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Katie's Cucina » Recipes » Side Dish

Loaded Twice Baked Potatoes

Published: Feb 4, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Multiple Loaded Twice Baked Potatoes on cutting board with pinterest title text.

Loaded Twice Baked Potatoes make for the perfect side dish to any steak, pork, or chicken dish. Baked potatoes that are cut in half, insides scooped out and mixed with delicious toppings like butter, sour cream, cheese, and bacon all made in under an hour.

four halved Baked Potatoes topped with melted cheddar and bacon on wood board with title text.

One of the fanciest but easiest side dishes to make are Loaded Twice Baked Potatoes. Everyone loves them and I feel like everyone who I have ever served them too is always thoroughly impressed! With that being said I wanted to re-share an old recipe of mine and update the photos and text. That’s when I discovered that my post way back from 2009 had never been transferred over to my new website platform 12+ years ago. I’m so glad I checked. Here I’ve thought for all these years that my Loaded Twice Baked Potatoes recipes has lived on Katie’s Cucina.

I’m excited to share with you just how easy it is to make twiced baked potatoes, as well as my batch cooking method to make an extra side dish to freezer for a future meal. In fact, these baked potatoes I froze ahead of time before I had my daughter some 3 years ago!

Table of contents

  • Ingredients
  • How do you make twice baked potatoes?
  • FAQs
  • How to Freeze Twice Baked Potatoes
  • Potato Recipes

Ingredients

top view of bacon, sour cream, butter, chives, potatoes, and shredded cheddar on wood board.
  • Potatoes – I like to use Russet Potatoes for baked potatoes.
  • Dairy – I like to use a combination of sour cream, butter, and cheddar cheese.
  • Bacon – Fresh crumbled bacon is what I like I to use. I like to use the Air Fryer to make bacon for this recipe.
  • Green Onions – You can use fresh or dried green onions.

How do you make twice baked potatoes?

I have step-by-step photos to get you through the stuffed potato making process.

First, you need to cook the potatoes. This method depends on what you prefer. You can microwave, bake in the oven, slow cooker, or even use the Instant Pot.

Rinse baking potatoes under cold water. Then poke with the tines of a fork 3-4 times. Cook whichever way your heart desires.

Top view of sour cream, butter, chives, bacon, and shredded cheddar in glass bowl next to halved potatoes.

While the potatoes cook, gather the filling. Place softened butter, sour cream, chives, some of the bacon slices (making sure that they are diced), some of the shredded cheddar cheese, salt and black pepper in a bowl. Set to the side.

5 potato halves skin side down on wood cutting board.

Once the potatoes are done carefully cut them in half, lengthwise.

Hand holding potato half close up with spoon, demonstrating how to clean potato out.

Then, using a teaspoon, carefully scoop around the perimeter of the potato.

Loaded Twice baked potatoes with spoon in them and insides missing prior to loading.

Scoop out the inside of the potatoes leaving just a small layer of potato around the flesh.

Top view of potatoes, salt, pepper, bacon, and cheddar in a bowl next to outside of baked potatoes.

Place the inside of the potatoes in the bowl with the filling.

potatoes, butter, chives, bacon, sour cream, and shredded cheddar mixed with spoon in glass bowl.

Once all the potatoes have been scooped and placed in the bowl. Carefully, mix the bowl until fully incorporated. *Over mixing will result in pasty potatoes. Also, you want the mixture to be dry. It is completely normal if these seem drier then normal.

8 potato halves loaded with mixture of potatoes, chives, bacon, shredded cheddar, butter, and sour cream.

Next, fill each potato with the filling.

Close up of loaded halved potatoes topped with shredded cheddar and bacon prior to melting.

Then top with the remaining bacon and cheddar cheese.

8 halved loaded potatoes topped with shredded cheddar and bacon on wax paper prior to melting.

Lastly, it’s time to bake the potatoes!

FAQs

Closeup halved loaded potatoes topped with melted shredded cheddar and crisp bacon bits.
How long can twice baked potatoes be refrigerated?

Once the potatoes are prepared. You can refrigerate them like any food in a sealed container for up to 5 days.

How do I reheat twice baked potatoes?

Since I love to batch cook for my family I have reheated previously frozen baked potatoes for years. Like most freezer meals. To reheat, simply thaw in the refrigerator 24 hours prior to cooking. Place on a baking sheet and bake per the instructions in the last step. *Remember if you didn’t top the potatoes you will want to do that before reheating.

Why are my twice baked potatoes gummy?

If you bake your potatoes with foil they can trap moisture making them wet or soggy. Prep the filling for the twice baked potato as soon as they are out of the oven to avoid having gummy potatoes.

Are you supposed to eat the skin of a twice baked potato?

Yes, you most definitely can eat the skin of a twice baked potato and in my opinion it’s one of the best parts.

How to Freeze Twice Baked Potatoes

If you were wondering if you can freeze twice baked potatoes the answer is, YES! In fact, I mentioned above, that I almost always batch cook these twice baked potatoes. It doesn’t take that much more time and best of all I have an easy side dish to enjoy for future dinners. You’ll notice this recipe calls for 4 potatoes, which actually gives you 8 twice baked potatoes.

If you would like to freeze the twice baked potatoes you’ll want to follow the instructions until you need to bake them. That means you will bake the potatoes once, prepare the filling, and fill the potatoes. You can top them before freezing or simply wait for that step before you reheat.

ziploc bag with twice baked potatoes inside and label for freezing.

I have multiple methods for freezing.

  • First option: wrap each individual potato in aluminum foil and place in a freezer safe bag. Or you can skip the wrapping part and just place them in a freezer bag. The foil wrapping prevents additional freezer burn. I’ll be honest, I never wrap them. I’m lazy and just simply put them in the bag!
  • Place the twice baked potatoes un-wrapped in a freezer safe container.
Side view of loaded potatoes with melted cheese and bacon on wood cutting board.

Remember, after you’ve placed your potatoes in the container of choice to label and date the contents of the package that you are freezing. If I am making them for a friend or if I’m going out of town I will even write the reheating directions on the bag or container. You can freeze the stuffed potatoes for up to 3 months.

Potato Recipes

Close up of halved potatoes loaded and topped with melted cheddar and bacon bits.

If you love potatoes I think you’ll love these other delicious potato recipes!

  • Loaded Taco Baked Potatoes
  • Double Cream Scalloped Potatoes
  • Blue Cheese & Bacon Twice Baked Potatoes
  • Loaded Potato Skins
  • Baked Potato Soup
  • Twice Baked Buffalo Chicken Potatoes
  • The Best Easy Cheesy Loaded Hasselback Potatoes
  • Homemade Tater Tots

I hope this blog post empowers you to make loaded twice baked potatoes from scratch and do a little batch cooking of your own!

If you make this twice baked potatoes recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Bacon and Cheese Twice Baked Potatoes on wood cutting board.

Loaded Twice Baked Potatoes

Loaded Twice Baked Potatoes make for the perfect side dish to any steak, pork, or chicken dish. Baked potatoes that are cut in half, insides scooped out and mixed with delicious toppings like butter, sour cream, cheese, and bacon all made in under an hour.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 234kcal
Author: Katie

Equipment

  • Oven

Ingredients

  • 4 Baking Potatoes
  • 4 tablespoon Salted Butter Softened
  • ¼ cup Sour Cream
  • 2 tablespoon Chives
  • 5 Slices of Cooked Bacon Diced and Divided
  • ½ cup Shredded Cheddar Divided
  • ½ teaspoon Salt
  • ⅛ tsp Black Pepper

Instructions

  • Rinse baking potatoes under cold water. Then poke with the tines of a fork 3-4 times. Wrap in paper towels and microwave for 8-10 minutes or until cooked and soft.
  • While the potatoes cook, gather the filling. Place softened butter, sour cream, chives, 4 bacon slices diced, ⅓ cup of the shredded cheddar cheese, salt and black pepper in a bowl. Set to the side.
  • Once the potatoes are done carefully cut them in half, lengthwise. Then, using a teaspoon, carefully scoop out the inside of the potatoes leaving just a small layer of potato around the flesh. Place the inside of the potatoes in the bowl with the filling.
  • Once all the potatoes have been scooped and placed in the bowl. Carefully, mix the bowl until fully incorporated.
  • Preheat the oven to 350 degree's Fahrenheit.
  • Next, fill each potato with the filling. Then top with the remaining bacon and cheddar cheese.
  • If baking immediately bake at 350 degrees for 15-20 minutes or until warm and cheese is melted. (See notes for freezing instructions) Once the potatoes are done cooking, serve immediately.

Notes

  • Potato Cooking Methods – If you don’t like to use a microwave you can also cook the potatoes by baking in the oven at 350 degrees Fahrenheit for 45 minutes. Or in the Instant Pot or slow cooker.
  • Freezer Directions – If you would like to freeze the twice baked potatoes. Follow the instructions until you need to bake them. Instead, you can wrap each individual potato in aluminum foil and place in a freezer safe bag. Or place the twice baked potatoes un-wrapped in a freezer safe container. Remember, to label and date the contents of the recipe that you are freezing. You can freeze for up to 3 months. To reheat, simply thaw in the refrigerator 24 hours prior to cooking. Heat per last step.

Nutrition

Serving: 1c | Calories: 234kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 341mg | Potassium: 488mg | Fiber: 1g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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