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+ servings
Twice Baked Loaded Potatoes

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.
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 25 minutes
Yield: 3 servings


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


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


  • 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 tsp 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 tsp 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.


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
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