Loaded Twice-Baked Potatoes
Creamy, cheesy, and loaded with bacon and chives, these twice-baked potatoes are the ultimate comfort food side dish.
- Prep15 min
- Cook1h
- Total1h 15m
- DifficultyEasy
- Servings4
Twice-baked potatoes are a classic American side that transforms simple baked potatoes into something special. The potatoes are baked once, then scooped out, mashed with sour cream, cream, cheese, and bacon, and stuffed back into the skins for a second bake until golden and bubbly.
This recipe is perfect for using leftover baked potatoes or making a batch for a crowd. The filling is rich and creamy, with a tangy kick from sour cream and a salty crunch from bacon. Serve them alongside grilled meats, roasts, or as a hearty vegetarian main (skip the bacon).
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F. Wash the potatoes thoroughly under cold running water and pat them dry with a kitchen towel. Place them on a baking sheet, leaving a little space between each. Poke each potato 5–6 times with a fork. Bake for 45–60 minutes, until they are easily pierced with a fork and yield slightly when pressed (internal temperature should reach 210°F).
- Let the potatoes cool slightly, then cut each in half lengthwise. Scoop out the flesh into a large bowl, leaving about 1/4 inch of potato attached to the skin. Mash the flesh with a potato masher or a fork until smooth.
- Add the sour cream, half and half, salt, pepper, and garlic salt to the bowl. Mash and stir until the mixture is creamy and well combined.
- Stir in the green onions, chopped bacon, and 1 cup of the grated cheddar cheese until evenly distributed.
- Spoon the potato mixture back into the potato skins, dividing evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Reduce the oven temperature to 350°F. Bake for 15–20 minutes, until the tops are golden brown and the potatoes are heated through. Serve hot.
💡 Tips
- For extra crispy skins, rub the potatoes with a little olive oil before baking.
- You can prepare the stuffed potatoes up to a day ahead; refrigerate and bake just before serving.
- Swap the bacon for cooked, crumbled sausage or leave it out for a vegetarian version.
Inspired by a recipe from Natasha's Kitchen