Loaded Twice-Baked Potatoes

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These Loaded Twice-Baked Potatoes are crisp potato shells piled with a creamy, cheesy mashed filling and topped with bacon and green onions. They’re the side everyone reaches for first.

They start with plain russet potatoes, about the most budget-friendly thing in the produce aisle, and turn them into something that feels like a steakhouse order.

Even better, they can be stuffed a day or two ahead and baked right before dinner. They’re on our Father’s Day dinner menu for exactly that reason.

Ingredients and Swaps

• Potatoes: Large russets. Their thick skins make sturdy shells and their fluffy insides mash smoothly. Pick potatoes that are about the same size so they bake evenly.
• Butter, sour cream and milk: For a creamy filling. Plain Greek yogurt can replace the sour cream.
• Cheddar: Sharp cheddar has the most flavor. Shred it from a block so it melts smoothly.
• Bacon: Six slices, cooked and crumbled. Leave it out for a vegetarian version, or use diced ham.
• Green onions: Chives work too.

Tips for the Best Twice-Baked Potatoes

• Bake the potatoes right on the oven rack. The skins dry out and crisp, which makes stronger shells. Our Fluffy Baked Potatoes post has more on the first bake.
• Scoop while the potatoes are still warm, and leave about ¼ inch of potato in the skin so the shells don’t tear.
• Mash the filling until smooth, but don’t overwork it or it turns gluey.
• Warm the milk before adding it. Cold milk cools the filling and makes it harder to mash.
• Set the filled potatoes on a sheet pan for the second bake. It makes them easy to move and catches any cheese that melts over.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $6.85 from Walmart, $6.27 from ALDI · Per Serving – $0.78 to $0.86

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Loaded Twice-Baked Potatoes

Crisp russet potato shells filled with creamy mashed potato, cheddar, bacon and green onions, then baked again until golden. A make-ahead side.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 potato halves

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 large russet potatoes about 10–12 ounces each, scrubbed
• 1 tablespoon olive oil
• ½ teaspoon salt for the skins
• 4 tablespoons butter softened
• ½ cup sour cream
• ¼–⅓ cup milk warmed
• 1½ cups shredded sharp cheddar divided
• 6 slices bacon cooked and crumbled, divided
• 3 green onions sliced, divided
• ½ teaspoon salt for the filling
• ¼ teaspoon black pepper

Method

 

1. Heat the oven to 400°F. Prick each potato a few times with a fork. Rub with the oil and sprinkle with ½ teaspoon of salt.
2. Bake directly on the oven rack for 55–65 minutes, until a knife slides in easily. Let cool for 10 minutes.
3. Cut each potato in half lengthwise. Scoop the insides into a bowl, leaving about ¼ inch of potato in the skins. Set the shells on a sheet pan.
4. Mash the potato with the butter, sour cream and ¼ cup of milk until smooth, adding more milk if needed. Stir in 1 cup of the cheddar, half of the bacon, half of the green onions, ½ teaspoon of salt and the pepper.
5. Spoon the filling into the shells, mounding it up. Top with the remaining cheddar and bacon.
6. Bake for 15–20 minutes, until heated through and golden on top. Sprinkle with the remaining green onions.

Notes

• Cook the bacon while the potatoes bake. Six slices take about 15 minutes on a sheet pan in the same 400°F oven.
• Make ahead: stuff the potatoes, cover and refrigerate for up to 2 days. Bake at 400°F for 25–30 minutes.
• Vegetarian: leave out the bacon and add ½ teaspoon of smoked paprika to the filling.

What to Serve With It

Serve them with Pan-Seared Steak with Garlic Butter, Top Round Roast Beef or Honey-Glazed Pork Chops. With a Classic Caesar Salad, two halves make a meal.

Make-Ahead, Storage and Freezing

• Stuff the potatoes up to 2 days ahead, cover and refrigerate. Add the toppings and bake at 400°F for 25 to 30 minutes.
• Refrigerate leftovers for up to 4 days. Reheat at 375°F for 15 minutes.
• Freeze stuffed, unbaked potatoes on a sheet pan until firm, then wrap each one and freeze for up to 3 months. Bake from frozen at 400°F for 40 to 45 minutes.

Twice-Baked Potato Questions

Can I microwave the potatoes for the first bake?

Yes. Prick them and microwave for 10 to 12 minutes, turning once, until soft. The skins won’t be as crisp, so handle the shells gently.

Why did my potato shells fall apart?

Usually too much potato was scooped out, or the potatoes were overbaked. Leave a ¼-inch layer inside the skin.

What other fillings work?

Try broccoli and cheddar, pepper jack and jalapeño, or leftover chili. Our Loaded Baked Potato Bar has more topping ideas.