Fully Loaded Twice Baked Potatoes with Bacon and Cheddar
Crispy-skinned baked potatoes are transformed into an indulgent comfort food masterpiece. Each potato is hollowed out, then stuffed with a rich mixture of creamy sour cream, crispy bacon crumbles, fresh chives, and melted cheddar cheese before being baked again until golden. These oversized, restaurant-style loaded potatoes make an impressive side dish for steakhouse dinners or can serve as a hearty main course. The double-baking technique creates perfectly fluffy interiors while maintaining sturdy, buttery potato skins that hold all the delicious toppings.
Ingredients
- 4 large baking potatoes
- 4 tablespoons unsalted butter
- seasoned salt
- 1 pound bacon, cooked and crumbled
- ⅓ cup sour cream
- ¼ cup fresh chives, thinly sliced
- 1 ½ cups cheddar cheese, shredded
Instructions
- 1
Preheat oven to 425 degrees F
- 2
Scrub potato skins and poke holes all over using a fork
- 3
Melt butter in a roasting dish and roll potatoes in butter to coat completely
- 4
Sprinkle all sides with seasoned salt
- 5
Roast potatoes for 45 to 60 minutes until a fork can be pulled out easily
- 6
Remove from oven and allow to cool to the touch
- 7
Slice potatoes in half horizontally and carefully scoop out centers leaving a border
- 8
Place scooped potato into a medium bowl
- 9
Add sour cream, bacon crumbles, chives, and 1 cup cheese to bowl and mix until incorporated
- 10
Spoon mixture back into potato skins until overfull
- 11
Top potatoes with remaining cheese and place back in roasting pan
- 12
Return to oven and bake until cheese melts and potatoes are warmed through, about 15 to 30 minutes
- 13
Remove from oven and serve warm with extra sour cream and chives if desired
Tips
Choose russet potatoes for best results as they have fluffy interiors and sturdy skins that hold their shape when stuffed.
Let potatoes cool completely before handling to avoid burns and make scooping easier while preventing the filling from melting prematurely.
Cook bacon until extra crispy since it will soften slightly during the second baking process.
Good to Know
Refrigerate for up to 3 days in covered container
Can assemble filled potatoes up to 1 day ahead and refrigerate before final baking
Serve immediately while hot with extra toppings on the side
Common Mistakes
Don't skip poking holes to avoid potatoes bursting in oven
Leave enough potato border when scooping to prevent skins from tearing
Allow potatoes to cool before handling to avoid burns and melting filling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can assemble the filled potatoes up to one day ahead and refrigerate them. Add an extra 10-15 minutes to the final baking time if cooking from cold.
What if my potato skins tear while scooping?
If skins tear slightly, they'll still hold together during baking. For major tears, you can patch with a small piece of potato or just serve as loaded mashed potatoes.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F oven for 15-20 minutes.