These twice-baked potatoes have a great flavor and are a perennial favorite! I’ve been cooking these for years; they’re fantastic heated up the next day for lunch and make a nice side dish for any meal.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- ½ cup milk
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
Instructions
- Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
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- Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle.
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- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
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- Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
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- Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy.
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- Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.
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- Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve Hot!
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Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 15 g |
| Sodium | 537 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Maybe this is just an Australian thing but here we just call these fully loaded potato. I didn’t use a blender, as I know with starchy potatoes, this can make the consistency horrible. As for milk…. why? Using speck bacon diced and cooked until crispy is way better. And where are the chives? This recipe is very basic and works. But not what I’d call good. Another thing to elevate this is chilli flakes. I also prefer parmesan over cheddar as the cheddar is often too oily.
I also make it just like this as a snack — take the monster baked potatoes and cut in half before baking. The cut side forms a skin so you can still cut them in half for the scraping and filling. Then with 4 big potatoes, you now have 16 snack-sized twice-baked potatoes.
I have used many recipes for twice baked potatoes over the years, but this one is the best I’ve ever used. I salted and peppered and added a little bit of garlic powder to the Shell of the potato. I used a jack cheese and cheddar cheese mix and green onion and bacon within the potato mixture to add to the flavor. I topped the potato with green onions and bacon before it’s final 15 minutes in the oven. I omitted the cheese on top so that it would reduce the lactose for my family that has issues with that. It came out amazing. Although you can’t tell by the picture, there were five half potatoes side by side and one half on the end. After they were cooled and ready to plate they came out perfectly as expected. The family ate every bit of the potato, even the skins.
As another poster stated, I also used cream instead of milk. Just my preference with mashed potatoes. This recipe is very tasty! Thanks for posting it!
The best twice baked potatoe I have it as a meal, I add cooked broccoli
My family loved this recipe. The only change I made was I used cream instead of milk. It is now a family favorite.
People liked but I was disappointed with the consistency of the filling. Next time would cut down the milk to 1/4 c and sour cream to 3/4 c and 2 tbsp of butter. I even used six potatoes instead of the 4 called for.
These are a lot better than Texas roadhouse loaded potatoes. No lie
I used 2 baked potatoes. 1 big for husband and 1 little one for me. I baked it in foil for about 2 hours at 400° and then I put shredded colby jack cheese, McCormick’s Bacon Pieces bits sour cream, milk and 2 green onions sliced for about 20 minutes to bake with our T-bone steak
This was beyond excellent! So simple top make and the taste was outstanding- better than any I have had in restaurants. The beauty of it is the ability to alter it to everyone’s tastes- want more cheese or bacon on top? No problem! Want your filling to contain slightly more of something? Remove the filling into everyone else’s potatoes and then “enhance” the remaining one to order. There is actually far more filling than could be held by the potato skins I used, even when mounding it up, so someone is going to be the lucky finisher of what’s left in the mixing bowl. Fantastic-
Was looking for a good double baked potato recipe and this one hit the spot. Super easy and came out delicious.
Amazing
I’ve been making these for years. I set up a little salad bar and let each guest add their own toppings. Then place under broiler.
Delicious and so easy I could do it. This will be a regular thing at my house.
I’ve made these twice now and I love them! I don’t change anything except I buy bacon that’s already crumbled so cooking it is eliminated, making them even quicker to make! I also mix the bacon in with the filling instead of putting it on top. Yum! Thanks for a great recipe!
This recipe was amazing! I didn’t have any green onions, so I left those out. It was still a huge hit! Only thing I would recommend is making a larger batch.
I substituted light sour cream and half and half instead of milk. It was a tad bland. Next time I might use some Greek Freak to pick it up.
Cooked this last night and it was a massive hit. Everyone loved them.
Great recipe. I tweak it very little by adding extra half cup cheese and cutting four slices bacon. It is a wonderful recipe.
Great recipe! Easy, adjustable for family preferences, one of my “make ahead” favorites. Can be altered to accompany any main. The variations are only limited by one’s imagination!
Added about 1/4 cup of softened cream cheese we had to use, and WOW these are the best twice baked potatoes we have ever had. Also had to omit the green onion due to dietary preferences, but still amazing.