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Loaded Twice Baked Potatoes

Loaded twice baked potatoes are baked until tender, then filled with creamy mashed potato, cheddar, bacon, and green onions. A second bake melts the cheese over the crisp potato skins for a hearty, savory side dish.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling and resting 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, scrubbed and dried
  • 1 tbsp olive oil
  • 1 tsp kosher salt
For the filling
  • 4 tbsp unsalted butter softened
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 6 slices bacon cooked and crumbled, divided
  • 3 green onions thinly sliced, divided
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Set a rimmed baking sheet aside.
  3. Pierce each potato several times with a fork.
  4. Rub the potatoes with the olive oil.
  5. Sprinkle the potatoes with the kosher salt.
  6. Bake the potatoes on the sheet for 50–65 minutes, until a knife slides easily into the center.
Make the filling
  1. Let the potatoes cool for 10 minutes.
  2. Cut each potato in half lengthwise.
  3. Scoop the flesh into a large bowl, leaving about 1/4 inch of potato inside each skin.
  4. Mash the potato flesh with the softened butter, sour cream, milk, and black pepper.
  5. Fold in 1 cup of the shredded sharp cheddar cheese, 4 slices’ worth of the cooked and crumbled bacon, and 2 of the green onions.
Fill and bake
  1. Spoon the filling into the potato skins.
  2. Arrange the filled potato skins on the baking sheet.
  3. Sprinkle with the remaining 1/2 cup cheddar.
  4. Bake at 400°F for 15–20 minutes, until heated through and the cheese is melted.
  5. Top with the remaining bacon and green onions.
  6. Rest for 5 minutes before serving.

Notes

For crispier skins, bake the potatoes directly on the rimmed baking sheet. Store leftovers covered in the refrigerator for 3–4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream.