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Ultimate Loaded Twice Baked Potatoes: The Best Comfort Food Side

A perfectly loaded twice baked potato topped with melted cheddar cheese, crispy bacon bits, and green onions.
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Make the best loaded twice baked potatoes with this recipe. You get fluffy potatoes filled with cheese, bacon, and green onions, baked until golden. This is the ultimate comfort food side dish.

Ingredients

Scale
  • 6 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh green onions

Instructions

  1. Preheat your oven to 400 degrees F. Rub the potatoes with olive oil and pierce each potato several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
  3. Remove potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees F.
  4. Slice each potato in half lengthwise. Carefully scoop the flesh out of each half into a large bowl, leaving about a 1/4 inch shell intact.
  5. Add the butter, warm milk, sour cream, salt, and pepper to the scooped potato flesh. Mash until smooth.
  6. Stir in 3/4 cup of the cheddar cheese, all the crumbled bacon, and half of the green onions into the potato mixture. Mix until just combined.
  7. Spoon the filling evenly back into the potato shells, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with the remaining 1/4 cup of cheddar cheese.
  9. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Remove from the oven. Sprinkle the remaining green onions over the top before serving immediately.

Notes

  • For extra crispy skins, rub the potatoes with salt before the first bake.
  • You can prepare the filling and stuff the potatoes a day ahead. Cover and refrigerate, then add 5-10 minutes to the second bake time.
  • If you prefer a richer flavor, substitute heavy cream for the milk.

Nutrition

Find it online: https://cutcooktaste.com/twice-baked-potatoes-best-recipe/