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    Home » Snacks & Sides

    Loaded Twice Baked Potatoes

    Published: Oct 26, 2020 » Modified: Dec 2, 2021 by Haley » This post may contain affiliate links

    Jump To Recipe Print Recipe

    This super easy loaded twice baked potatoes recipe is going to quickly become a favorite. Crispy potato skins filled with creamy mashed potatoes all topped with melty cheese, crisp bacon, green onions, and sour cream. All the best things a loaded baked potato has to offer. Perfect for an appetizer, side dish, and game day.

    Twice Baked Loaded Potatoes

    INGREDIENTS FOR THESE LOADED TWICE BAKED POTATOES:

    • Russet Potatoes
    • Heavy Cream
    • Butter
    • Onion Powder
    • Cheddar Cheese
    • Sour Cream
    • Bacon
    • Green Onions/Scallions/Chives
    • Salt & Pepper
    • Olive Oil

    KITCHEN EQUIPMENT YOU'LL NEED:

    • Half-size baking sheet
    • Chef's knife
    • Medium bowl
    • Fork & spoon
    • Measuring cups
    • Coarse grater (if using a block of cheese)
    • Cutting board
    • Skillet (if using bacon)
    • Twice Baked Loaded Potatoes
    • Twice Baked Loaded Potatoes

    HOW TO MAKE THIS RECIPE:

    • Step 1: Prep your potatoes. Clean your potatoes and pierce each a few times with a fork. Rub them with olive oil and sprinkle all over with salt. Place on your baking sheet.
    • Step 2: Bake. Bake the potatoes for 50-60 minutes at 425℉. You can also make your bacon at this time (if you are using as a topping). Allow the potatoes to cool slightly, then cut them in half length-wise.
    • Step 3: Make the filling. After cutting in half, carefully remove the inside of the potatoes, leaving about ½" all over. Add the insides to a bowl and combine with the butter, heavy cream, onion powder, salt, and pepper.
    • Step 4: 2nd bake. Evenly add the filling back into the potato shells. Top with a sprinkle of cheddar and bake again for 5-10 minutes, until the cheese is melted.
    • Step 5: Toppings. Once you pull your twice baked potatoes out of the oven, top with sour cream, bacon, and green onions.

    LOADED BAKED POTATO TOPPINGS:

    There are a few loaded baked potato toppings that are key and non-negotiable in my opinion – sour cream, bacon, and green onions. Some others that you could add:

    • Red onion
    • Tomatoes
    • Salsa
    • Jalapeños
    • Beans
    • Ground beef
    • Avocado

    OTHER APPETIZER & SIDE DISH RECIPES:

    • Everything Chicks in a Blanket
    • Cheesy Garlic Knot Pizza Dip
    • Tomato Confit & Whipped Ricotta Toasts
    • Spicy Roasted Garlic & White Bean Dip
    • Zucchini Fritters with Homemade Chipotle Mayo
    • Loaded Vegetarian Greek Pita Nachos
    • Twice Baked Loaded Potatoes
    • Twice Baked Loaded Potatoes
    Twice Baked Loaded Potatoes
    Print Recipe Pin Recipe

    Loaded Twice Baked Potatoes

    This super easy loaded twice baked potatoes recipe is going to quickly become a favorite. Crispy potato skins filled with creamy mashed potatoes all topped with melty cheese, crisp bacon, green onions, and sour cream. All the best things a loaded baked potato has to offer.
    No ratings yet
    Prep time: 15 mins
    Cook time: 1 hr 10 mins
    Total time: 1 hr 25 mins
    Yield: 3 servings
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    INGREDIENTS 

    • 3 russet potatoes
    • 2 tablespoon butter
    • 2 tablespoon heavy cream
    • ½ teaspoon onion powder
    • 2 teaspoon salt divided - some for sprinkling on the skins, some for the filling
    • ½ teaspoon pepper
    • 1-2 tablespoon olive oil
    • 1 cup shredded cheddar cheese

    Toppings:

    • 2 strips bacon chopped
    • Chopped green onions
    • Sour cream

    INSTRUCTIONS

    • Preheat your oven to 425℉.
    • Prep your potatoes - clean them, pierce a few holes with a fork, rub them all over with olive oil, and sprinkle evenly with 1 teaspoon salt. Place them on a baking sheet and bake 50-60 minutes. 
    • Now is a good time to make the bacon if you're using it.
    • Allow them to cool slightly, cut in half, and carefully remove the inside leaving about ½" in there. Add the insides of all to a bowl and combine with the butter, heavy cream, onion powder, remaining 1 teaspoon salt, and pepper. 
    • Add the filling evenly back into the potatoes and sprinkle with cheddar cheese. Put back into the oven for 5-10 minutes until the cheese is melted. 
    • To serve, top with chopped bacon, chopped green onion, and a dollop of sour cream.

    NUTRITION ESTIMATE PER SERVING

    Calories: 481kcal | Carbohydrates: 41g | Protein: 17g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1913mg | Potassium: 995mg | Fiber: 3g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 12mg | Calcium: 331mg | Iron: 2mg
    Course: Appetizer, Side Dish
    Cuisine: American
    Keyword: Potatoes
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

    More Snacks & Sides

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    • Asiago Creamed Spinach
    • Bourbon Mashed Sweet Potatoes
    • Air Fryer Portobello Mushrooms

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