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Loaded Twice-Baked Potatoes Recipe Easy Cheddar Bacon Chives Comfort Food

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These loaded twice-baked potatoes are rich, creamy, and packed with cheddar, crispy bacon, and fresh chives. Perfect for cozy gatherings and quick weeknight dinners.

Ingredients

Scale
  • 4 large russet potatoes (about 2 lbs / 900 g)
  • 6 slices thick-cut smoked bacon, chopped
  • 1 ½ cups sharp cheddar cheese, shredded (about 170 g)
  • 4 tbsp unsalted butter, softened (60 g)
  • ½ cup whole milk (120 ml)
  • ½ cup sour cream (120 g)
  • 3 tbsp fresh chives, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tsp garlic powder (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Wash and dry the russet potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking.
  3. Place the potatoes directly on the oven rack or on the prepared baking sheet. Bake for 50-60 minutes, or until the skins are crisp and a skewer slides in easily. For larger potatoes, add 10 more minutes.
  4. While the potatoes bake, chop the bacon into small pieces and cook in a skillet over medium heat until crispy (about 8 minutes). Transfer to paper towels to drain excess fat.
  5. Let the potatoes cool at least 10 minutes until they’re safe to handle but still warm.
  6. Slice each potato in half lengthwise. Carefully scoop out the insides into a mixing bowl, leaving a thin shell to hold the shape.
  7. To the potato flesh, add the softened butter, milk, sour cream, garlic powder, salt, and pepper. Mash everything together until smooth and creamy.
  8. Fold in most of the cheddar cheese, crispy bacon, and chopped chives, reserving a little for topping.
  9. Spoon the filling back into the potato skins, mounding it slightly. Sprinkle the remaining cheddar cheese on top of each half.
  10. Place the stuffed potatoes back on the baking sheet and bake at 375°F (190°C) for 15-20 minutes, until the cheese on top is melted and golden brown.
  11. Serve hot, garnished with extra fresh chives if desired.

Notes

If the filling feels too thick, add a splash more milk or sour cream to loosen it. Let potatoes cool before scooping to avoid burning fingers. For crispier bacon, bake on a wire rack over a sheet pan. Use room temperature dairy for smoother blending. Watch the second bake closely to avoid burning the cheese topping.

Nutrition

Keywords: loaded twice-baked potatoes, cheddar, bacon, chives, comfort food, easy recipe, baked potatoes, cheesy potatoes

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