20 minutes
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Yield: 6
Print Recipe
Pin RecipeDescription
These Loaded Twice Baked Potatoes combine crisp potato skin shells with a creamy mashed potato filling that’s loaded with bacon, green onion and cheddar cheese. They’re a potato-lover’s dream!
Ingredients
- 6 medium Yukon Gold potatoes, scrubbed
- Extra-virgin olive oil
- 1 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup real bacon bits, divided
- 1 and 1/2 cups shredded cheddar cheese, divided
- ⅓ cup sliced green onions, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Rub the outsides of each potato with olive oil and poke a few times with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 45 minutes, or until soft. Allow to cool for 20 minutes, or until cool enough to handle. Do not turn off the oven.
- Slice each potato across the top, removing about 1/8 inch to create a baked potato bowl. Scoop out the insides of the potatoes and transfer to a medium mixing bowl, leaving a 1/8-inch thickness to the skin. Return the hollowed-out potatoes to the oven to crisp up the exterior for about 5 minutes. This will make them sturdier to hold the filling. Again, do not turn off the oven.
- Meanwhile, in a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the potato insides, sour cream, buttermilk, and butter until smooth.
- Stir in ⅓ cup of the bacon bits, 1 cup of the shredded cheddar cheese, 2 tablespoons of the sliced green onions, salt, and black pepper until well combined.
- Fill each potato skin heaping full with the potato filling.
- Divide the remaining cheddar cheese among the tops of the filled potato skins. Return to the oven and bake until the cheese is melted and starting to bubble and brown on top, about 10 minutes.
- Sprinkle with the remaining bacon bits and green onions.
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