The Ultimate Loaded Twice Baked Potatoes Recipe

There are some foods that just feel like a warm hug, and for me, a good potato dish is at the top of that list. I’ll never forget the first time I had a twice baked potato at a church potluck when I was about ten. It was classic, simple, and comforting. But as I got older and started developing my own recipes, I knew I wanted to create my own version of Loaded Twice Baked Potatoes that was more than just comforting. I wanted it to be memorable.

For years, I stuck to the traditional cheddar and bacon. It’s a combination that never fails. One afternoon, while planning a menu for a little dinner party, I had a block of Gruyère cheese in the fridge from another recipe. On a whim, I decided to grate some into the potato filling along with the sharp cheddar.

That decision, y’all, was a game changer. The nutty, slightly sweet, and complex flavor of the Gruyère melted into the creamy potato filling, complementing the sharp cheddar and smoky bacon in a way I never expected. It added a touch of elegance, a layer of flavor that made everyone stop and ask, “What is in these potatoes?” Now, it’s my signature touch, the little secret that makes this classic side dish truly pop.

Skip to My Special Recipe!

Why This Loaded Twice Baked Potatoes Recipe Works

Twice baked potatoes have long been a beloved staple, gracing the tables of classic American steakhouses and family potlucks for decades. Their popularity is no mystery. They combine the fluffy interior of a perfect baked potato with a creamy, cheesy, and savory filling, all held together in its own crispy, edible bowl. It’s comfort food engineering at its finest, a dish that feels both indulgent and wonderfully nostalgic.

The standard recipe is tried and true, a delightful mix of mashed potato pulp, butter, sour cream, cheddar cheese, and bacon. It’s a solid foundation, but I always felt it had the potential for a little something more. My goal was to elevate the flavor without losing the soul of the dish. I wanted to add complexity and a depth that would make each bite more interesting than the last.

The secret that makes this recipe truly special is the addition of Gruyère cheese. While sharp cheddar provides that familiar, tangy bite we all love, Gruyère introduces a sophisticated, nutty richness. It’s a fantastic melting cheese, known for its role in classic French onion soup and fondue, and it brings that same luxurious, creamy texture to the potato filling. The Gruyère melts seamlessly, creating an incredibly smooth consistency and a flavor that beautifully balances the smokiness of the bacon and the sharpness of the cheddar. This isn’t just another cheese, it’s the ingredient that transforms a great side dish into an unforgettable one.

We also pay close attention to the details. Using full-fat sour cream and cream cheese ensures the filling is velvety and rich, not watery. Opting for thick-cut bacon means you get satisfying, meaty bits in every bite, not just tiny crumbles that get lost. Every element works in harmony to create the absolute best Loaded Twice Baked Potatoes you’ll ever have.

Ingredients for Loaded Twice Baked Potatoes

The magic of this recipe comes from using simple, high-quality ingredients and combining them in just the right way. That little twist of Gruyère cheese is what takes it over the top, but every component plays a crucial role in building the perfect bite. Here’s what you’ll need to have on hand.

• 4 large Russet potatoes, scrubbed and dried
• 1 tbsp olive oil
• 2 tsp coarse sea salt, divided
• 8 slices thick-cut bacon, cooked crisp and crumbled
• 1/2 cup sour cream, full-fat
• 4 oz cream cheese, softened to room temperature
• 4 tbsp unsalted butter, softened
• 1 cup sharp cheddar cheese, freshly grated, divided
• 1/2 cup Gruyère cheese, freshly grated
• 1/2 cup sliced green onions or chives, plus more for garnish
• 1/2 tsp black pepper, freshly ground

A few notes on these ingredients make all the difference. For the potatoes, you really want to use Russets. Their high starch content creates a fluffy, light interior when baked, and their thick skins become perfectly crisp and sturdy enough to hold all that delicious filling.

When it comes to the cheese, I can’t stress this enough, please grate your own! Pre-shredded cheeses are coated in anti-caking agents that prevent them from melting as smoothly. For the best flavor, choose a good quality sharp or extra-sharp cheddar. And for our star ingredient, the Gruyère, this nutty, earthy Swiss cheese is the key to elevating the entire dish. It brings a depth of flavor that cheddar alone just can’t replicate.

Don’t skimp on the dairy, either. Full-fat sour cream and softened block cream cheese are essential for creating that ultra-creamy, luxurious texture in the filling. Finally, using thick-cut bacon ensures you get a substantial, smoky, and salty crunch in every bite. It’s these little details that turn a good recipe into a truly great one.

Step-by-Step Instructions For Making Loaded Twice Baked Potatoes

Making these potatoes is a simple process, but following the steps carefully ensures you get crispy skins and a perfectly creamy filling every time. Let’s walk through it together.

Step 1: Prepare and Bake the Potatoes

First, get your oven preheating to 400°F. While it heats up, give your Russet potatoes a good scrub under running water and pat them completely dry. A dry potato is the first step to a crispy skin. Use a fork to prick the potatoes all over, about 8-10 times each. This allows steam to escape during baking, preventing them from exploding in your oven. Next, rub each potato with olive oil, making sure to coat the entire surface, and then sprinkle them generously with one teaspoon of coarse sea salt. Place them directly on the middle oven rack and bake for 50-60 minutes. They’re done when the skins are crisp and a knife slides easily into the center.

Step 2: Prepare the Toppings and Fillings

While those potatoes are having their first bake, it’s the perfect time to prep your other ingredients. Cook your bacon until it’s nice and crisp. I like to do this in a skillet or on a sheet pan in the oven. Once cooked, let it drain on a paper towel-lined plate to remove excess grease before crumbling it. This is also the time to grate your cheeses if you haven’t already and thinly slice your green onions.

Step 3: Scoop the Potatoes

Once the potatoes are done, carefully remove them from the oven. They will be very hot, so let them cool for about 10-15 minutes, just until you can handle them without burning your fingertips. Using a sharp knife, slice each potato in half lengthwise. With a spoon, gently scoop out the hot pulp into a large mixing bowl, leaving about a quarter-inch thick wall of potato attached to the skin. This border is crucial as it provides the structure to hold the filling. Place the hollowed-out potato skins on a baking sheet, cut side up.

Step 4: Create the Creamy Filling

To the bowl with the hot potato pulp, immediately add the softened unsalted butter. Use a potato masher or a fork to mash it all together until the butter is completely melted and the potatoes are mostly smooth. Working while the potatoes are hot is key to melting the butter. Next, add the softened cream cheese, sour cream, three-quarters of a cup of the cheddar, all of the glorious Gruyère, most of the bacon (save some for the top!), the green onions, the remaining teaspoon of salt, and the black pepper. Use a spatula to gently stir until everything is just combined. Be careful not to overmix, as this can make the filling gummy.

Step 5: Stuff and Top the Potato Skins

Now for the fun part! Evenly divide the filling mixture among the eight potato skins. Don’t be shy here, mound it up nice and high. Sprinkle the tops with the cheddar cheese and crumbled bacon you set aside earlier.

Step 6: The Second Bake

Place the baking sheet with your loaded potatoes back into the 400°F oven. Bake for 15-20 minutes, or until they are heated all the way through and the cheese on top is melted, bubbly, and starting to turn golden brown. For an extra crispy, browned top, you can switch the oven to broil for the last minute or two. Just be sure to watch them like a hawk, as they can go from perfect to burnt in a matter of seconds.

Step 7: Garnish and Serve

Remove your beautiful Loaded Twice Baked Potatoes from the oven. Garnish with a sprinkle of fresh green onions for a pop of color and fresh flavor. Serve them immediately while they’re hot and the cheese is gloriously gooey.

How To Serve Loaded Twice Baked Potatoes

These Loaded Twice Baked Potatoes are so versatile they can truly shine in any meal. They are hearty enough to be the star but also play beautifully as a supporting character. The most classic way to serve them is as an upscale side dish for a steak dinner. Imagine one of these next to a perfectly grilled ribeye or filet mignon, it’s a match made in steakhouse heaven.

They are also a fantastic accompaniment to other main courses like roasted chicken, glazed ham, or juicy pork chops. Because they can be prepared ahead of time, they are an absolute lifesaver for holiday meals like Thanksgiving or Christmas, freeing up valuable oven space and time on the big day.

Don’t be afraid to let them take center stage, though. For a satisfying lunch or a casual weeknight dinner, you can serve two potato halves as the main course. Just pair them with a big, crisp green salad tossed in a sharp vinaigrette. The acidity from the dressing provides a wonderful contrast to the rich, creamy potatoes.

If you’re hosting a game day party or a casual get-together, these are always a huge crowd-pleaser. You can even get creative with the toppings to create a little potato bar. Here are a few ideas to get you started:

• A dollop of sour cream or plain Greek yogurt for extra tang and creaminess.
• A sprinkle of smoked paprika or cayenne pepper for a touch of smoky heat.
• Diced fresh jalapeños or pickled jalapeños for those who like a spicy kick.
• Caramelized onions for a deep, sweet, and savory flavor boost.

No matter how you choose to serve them, these potatoes are guaranteed to be a hit. Just be prepared for everyone to ask you for the recipe!

How To Store & Reuse Loaded Twice Baked Potatoes Leftovers

One of the best things about this recipe, aside from how delicious it is, is that the leftovers are just as fantastic the next day. They store and reheat beautifully, making them a perfect dish to make in a big batch for easy meals later in the week. The key is to store them properly to maintain their texture and flavor.

First, allow any leftover potatoes to cool completely to room temperature. This is an important step because storing them while still warm can create condensation, which can lead to soggy potato skins. Once cooled, you have a couple of options for storing them in the refrigerator.

You can either wrap each potato half individually and tightly in plastic wrap or aluminum foil, or you can place them in a single layer in an airtight container. They will keep well in the refrigerator for up to four days. Storing them this way makes for a super quick and satisfying lunch or an easy side dish for another night’s dinner.

When you’re ready to enjoy them again, you have several reheating options:

• Oven or Toaster Oven: This is my preferred method as it does the best job of re-crisping the skin and ensuring the filling is heated evenly. Place the potatoes on a baking sheet and bake at 350°F for about 15-20 minutes, or until warmed through.
• Air Fryer: If you’re just reheating one or two, the air fryer is fantastic. It’s fast and gets the skin wonderfully crispy. Reheat at 350°F for about 10-12 minutes.
• Microwave: This is the quickest option, but be warned, it will soften the potato skin. If you’re in a hurry and don’t mind a softer texture, heat them on a microwave-safe plate in 1-minute increments until hot.

These potatoes are also incredibly freezer-friendly. You can assemble them completely, let them cool, and then flash-freeze them on a baking sheet before transferring them to a freezer-safe bag. They can be frozen for up to three months. Simply thaw them in the fridge overnight and reheat in the oven for a delicious, nearly instant side dish.

Substitutions & Variations For Loaded Twice Baked Potatoes

While I believe this recipe is pretty close to perfect as is, I’m all for making a recipe your own! It’s fun to experiment in the kitchen, and these Loaded Twice Baked Potatoes provide a wonderful canvas for creativity. Whether you need to accommodate a dietary preference or just feel like trying something new, there are plenty of delicious ways to switch things up.

The ingredients are simple, which makes substitutions quite easy. Feel free to play around with different flavors to find your family’s new favorite combination. The possibilities are truly endless, and you might just discover a new secret ingredient of your own.

Here are some of my favorite substitutions and variations to get you started:

• Cheese Swaps: The Gruyère is my special touch, but you can absolutely swap it out. Try using smoked Gouda for a deep, smoky flavor, Monterey Jack or Colby for a milder taste, or a spicy Pepper Jack to add a kick of heat. An Italian blend could also be delicious!
• Protein Variations: If you’re not a fan of bacon or just want a change, there are other great options. Try mixing in cooked and crumbled breakfast sausage, finely diced ham, or even some shredded BBQ pulled pork for a sweet and savory twist.
• Make It Vegetarian: To make a vegetarian version, simply omit the bacon. To add back some of that savory, umami flavor, you could mix in some sautéed mushrooms, caramelized onions, or a dash of smoked paprika into the filling.
• Add Some Veggies: Feel free to sneak in some extra vegetables. Finely chopped steamed broccoli, sautéed spinach (make sure to squeeze out all the excess water), or corn would all be wonderful additions to the potato filling.
• Lighter Version: For a slightly lighter take, you can substitute plain Greek yogurt for the sour cream and use Neufchâtel cheese, which has less fat than regular cream cheese. You could also use turkey bacon instead of pork bacon. The result won’t be quite as rich, but it will still be incredibly flavorful.

Don’t hesitate to mix and match these ideas. Cooking should be an adventure, so have fun creating your own signature Loaded Twice Baked Potatoes.

5 FAQs About Loaded Twice Baked Potatoes

Here are some straightforward answers to the most common questions I receive about this Loaded Twice Baked Potatoes recipe.

What are the best potatoes to use for Loaded Twice Baked Potatoes?

Hands down, the best potatoes for this recipe are Russets, sometimes also labeled as Idaho potatoes. There are a few very important reasons for this. First, Russets have a high starch content and a low moisture content. This combination is what creates that wonderfully light, dry, and fluffy texture on the inside once they’re baked. When you mash the pulp for the filling, it stays airy rather than becoming dense or watery.

The second reason is their skin. Russet potatoes have thick, sturdy skins that hold up incredibly well during the baking and scooping process. They become perfectly crisp and form a strong little boat that can securely hold all of that rich, creamy filling without tearing or collapsing. While you could technically use other potatoes like Yukon Golds, their waxy texture and thinner skins mean the filling will be denser and the skins will be more delicate and prone to tearing. For the classic twice baked potato experience with a crispy shell and a fluffy interior, Russets are truly the only way to go.

Can I make Loaded Twice Baked Potatoes ahead of time?

Absolutely! This is one of the qualities that makes them such a fantastic dish for entertaining or holiday meals. You can do most of the work a day or two in advance, which is a huge time-saver. There are two main ways to do this. My preferred method is to prepare the potatoes completely up to the point of the second bake. Follow all the steps for baking, scooping, making the filling, and stuffing the skins. Then, arrange them on your baking sheet, cover them tightly with plastic wrap, and store them in the refrigerator for up to two days.

When you’re ready to serve, just pull them out of the fridge, remove the plastic wrap, and pop them into your preheated oven. You may need to add about 5-10 extra minutes to the baking time to ensure they are heated all the way through to the center. This method ensures they taste just as fresh as if you made them from start to finish on the same day. You can also fully bake them, cool, store, and reheat, but prepping them before the final bake gives the best results.

Why is my twice baked potato filling gummy?

The dreaded gummy potato filling is almost always caused by one thing: overmixing. It’s a common mistake, especially if you’re tempted to use an electric hand mixer for convenience. Potatoes are full of starch, and when those starch molecules are broken down too much, they release a sticky, glue-like substance. Overworking the potatoes, whether by mashing too vigorously or mixing for too long, is what leads to that undesirable gummy, paste-like texture.

To avoid this, be gentle! Use a simple potato masher or even just a fork to combine the hot potato pulp and butter. Mash only until the largest lumps are gone. A few small lumps are perfectly fine and add to the rustic texture. When you add the rest of the dairy and mix-ins, use a spatula or a wooden spoon and stir gently just until everything is combined. The goal is to fold the ingredients together, not to whip them. Resisting the urge to overmix is the single most important secret to a light and fluffy filling.

How do I get crispy skins on my Loaded Twice Baked Potatoes?

A perfectly crispy potato skin is just as important as the creamy filling, and achieving it is all about the first bake. There are three key steps to ensure you get that delicious, salty, crisp shell. First, make sure your potatoes are completely dry after you wash them. Any moisture left on the skin will create steam and prevent it from crisping up. Second, coat the entire surface of each potato with a fat, like the olive oil in this recipe. Bacon grease or canola oil also work well. The fat helps to conduct the oven’s heat and essentially “fries” the skin as it bakes.

The final and most crucial step is to bake the potatoes directly on the oven rack, not on a baking sheet. Placing them on the rack allows hot air to circulate freely around the entire potato, ensuring every single part of the skin, including the bottom, gets evenly cooked and crisped. The combination of dry skin, a coating of fat and coarse salt, and direct heat from all sides is the foolproof formula for a perfectly crispy potato skin every time.

Can I freeze Loaded Twice Baked Potatoes?

Yes, they freeze exceptionally well, which makes them a fantastic recipe for batch cooking and meal prepping. For the best results, it’s best to freeze them after they are fully assembled but before the second bake. Let the stuffed potatoes cool completely to room temperature. Then, place them on a baking sheet in a single layer and pop them into the freezer for about an hour, or until they are firm to the touch. This is called flash-freezing, and it prevents them from sticking together.

Once they are solid, you can wrap each potato half individually in plastic wrap and then a layer of aluminum foil for extra protection against freezer burn. Place the wrapped potatoes in a large freezer-safe zip-top bag, press out as much air as possible, and they will keep beautifully for up to three months. When you’re ready to eat them, you can either bake them from frozen at 350°F for about 40-50 minutes, or you can thaw them overnight in the refrigerator and bake according to the original recipe’s second bake instructions.

Try These Recipes Next

If you loved these potatoes, I know you’ll enjoy some of my other favorite comfort food side dishes.

• Classic Twice Baked Potatoes: For when you want the simple, traditional version of this cozy classic.
• Scalloped Potatoes Au Gratin: Thinly sliced potatoes baked in a rich, creamy cheese sauce until bubbly and golden.
• Easy Potato Gratin with Gruyère: Another show-stopping recipe that highlights the nutty, delicious flavor of Gruyère cheese.

I hope your family enjoys these recipes as much as mine does!