Loaded Twice-Baked Potatoes with Bacon and Cheddar

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These twice-baked potatoes are loaded with bacon, cheddar, sour cream, and chives—all the best baked potato toppings mixed right into creamy mashed potato filling.

They take some time but the result is a steakhouse-quality side dish that can be made ahead and reheated perfectly.

Why You’ll Love It

  • All-in-one loaded potato—no extra toppings needed
  • Creamy, cheesy filling with crispy bacon throughout
  • Can be prepped days ahead and baked when ready
  • Individual portions make serving easy
  • Perfect for dinner parties, holidays, or meal prep

Ingredients

  • 4 large russet potatoes (about 10–12 ounces each)
  • 8 slices thick-cut bacon
  • 1/2 cup sour cream
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup whole milk, warmed
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 3 tablespoons fresh chives, finely chopped, plus more for garnish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil for rubbing potatoes

Steps

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes clean and dry them thoroughly.
  3. Poke each potato several times with a fork to allow steam to escape.
  4. Rub the potatoes with olive oil and sprinkle generously with salt.
  5. Place potatoes directly on the oven rack (put a rimmed baking sheet on the rack below to catch drips).
  6. Bake for 60–75 minutes until the potatoes are completely tender when pierced with a knife.
  7. While potatoes bake, cook the bacon in a cast iron skillet over medium heat until crispy.
  8. Transfer bacon to a paper towel-lined plate, let cool, then crumble or chop into small pieces.
  9. Remove potatoes from the oven and let cool for 10 minutes until safe to handle.
  10. Reduce oven temperature to 375°F (190°C).
  11. Cut each potato in half lengthwise.
  12. Using a spoon, carefully scoop out the flesh into a large mixing bowl, leaving about 1/4-inch border of potato attached to the skin.
  13. Place the hollowed potato skins on a baking sheet lined with foil or parchment.
  14. Add the butter, sour cream, and warm milk to the potato flesh.
  15. Mash with a potato masher or fork until smooth and creamy.
  16. Stir in 1 cup of the cheddar cheese, most of the crumbled bacon (reserve some for topping), chives, garlic powder, salt, and pepper.
  17. Taste and adjust seasoning as needed.
  18. Divide the filling evenly among the potato skins, mounding it generously.
  19. Top each filled potato with the remaining cheddar cheese and reserved bacon.
  20. Bake for 20–25 minutes until the cheese is melted and the tops are lightly golden.
  21. Garnish with additional chives and serve hot.

Helpful Tips and Substitutions

Choose potatoes that are similar in size so they cook evenly.

Russets are essential—their starchy flesh creates the fluffiest filling.

For extra crispy skins, brush the hollowed shells with melted butter before filling and bake for 5 minutes empty.

Use a cookie scoop to fill the potato shells neatly and evenly.

Swap sour cream for Greek yogurt for a tangier, higher-protein filling.

Turkey bacon works if you prefer, but the flavor will be milder.

Add 2 tablespoons of cream cheese to the filling for extra richness.

For vegetarian twice-baked potatoes, skip the bacon and add sauteed mushrooms or broccoli.

Serving Ideas

Serve alongside grilled steak, roast beef, or rotisserie chicken.

Pair with a simple green salad to balance the richness.

Offer extra sour cream and chives on the side for those who want more.

Make them a main course by serving two halves per person with a side of roasted vegetables.

Set up a serving platter with the potatoes arranged for buffet-style meals.

Make-Ahead and Storage

Prepare the filled potatoes completely, cover tightly with plastic wrap, and refrigerate for up to 3 days before the final bake.

Add 10–15 minutes to the baking time if baking straight from the refrigerator.

Store fully baked leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat in a 350°F oven for 15–20 minutes or microwave individual potatoes for 2–3 minutes.

To freeze: place unbaked filled potatoes on a baking sheet, freeze until solid, then wrap individually in plastic wrap and foil.

Frozen potatoes can be stored for up to 3 months.

Bake frozen potatoes directly at 375°F for 35–45 minutes until heated through and golden on top.

Better Than Any Steakhouse

These twice-baked potatoes are comfort food at its finest.

The make-ahead option means you can serve restaurant-quality potatoes without last-minute stress.

Once you master these, they’ll become a regular rotation in your kitchen.

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