Fully Loaded Twice Baked Potatoes Recipe with Video ⋆ Real Housemoms (2024)

By Aubrey · Published: February 27, 2020 · Last Updated: February 27, 2020 This post may contain affiliate links. Read my disclosure policy.

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Baked potatoes are always a big hit and these Fully Loaded Twice Baked Potatoes are no exception! This make-ahead twice baked potato recipe is a dinner win!

My Fully Loaded Twice Baked Potatoes were inspired by the classic loaded baked potato. Now I’ve made them even better! I love just making this recipe for holiday dinners, but I also love these make-ahead twice-baked potatoes for entertaining!

I can do all the prep ahead of time and just pop them into the oven before dinner. I put some baked potato toppings into the filling for a flavor combo you won’t forget! You really can’t go wrong with bacon and cheese.

If you want all these delicious flavors without the prep time, try my loaded mashed potato casserole next. It’s just as delicious!

FULLY LOADED TWICE BAKED POTATOES
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I can’t resist a good loaded potato. This easy twice baked potato recipe calls my name every time I look at it. You won’t believe how creamy and delicious it is until you sink your teeth into that first bite. What’s even better is that you can make these baked potatoes with just a handful of ingredients!

Ingredients to Make A Twice-Baked Potato Recipe

Baking potatoes
Butter
Season salt
Bacon
Sour cream
Chives
Shredded cheddar cheese

The only thing better than this simple ingredient list are the easy to follow instructions. Since these baked potatoes get baked twice, most people assumed they’re complicated to make. Not true!

This recipe is as simple as it can be. Putting dinner on the table with this twice baked potato recipe as the side will be a breeze.

How to Make Twice Baked Potatoes

Start by preheating the oven. Prepare your potatoes by scrubbing the skins and poking holes all over each one using a fork.
Then place butter in a roasting dish a warm until melted. Roll the potatoes in the butter until they’re completely coated.
Next, sprinkle all sides with season salt and roast in the oven until a fork inserted can be pulled out easily
Once the potatoes are cooked, remove them from oven and allow to cool. Once cool to the touch, slice in half to create nice long potato boats.
Here’s the tricky part. You need to scoop out the center of the potato, but leave a border of potato on the skins. You’re making a bowl for the filling to go back into and you don’t want the bowl too thin. Place the scooped out potato into a medium bowl.
Add the sour cream, bacon crumbles, chives, and cheese into the bowl and mix and mash everything together. Once well mixed, spoon the mixture back into the potato skins. You’ll overfill the potatoes, just pile the filling on top.
Sprinkle some more cheese on top and place the potatoes back into the roasting pan.
Place the pan back into the oven and bake until cheese has melted and the potatoes are warmed through.

See? That’s nothing to be scared of by right? Twice baking the potatoes does take a little time and effort, but it is SO worth it in the end. Trust me, once you try a twice-baked potato you will never go back to just regular baked potatoes.

Why Do I Need To Bake The Potatoes Twice?

Baking the potatoes twice is essential for adding that extra amazing flavor. Baking the potatoes a second time gives you a beautiful mixture between a regular baked potato and mashed potatoes. Heaven in your mouth friends.

What Goes With Easy Twice Baked Potatoes?

So many dishes go great with these potatoes. It’s one of those side dishes that you can just throw in with almost any dinner and it still works.

When I serve up this twice baked potato recipe, I will usually pair it with a simple chicken recipe. Slow Cooker Honey Garlic Chicken, these potatoes, and an easy wedge salad are an easy dinner win at my house!

Can I Freeze A Twice Baked Potato Recipe?

These easy twice baked potatoes freeze wonderfully. Wrap each cooked potato separately in plastic wrap, then place all the individually wrapped potatoes into a gallon-size freezer bag. Once you have everything prepped and ready, place the bag of potatoes in the freezer for up to three months!

These potato recipes are so good they might upstage dinner!

Bacon Jalapeno Popper Twice Baked Potatoes
Loaded Potato Skins
Red Potato Salad
Baked Sweet Potato
Instant Pot Mashed Potatoes
More SIDE DISH recipes…

Tools used to make Fully Loaded Twice Baked Potatoes

Roasting dish: This dish set is one of my favorites to use for roasting just about anything. It’s a perfect size and holds up so well!

Stainless steel scooper: Scooping potatoes is made so easy by using a little hack. I always use an ice cream or cookie scoop to make the process 10 times easier.

*This post originally posted on 05/27/2014.

Fully Loaded Twice Baked Potatoes

Baked potatoes are always a big hit and these Fully Loaded Twice Baked Potatoes are no exception! This make-ahead twice baked potato recipe is a dinner win!

Print Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Course: Side Dish

Cuisine: American

Keyword: bacon, cheese, potatoes

Servings: 8 potatoes

Calories: 537kcal

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

Preheat oven to 425 degrees F.
Scrub the potato skins and poke holes all over them using a fork.
Melted butter in a roasting dish. Roll the potato in the butter to coat them completely. Sprinkle all sides with seasoned salt.
Roast potatoes in the oven for 45 to 60 minutes, or until a fork inserted can be pulled out easily.
Remove potatoes from oven and allow to cool to the touch.
Once cooled, slice potatoes in half horizontally. Carefully scoop out the center leaving a border of potato on the skins. Place the scooped out potato into a medium bowl.
To the bowl, add the sour cream, bacon crumbles, chives, and 1 cup of cheese, and mix with the potatoes until fully incorporated.
Spoon the mixture back into the potato skins. The skins will be overfull.
Top potatoes with the remaining cheese and place back into the roasting pan.
Return to oven and bake until cheese has melted and the potatoes are warmed through, about 15 to 30 minutes.
Remove from oven and serve warm. We like to top our potatoes with extra sour cream and chives.

Video

Nutrition

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Fully Loaded Twice Baked Potatoes Recipe with Video ⋆ Real Housemoms (2024)

FAQs

Why are my twice baked potatoes falling apart? ›

Do not wrap the potatoes in foil before baking. It softens the shells and will make them fall apart. Baking them unwrapped makes the skins crispy and stronger, which will help keep the potatoes together when scooping out the flesh and filling them.

Find Out More ›

What does soaking potatoes do before baking? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

See Details ›

Why do restaurants bake potatoes in foil? ›

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

Find Out More ›

What is the difference between baked potato and twice baked potato? ›

The second bake involves mashing all of your cooked potatoes with butter, cheese, milk, and other mix-ins, then filling the potato skins back up, topping with more cheese, and baking until everything is warmed through. It's the most decadent.

See Details ›

Why are my twice baked potatoes sticky? ›

Tip: Don't over mix the potato filling. Over-mixing causes mashed potatoes to become gluey instead of light and fluffy.

How long can twice-baked potatoes sit out? ›

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

Find Out More ›

What to serve with a twice baked potato? ›

The best side dishes to serve with twice-baked potatoes are Mississippi pot roast, chicken drumsticks, roasted duck, braised beef, vegetarian chili, kalua pork, lamb chops, grilled salmon, roasted vegetables, shrimp scampi, steak, chicken Caesar salad, BBQ ribs, mushroom gravy, and green beans almondine.

Why are my twice-baked potatoes runny? ›

The likely cause of runny potatoes is too much liquid. This can happen if you use small(ish) potatoes.

Know More ›

Should you put salt in water when soaking potatoes? ›

Fill a large bowl with cold water and stir in 2 tablespoons of salt. Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier. When the potatoes are done soaking, drain them, and dry very well with a towel.

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Why should a potato be scrubbed before baking? ›

“Since potatoes grow in dirt, it's important to wash them thoroughly before cooking, which helps prevent food-borne illness,” says RJ Harvey, RDN, CEC, culinary director at Potatoes USA, the national marketing and promotion board representing U.S. growers and importers.

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Is it better to season potatoes before or after cooking? ›

We tasted the potatoes and agreed that post-salting is better than pre-salting. Salting before or after clearly makes a difference. The outside of the post-salted potatoes is more crispy and has a nice bite to it, whereas the outside of the pre-salted potatoes is tough and leathery.

Discover More ›

Should you poke holes in potatoes before baking? ›

Rumor has it that an un-pricked spud will explode in the oven—but in all actuality, that's unlikely. Conventional wisdom says that when you bake a potato, you have to prick it with a fork all over a few times, piercing the skin to allow steam to release.

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Why do baked potatoes taste better in restaurants? ›

The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.

Keep Reading ›

Why do restaurants put salt on the outside of baked potatoes? ›

Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt.

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How does Gordon Ramsay cook potatoes? ›

Carefully add the potatoes to the hot tray along with the garlic and rosemary. Toss to coat in the fat and spread out in a single layer so they cook evenly. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown. Season with sea salt and freshly ground black pepper to serve.

Keep Reading ›

Are twice cooked potatoes good for you? ›

Double cooking potatoes can improve the absorption of starch-based carbohydrates, encourage SCFA production, and promote gut health and weight loss. So next time you're cooking up a batch of potatoes, consider giving them a double cook for maximum nutritional benefit.

How long to heat up twice baked potatoes? ›

How to Reheat Twice-Baked Potatoes in the OVEN

Preheat your oven to 400 degrees F.
Place the potatoes on a lightly greased baking sheet.
Bake for 20-25 minutes or until completely heated through.

How to make smashed potatoes Gordon Ramsay? ›

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

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