Loaded Twice Baked Potatoes Recipe

Loaded Twice Baked Potatoes

Loaded Twice Baked Potatoes make for the perfect side dish to any steak, pork, or chicken dish. Learn how to make this easy recipe in under an hour.
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 234kcal
Author: Katie's Cucina


  • 4 Baking Potatoes
  • 4 tbsp Salted Butter Softened
  • 1/4 cup Sour Cream
  • 2 tbsp Chives
  • 5 Slices of Cooked Bacon Diced and Divided
  • 1/2 cup Shredded Cheddar Divided
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper


  • 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. (*You can also cook the baked potatoes in the oven (350 degrees for 45 minutes) or in the Instant Pot.
  • While the potatoes cook, gather the filling. Place softened butter, sour cream, chives, 4 bacon slices diced, 1/3 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: 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.


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?Mention @KatieJasiewicz or tag #katiescucina!