3 from 1 vote

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!
Course Side Dish
Cuisine American
Keyword bacon, cheese, potatoes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 potatoes
Calories 537kcal


  • 4 large baking potatoes
  • 4 tablespoons unsalted butter
  • Seasoned salt
  • 1 pound bacon cooked and crumbled
  • 1/3 cup sour cream
  • 1/4 cup fresh chives thinly sliced
  • 1 1/2 cups cheddar cheese shredded


  • 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.



Calories: 537kcal | Carbohydrates: 35g | Protein: 17g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 525mg | Potassium: 916mg | Fiber: 2g | Sugar: 2g | Vitamin A: 522IU | Vitamin C: 11mg | Calcium: 192mg | Iron: 2mg