Loaded Twice Baked Potato Recipe


The concept of loaded potatoes dates back to the 1970s when variations of stuffed potatoes gained popularity in the United States. The twice-baked potato, in particular, became a beloved dish for its creamy interior and crispy skin. Originally considered a steakhouse side dish, it has since evolved into a versatile comfort food enjoyed in various settings.


4 large russet potatoes
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup unsalted butter, softened
1/4 cup chopped green onions
4 slices cooked bacon, crumbled
Salt and pepper to taste


1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Bake Potatoes:
- Option 1: Wash and scrub potatoes, then bake directly on the oven rack for 1 hour or until tender.
- Option 2: Microwave potatoes on high for 10-12 minutes, turning halfway through. Finish in the oven for 10-15 minutes for a crispier skin.

3. Cool and Cut:
- Allow the baked potatoes to cool slightly.
- Slice each potato in half lengthwise and carefully scoop out the insides, leaving a thin shell.

4. Prepare Filling:
- Mash the scooped-out potato in a bowl.
- Add butter, sour cream, half of the shredded cheese, green onions, bacon, salt, and pepper. Mix until well combined.

5. Twice-Bake:
- Spoon the filling back into the potato shells, mounding it up.
- Sprinkle the remaining cheese on top.

6. Final Bake:
- Place the filled potatoes on a baking sheet and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.

7. Serve:
- Garnish with extra green onions and bacon if desired.
- Serve hot and enjoy your loaded twice baked potatoes!