Loaded Twice Baked Potatoes

Name: Loaded Twice Baked Potatoes
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 medium (about 10 oz each) (1140 g) russet potatoes, scrubbed well and dried; 1 tablespoon (15 ml) olive oil; 1 teaspoon (3 g) kosher salt, for rubbing on the skins; 6 slices (about 6 oz) (170 g) thick-cut bacon, cut into ½-inch pieces; 4 tablespoons (57 g) unsalted butter, at room temperature, cut into pieces; ¾ cup (180 g) sour cream, at room temperature; ¼ cup (60 ml) whole milk, at room temperature; 2 cups (about 8 oz) (225 g) sharp cheddar cheese, freshly grated, divided: 1½ cups for the filling, ½ cup for topping; ¼ cup (12 g) fresh chives, thinly sliced, plus extra for garnish; 1 teaspoon (3 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; ½ teaspoon (1½ g) garlic powder (optional)

From the MyKitchenBank Kitchen

Crisp-skinned russets are baked, scooped, and mashed with sour cream, butter, sharp cheddar, and bacon, then stuffed back into their shells and baked again until golden. A fluffy, tangy, make-ahead side for steak, roast chicken, or holiday tables.

Prep: 25 min
Cook: 1 hr 25 min
Wait: 20 min
Total: 2 hr 10 min
Makes: 8 stuffed potato halves (serves 8 as a side; 4 as a hearty main)

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Ingredients

8 servings

For the potatoes
4 medium (about 10 oz each) (1140 g) russet potatoes, scrubbed well and dried
1 tablespoon (15 ml) olive oil
1 teaspoon (3 g) kosher salt, for rubbing on the skins
For the filling
6 slices (about 6 oz) (170 g) thick-cut bacon, cut into ½-inch pieces
4 tablespoons (57 g) unsalted butter, at room temperature, cut into pieces
¾ cup (180 g) sour cream, at room temperature
¼ cup (60 ml) whole milk, at room temperature
2 cups (about 8 oz) (225 g) sharp cheddar cheese, freshly grated, divided: 1½ cups for the filling, ½ cup for topping
¼ cup (12 g) fresh chives, thinly sliced, plus extra for garnish
1 teaspoon (3 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
½ teaspoon (1.5 g) garlic powder (optional)

Equipment (8)

Rimmed baking sheet, about 18×13 inches (46×33 cm)
Wire rack or oven rack for baking potatoes
Large skillet for bacon
Large mixing bowl
Potato masher or ricer
Box grater
Fork and paring knife
Tablespoon for scooping

Steps

Before you start

Take the butter, sour cream, and milk out of the fridge 30 minutes ahead so they mix in smoothly and don't cool the potato.
Choose 4 evenly sized russets (about 10 oz / 285 g each) so they bake at the same rate.
Grate the cheddar from a block; pre-shredded cheese contains anti-caking starch and melts less creamily.
Total time is about 2 hours 10 minutes, most of it hands-off oven time.

1
Heat the ovenOven 425°F / 220°C
- Position a rack in the center of the oven and preheat to 425°F (220°C).
- Scrub the potatoes and dry them completely.
- Prick each potato 6–8 times with a fork.
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Ready when: Oven reaches 425°F (220°C)
Tip: Dry skins are essential for crisp, not leathery, skins.
2
Season and bakeOven 425°F / 220°C
- Rub the potatoes with the olive oil and then the 1 teaspoon kosher salt.
- Place them directly on the oven rack with a baking sheet on the rack below to catch drips.
- Bake at 425°F (220°C) for 55–65 minutes.
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Ready when: Skins are dry and crisp, and a paring knife slides into the center with no resistance (internal temperature about 205°F / 96°C).
Tip: Do not wrap in foil; it steams the skin soft.
3
Cook the bacon
- While the potatoes bake, cook the bacon pieces in a large skillet over medium heat, stirring occasionally, for 8–10 minutes.
- Transfer to a paper towel-lined plate, leaving the fat behind.
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Ready when: Bacon is deep golden brown and crisp, with no soft fatty spots.
Tip: Start with the pan cold-to-warm so the fat renders gently before the meat browns.
4
Rest the potatoesOven 375°F / 190°C
- Remove the potatoes from the oven and let them rest on a rack for 10 minutes, until cool enough to handle with a folded towel.
- Leave the oven on but lower it to 375°F (190°C) for the second bake.
- Line a rimmed baking sheet with parchment.
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Ready when: Potatoes can be held comfortably in a towel.
Tip: Don't wait longer than 15 minutes; cold potato flesh turns gluey when mashed.
5
Scoop the flesh
- Cut each potato in half lengthwise.
- Scoop the flesh into a large bowl with a spoon, leaving a ¼-inch (6 mm) wall of potato so the shells hold their shape.
- Set the shells cut side up on the lined baking sheet.
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Ready when: Shells are sturdy and intact, with a thin layer of flesh remaining.
Tip: Work while the potatoes are still warm; scooping is much easier.
6
Mash the filling
- Add the butter to the hot potato flesh and mash until mostly smooth with a few small lumps.
- Stir in the sour cream, milk, 1½ cups of the cheddar, three-quarters of the bacon, the chives, 1 teaspoon salt, the pepper, and garlic powder if using.
- Mix just until combined.
- Taste and add salt if needed.
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Ready when: Filling is creamy, thick, and holds a mound on a spoon.
Tip: Don't use a food processor or overmix; it makes the starch gummy.
7
Stuff the shells
- Divide the filling among the 8 shells, mounding it generously.
- Sprinkle with the remaining ½ cup cheddar and the remaining bacon.
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Ready when: Each shell is generously mounded and evenly topped.
Tip: Make-ahead point: cover and refrigerate here for up to 2 days.
8
Bake againOven 375°F / 190°C
- Bake at 375°F (190°C) for 20–25 minutes, until heated through.
- If the tops aren't browned, broil on high for 1–2 minutes, watching constantly.
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Ready when: Cheese is bubbly and golden in spots, and the filling reaches 165°F (74°C) in the center.
Tip: Add 10 minutes if baking straight from the fridge.
9
Garnish and serve
- Let the potatoes sit 5 minutes, then sprinkle with extra sliced chives.
- Serve hot.
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Ready when: Filling is set and steaming, not molten.

Good to know

Tips

Russets are best: their high starch gives fluffy filling and sturdy shells; waxy potatoes turn dense.
Bake potatoes directly on the rack for the crispest skin; a pan underneath catches drips.
Pat the cooked bacon dry and keep it crisp by adding some on top only, which prevents sogginess.
For extra-crisp skins, brush the empty shells with a little bacon fat and bake them 5 minutes before filling.

Make ahead

Complete through stuffing (step 7), cover tightly, and refrigerate up to 2 days, or freeze unbaked for up to 3 months. Bake from the fridge at 375°F (190°C) for 30–35 minutes, or from frozen at 375°F (190°C) for 50–60 minutes, until 165°F (74°C) in the center.

Storage & reheating

Cool leftovers and refrigerate in an airtight container up to 4 days. Freeze baked potatoes individually wrapped up to 3 months. Do not leave at room temperature more than 2 hours. Reheat at 375°F (190°C) for 15–20 minutes (30–35 from frozen), or microwave a single potato 2–3 minutes.

Substitutions

sour cream → plain full-fat Greek yogurt. Same quantity; slightly tangier and a bit less rich.
sharp cheddar cheese → Gruyère, Colby Jack, or pepper Jack. Use the same weight; pepper Jack adds heat.
fresh chives → thinly sliced green onion tops. Use the same amount for a similar mild onion flavor.
thick-cut bacon → cooked crumbled breakfast sausage or sautéed mushrooms. Use about 1 cup; drain well.