Loaded Twice Baked Potatoes are a classic side dish for dinner that everyone loves!

Loaded twice baked potatoes

Creamy and cheesy on the inside, with a crispy, salty skin, ABK’s Loaded Twice Baked Potatoes are a side dish dream come true! They’re packed with flavor and dressy enough to serve alongside your favorite Sunday roast or casual enough to enjoy at a BBQ.

Why we love twice baked Potatoes

This recipe is so versatile! Add your favorite potato mix-ins to cater to your family’s tastes. Try adding bacon and chives, Gruyère with small chunks of ham, or steamed veggies. 

Make a day or two ahead. There’s no need for a last-minute rush. Assemble baked potatoes, wrap, and refrigerate for up to a few days. They’re ready to heat when you’re ready to eat! 

Large russet potatoes for twice baked potatoes

Use as either a main or side dish. Twice baked potatoes can be served with a variety of main dishes. They are also hearty enough to serve as a main dish. Add a salad and you’re good to go! 

Include the family. Scooping the potatoes, mashing and adding ingredients, grating, and baking are all basic skills that are fun for kids and new cooks to practice. Let them help with your meal prep!

How to make twice baked potatoes

A quote from Si:
“I fell in love with twice baked potatoes as a kid. I still remember my mom and dad making twice baked potatoes for the first time. They had the old BH&G cookbook (with the red and white checked cover) opened up on the counter. Dad read the recipe to Mom while they both worked on adding ingredients together. That creamy mashed filling stuffed back into a baked potato jacket was such a treat.”

Step-by-Step Loaded Twice Baked Potatoes

  1. Bake potatoes for 1 to 1½ hours.
  2. Cut the top fourth off each potato and scoop out the insides, leaving a thin layer so the potato holds its shape.
  3. Add half-and-half, sour cream, spices, and cheese, then carefully fill the skins.
  4. Top with cheese and bake until warmed through and the cheese is melted.
Loaded Twice Bake Potatoes

2 Tips for best Loaded twice baked potatoes

Mash, don’t whip. Mashing potatoes creates a smooth, creamy consistency. Potatoes that are whipped can become heavy and gluey. 

Be sure to grate the cheese yourself. Pre-grated cheese is convenient but can also be covered in cornstarch, which prevents cheese from melting smoothly. If you buy grated cheese, go for a trusted brand, such as Tillamook. 

Pineapple Brown Sugar Ham Glaze

Some dishes we love to serve with these potatoes are: Pineapple Brown Sugar Ham, Beef Fajita Shish Kabobs, and Chicken, Pear, and Smoked Gouda Salad. 

Originally published in 2014; photos and content updated in 2026

Loaded Twice Baked Potatoes

5 from 1 vote
Print Pin
Loaded Twice Baked Potato on a dinner plate with salad.
Author: Si Foster
Course: main, Main Course, side, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 -7 large potatoes
Creamy and cheesy on the inside, with a crisp and salty outside, ABKs’ Loaded Twice Baked Potatoes are a side dish dream come true!

Ingredients 

  • 6-7 russet potatoes, ¾ to 1 pound each
  • ½ cup unsalted butter, room temperature
  • 1 cup half-and-half, warmed for 1 minute in microwave
  • 1-2 teaspoons salt
  • 1 teaspoon pepper
  • 1-1 ½ cups sour cream
  • 3 cups grated cheese, divided (I use Medium Cheddar or Colby Jack)

Instructions

  • Preheat oven to 350 degrees. Place rack in the center of the oven. Place a piece of parchment paper on a baking sheet.
  • Wash and pat potatoes dry. Coat with butter and sprinkle with salt and pepper. Pierce the potatoes with a fork about three times to allow heat to escape.
  • Bake potatoes on prepared cookie sheet for 1-1 ½ hours or until knife is easily inserted in center of potato. Remove from oven and cool for 10 minutes.
  • Cut off the top fourth of the potato lengthwise, using a dishtowel to protect your hand if needed. Gently scoop out the insides of the potato, leaving enough potato attached to the skin for the potato to be able to maintain its shape. Place potato insides in a large bowl. Place the potato skins back on the baking sheet.
  • Add butter, half-and-half, and salt and pepper. Using a potato masher, mash the potatoes until the ingredients are incorporated. Stir in the sour cream and 2 ¼ cups grated cheese. Taste and add salt and pepper as needed.
    You may want to adjust the measurements of butter, half-and-half, and sour cream depending on the size of potatoes used.
  • The potatoes should be very creamy and soft. If they are not, add half-and-half or sour cream a few tablespoons at a time until soft.
  • Using a large spoon, fill the potato skins until heaping. Top with remaining grated cheese. Bake for 15-20 minutes, uncovered, until heated through and cheese is melted.
  • Serve immediately or keep warm in the oven until serving.

Notes

This recipe varies depending on the size of the potatoes used. If the potatoes are large, use more half-and-half and sour cream to achieve the desired consistency. You’re looking for the same consistency as a creamy mashed potato.
If making ahead, stuff the potatoes after making the mashed mixture. Cover with plastic wrap and refrigerate. When ready to cook, uncover and let sit on counter for 30 minutes. Bake for about 30 minutes at 350 degrees or until heated through. Remove from oven during the last 10 minutes of cooking and top with grated cheese. Place back in oven until cheese is melted.
For young children or those with smaller appetites, use two small potatoes in place of one large.
I always use russet potatoes. Their skins are tougher than any other potato and will hold up to being baked, scraped, and then rebaked.
If you have any extra filling, save it in a bowl and refrigerate to reheat later.
 

Did you make this recipe?

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