Our Best Ever Loaded Twice Baked Potatoes with Bacon and Cheese recipe is the ultimate comfort food, making it perfect for family gatherings or entertaining guests. With crispy bacon, tangy sour cream, and sharp cheddar cheese, these potatoes are loaded with flavor and sure to be a hit with everyone at the table.
Loaded twice baked potatoes are a classic American dish that combines fluffy mashed potatoes with savory ingredients like bacon, cheese, and sour cream. The potatoes are baked twice to create a crispy skin and a creamy, flavorful filling. This recipe is a family favorite and a go-to for weeknight meals and special occasions.
Why We Love This Recipe:
- Flavorful: The combination of cheddar cheese, crispy bacon, and sour cream makes these potatoes irresistibly delicious.
- Perfect for Entertaining: These potatoes can be made ahead and are always a crowd-pleaser at gatherings.
- Versatile Side Dish: Pairs well with a variety of main dishes, making it a great addition to any meal.
- Easy to Customize: You can easily add your favorite ingredients to make it your own.
If you like this side dish recipe, you may also love our Irish Pub Nachos Recipe or our Instant Pot Baby Red Potatoes with Garlic Butter.
Jump to:
What Ingredients Will You Need?
- Large Russet Potatoes: These are perfect for baking due to their sturdy skins and fluffy interior.
- Sour Cream: Adds a tangy richness to the filling.
- Shredded Cheddar Cheese: Use sharp cheddar for the best flavor.
- Milk: Helps create a creamy texture.
- Softened Butter: Adds richness and flavor.
- Bacon: Cook until crispy for the best texture.
- Green Onions: Fresh and slightly spicy, perfect for topping.
- Seasoned Salt and Black Pepper: Enhances all the flavors in the dish.
- Garlic Powder: A subtle garlic flavor that complements the other ingredients.
- Olive Oil: For baking the potatoes.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Best Ever Loaded Twice Baked Potatoes with Bacon and Cheese
STEP ONE: Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and dry the Russet potatoes. Pierce each potato a few times with a fork and rub with olive oil. Place the potatoes directly on the oven rack and bake for 45 minutes to 1 hour, or until tender.
STEP TWO: Prepare the Filling
Remove the potatoes from the oven and let them cool slightly. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins. Place the potato flesh in a large mixing bowl.
Add sour cream, shredded cheddar cheese, milk, softened butter, crumbled bacon, seasoned salt, pepper, and garlic powder. Mash until well combined and creamy.
STEP THREE: Stuff the Potatoes
Spoon the potato mixture back into the potato skins. Place the stuffed potatoes on a rimmed baking sheet. Sprinkle the reserved cheese and bacon over the tops of the stuffed potatoes.
STEP FOUR: Final Bake
Bake in the preheated oven for an additional 15-20 minutes, or until the cheese is melted and the potatoes are heated through. Garnish with sliced green onions before serving.
What Are Some Good Substitutions?
- Sour Cream: Can be replaced with Greek yogurt for a healthier option.
- Cheddar Cheese: Try using Monterey Jack or a cheese blend for a different flavor.
- Bacon: Substitute with turkey bacon or omit for a vegetarian version.
How Can You Change This Recipe Up?
- Diet: Use low-fat cheese and sour cream to reduce calories.
- Flavor: Add jalapenos or hot sauce for a spicy kick.
- Kid-Friendly: Mix in some steamed broccoli for added veggies.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Baking sheet
- Large mixing bowl
- Fork
- Knife
- Spoon
How Should You Store This?
Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days.
Twice baked potatoes are freezer-friendly. Prepare them up to the final bake, then let them cool completely. Wrap each potato individually in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven at 350°F.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For extra crispy skins, brush the potatoes with a bit of olive oil before the final bake.
If making ahead, stuff the potatoes and refrigerate until ready to bake.
Reheat in the oven at 350°F for 15-20 minutes, or in the microwave for 2-3 minutes.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover sour cream in a Creamy Spinach Artichoke Dip without Mayo.
- Shredded cheddar cheese is perfect for our 3 Ingredient Cheese Quesadilla.
- Extra bacon can be added to our Bacon and Gruyere Egg Bites.
Need Something To Pair This With?
- Serve with grilled steak for a delicious meal.
- Pair with roasted chicken for a balanced dinner.
- Add a Quick and Healthy Arugula and Tomato Salad for a complete meal.
In The Mood For a Similar Dish?
- Cheesy Potato Casserole
- Bacon-Wrapped Stuffed Jalapenos
- Garlic Mashed Potatoes
- Greek Lemon Potatoes
Related
More side dish recipes you will love:
FAQ
Yes, you can prepare twice baked potatoes up to the final bake, then refrigerate them. When ready to serve, simply bake them in the oven at 350°F for 15-20 minutes until heated through.
Popular toppings for twice baked potatoes include crispy bacon, shredded cheddar cheese, green onions, sour cream. You can customize the toppings to suit your taste.
To reheat twice baked potatoes without drying them out, place them in an oven preheated to 350°F for 15-20 minutes. Alternatively, you can reheat them in the microwave covered with a damp paper towel for 2-3 minutes.
📖 Recipe
Best Ever Loaded Twice Baked Potatoes with Bacon and Cheese
Equipment
- Baking sheet
- Large Mixing Bowl
- Fork
- Spoon
Ingredients
- 8 large Russet baking potatoes
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup butter 2 sticks, softened
- ½ pound bacon cooked and crumbled (ensure very crispy)
- 3 green onions sliced
- 1 teaspoon seasoned salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the Russet potatoes. Pierce each potato a few times with a fork. Rub each potato with olive oil.
- Place the potatoes directly on the oven rack and bake for 45 minutes to 1 hour or until tender.
- Remove the potatoes from the oven and let them cool slightly. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin layer of potato inside the skins. Place the potato flesh in a large bowl.
- Add sour cream, cheese, milk, softened butter, crumbled bacon, seasoned salt, pepper, and garlic powder. Mash the mixture until well combined and creamy. Taste and adjust the seasoning as needed.
- Spoon the potato mixture back into the potato skins. Place the stuffed potatoes on a baking sheet. Sprinkle the reserved cheese and bacon over the tops of the stuffed potatoes.
- Bake in the preheated oven for an additional 15-20 minutes, or until the cheese is melted and the potatoes are heated through.
- Garnish with the sliced green onions before serving.
Notes
- Sour Cream: Can be replaced with Greek yogurt for a healthier option.
- Cheddar Cheese: Try using Monterey Jack or a cheese blend for a different flavor.
- Bacon: Substitute with turkey bacon or omit for a vegetarian version.
Nutrition
These Best Ever Loaded Twice Baked Potatoes with Bacon and Cheese are a family favorite for a reason. They’re delicious, easy to make, and perfect for any occasion.
Try this recipe today and share your results with us!
Important Food Safety Tips
All ingredients should be fresh and cooked properly to avoid foodborne illnesses. Always wash your hands and surfaces thoroughly when handling raw ingredients.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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