Why You’ll Love This Recipe
I love this recipe because it takes a simple baked potato and turns it into something extra indulgent and satisfying. The filling is rich, cheesy, and full of flavor, while the crispy potato shell adds texture. These potatoes are also easy to prepare ahead of time and bake when I’m ready, making them perfect for family dinners, holidays, or even game day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 large baking potatoes
1 cup sour cream
½ cup milk
4 tbsp butter
½ tsp salt
½ tsp pepper
1 ½ cups shredded cheddar cheese, divided
½ cup chopped green onions
Directions
I preheat my oven to 350°F (175°C). I place the potatoes directly on the oven rack and bake them for about 1 hour until tender, then let them cool just enough to handle.
I cut each potato in half lengthwise and scoop out the pulp, leaving a thin shell so the skins stay sturdy. I mash the pulp with sour cream, milk, butter, salt, pepper, 1 cup of cheese, and chopped green onions until smooth and creamy.
Next, I spoon the mixture back into the potato shells, making sure they’re well filled. I sprinkle the remaining cheese on top and bake the potatoes again for 15–20 minutes until they’re heated through and the cheese is melted and bubbly.
Servings and Timing
This recipe makes 8 servings. It takes about 1 hour and 20 minutes to cook in total, with only a few minutes of hands-on prep in between baking.
Variations
Sometimes I swap cheddar for Monterey Jack or pepper jack for a little kick. I also like adding a spoonful of cream cheese or ranch seasoning to the filling for extra richness. If I want a lighter version, I replace the sour cream with Greek yogurt. For a vegetarian twist, I mix in sautéed mushrooms or roasted broccoli.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them at 350°F for about 15 minutes or until hot. I can also freeze twice baked potatoes before the second bake—just wrap them tightly and store for up to 2 months. When I’m ready, I bake them straight from frozen until warm and golden.
FAQs
Can I make these ahead of time?
Yes, I prepare them up to the second bake, then refrigerate until ready to cook.
Can I freeze twice baked potatoes?
Yes, I freeze them unbaked and cook them straight from frozen when needed.
What type of potato works best?
I like using large baking potatoes, such as Russets, because they have sturdy skins and fluffy insides.
Can I use different cheese?
Yes, cheddar is classic, but mozzarella, gouda, or pepper jack all work well.
How can I make these vegetarian?
I simply leave out the extra mix-ins like meat and add more veggies such as mushrooms, peppers, or broccoli.
What can I serve with loaded twice baked potatoes?
They pair well with grilled meats, salads, or can even be enjoyed as a hearty main dish.
Can I use leftover mashed potatoes for this recipe?
Yes, I can mix leftover mashed potatoes with the fillings and stuff them into fresh potato skins.
How do I keep the skins from breaking?
I leave a thin layer of potato inside when scooping so the shells stay sturdy.
Can I make them lower in fat?
Yes, I use Greek yogurt instead of sour cream and reduce the cheese.
How do I reheat them without drying out?
I cover them with foil and bake until heated through, which keeps the filling moist.
Conclusion
Loaded twice baked potatoes are one of my favorite side dishes because they’re comforting, versatile, and always crowd-pleasing. I love the combination of creamy filling, crispy skins, and gooey melted cheese. Whether I serve them at a holiday table or a casual dinner, they always disappear fast.
Loaded Twice Baked Potatoes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Loaded twice baked potatoes are a rich and comforting side dish made by stuffing crispy potato skins with a creamy, cheesy filling of mashed potato, sour cream, butter, and green onions, then baking again until golden and bubbly. Perfect for family dinners, holidays, or game day.
Ingredients
4 large baking potatoes (Russet recommended)
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, divided
1/2 cup chopped green onions
Instructions
- Preheat oven to 350°F (175°C). Place potatoes directly on the oven rack and bake for about 1 hour, or until tender. Let cool slightly.
- Cut each potato in half lengthwise and carefully scoop out the pulp, leaving a thin layer inside the skins for sturdiness.
- Mash the potato pulp with sour cream, milk, butter, salt, pepper, 1 cup of cheddar cheese, and green onions until smooth and creamy.
- Spoon the mixture evenly back into the potato shells.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 15–20 minutes, or until heated through and the cheese is melted and bubbly.
Notes
Swap cheddar for Monterey Jack, gouda, or pepper jack for variation.
Add cream cheese or ranch seasoning for extra richness.
Use Greek yogurt instead of sour cream for a lighter option.
Add sautéed mushrooms, roasted broccoli, or peppers for a vegetarian twist.
Freeze before the second bake for up to 2 months; bake from frozen when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
