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Cozy Loaded Twice-Baked Potatoes Recipe with Bacon and Cheese Made Easy

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These cozy loaded twice-baked potatoes with bacon and cheese are a comforting, easy-to-make dish perfect for family dinners, potlucks, or holiday gatherings. Crispy skins, fluffy filling, and savory toppings make this recipe a crowd-pleaser.

Ingredients

Scale
  • 4 large russet potatoes
  • 4 tablespoons unsalted butter, softened
  • ½ cup whole milk (120 ml)
  • ⅓ cup sour cream (80 ml)
  • 6 slices cooked bacon, chopped
  • 1 cup shredded cheddar cheese (100 g)
  • 2 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt to taste
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean under running water, then dry them thoroughly with a towel. Poke each potato several times with a fork to allow steam to escape.
  2. Bake the potatoes directly on the oven rack or on a baking sheet for about 45-60 minutes, until tender when pierced with a fork but still holding shape. Alternatively, microwave for 8-10 minutes first, then transfer to the oven for the last 20 minutes to crisp the skins.
  3. Remove potatoes from oven and allow to cool for 10-15 minutes until safe to handle.
  4. Slice each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving about ¼ inch of potato around the skin to keep it sturdy.
  5. Mash the potato flesh with softened butter, milk, and sour cream until smooth and creamy. Add garlic powder, salt, and black pepper, adjusting seasoning to taste.
  6. Fold in chopped cooked bacon, shredded cheddar cheese (reserve a little for topping), and sliced green onions. Stir gently to combine.
  7. Spoon or pipe the filling back into the potato skins, being generous but not overfilling.
  8. Sprinkle the remaining cheese over the filled potatoes and bake at 375°F (190°C) for 15-20 minutes, until the cheese is melted, bubbly, and golden brown.
  9. Remove from oven and let cool slightly before serving.

Notes

If the filling seems too runny, add more shredded cheese or a tablespoon of cream cheese to thicken before stuffing. Let potatoes cool after the first bake to make scooping easier and keep skins intact. Cook bacon beforehand and drain on paper towels to avoid sogginess. For reheating leftovers, use the oven to keep skins crispy and avoid microwaving.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, bacon and cheese, comfort food, easy recipe, family dinner, holiday side dish

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