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Loaded Twice Baked Potatoes topped with bacon and cheese in a crispy skin.

Loaded Twice Baked Potatoes

Cozy, filling twice baked potatoes loaded with cheese, bacon, and green onions - a comforting dinner treat.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 4 medium to large russet potatoes Choose firm potatoes for the best texture.
  • 2 tablespoons butter For mashing the potato filling.
  • 1/2 cup sour cream or Greek yogurt Adds creaminess.
  • 1/4 cup milk or cream Add more if needed for consistency.
  • 1 cup shredded cheddar cheese Reserve some for topping.
  • 4 slices cooked bacon, chopped Reserve some for topping.
  • 1/4 cup green onions or chives Chopped, for flavor.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Optional seasonings
  • 1/2 teaspoon garlic powder For added flavor.
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ranch seasoning For extra flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub and dry the potatoes, then poke them a few times with a fork to prevent splitting.
  3. Rub the potatoes with oil and sprinkle with salt.
  4. Bake the potatoes directly on the rack for 50 to 65 minutes until a knife slides in easily.
  5. Let the potatoes cool slightly, then slice the top third off each potato or cut in half lengthwise.
  6. Scoop out the insides into a mixing bowl, leaving a thin layer inside.
Filling
  1. Mash the potato flesh with butter, sour cream, milk, salt, and pepper until creamy.
  2. Fold in most of the cheese, bacon, and green onions.
  3. Spoon the filling back into the potato shells, mounding it up.
  4. Top with the remaining cheese and bacon.
Baking
  1. Bake again at 400°F (200°C) for 12 to 18 minutes until hot and melty.
  2. Optional: Broil for 1 to 2 minutes for extra color, but watch closely.

Notes

Season the mashed filling well; potatoes soak up salt like a sponge. If filling feels thick, add milk one tablespoon at a time for creaminess without runniness.