Print

Loaded Twice-Baked Potatoes

Print Recipe

Crispy potato skins filled with creamy mashed potato, cheddar cheese, crispy bacon, green onions, and a dollop of sour cream—a comforting and crowd-pleasing side or appetizer.

Ingredients

Scale
  • 4 large russet potatoes
  • 1/2 cup sour cream (plus more for topping)
  • 1/4 cup whole milk
  • 3 tablespoons unsalted butter
  • 1 cup shredded cheddar cheese, divided
  • 6 strips bacon, cooked and crumbled
  • 1/4 cup green onions, chopped
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and prick with a fork. Bake directly on the rack for 50–60 minutes or until fork-tender.
  2. Let potatoes cool slightly, then slice in half lengthwise. Carefully scoop out the insides into a bowl, leaving a thin layer to support the shell.
  3. To the bowl, add sour cream, milk, butter, half of the cheddar cheese, salt, and pepper. Mash until creamy and well blended.
  4. Fold in most of the crumbled bacon and green onions, reserving some for topping.
  5. Spoon the mashed mixture back into the potato skins and place them on a baking sheet.
  6. Top with remaining cheese and bake for another 15–20 minutes, or until the cheese is melted and bubbly.
  7. Garnish with extra sour cream, bacon, green onions, and cracked black pepper before serving.

Notes

  • For a vegetarian version, omit bacon or replace with plant-based bacon bits.
  • Use sharp cheddar for a more pronounced flavor.
  • Potatoes can be baked and prepped ahead, then filled and reheated before serving.
  • Add a pinch of smoked paprika or garlic powder to the mash for extra flavor.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, baked potato skins, bacon cheddar potatoes, comfort food side

Find it online: https://foodiecara.com/loaded-twice-baked-potatoes/