Twice Baked Stuffed Potatoes With Bacon and Cheese

I’ve made loaded baked potatoes more times than I can count. Some nights I prepare them as a full meal, and other times they show up on the table as a cozy side dish.

I love how customizable they are, but the classic version — sour cream, cheddar, bacon, green onions, butter — always wins.

This recipe gives you potatoes with crisp skin, soft insides, and toppings that melt right down into the warm potato. It’s the traditional version everyone knows, done with a little extra care so the flavor really pops.

Why This Recipe Never Fails

A good loaded baked potato is all about texture. The skin needs to be crisp enough to hold its shape, but the center should be soft and almost cloud-like. The toppings melt into the potato and turn it into something far more comforting than the ingredients alone would suggest.

The balance of temperature and toppings is key. The potato must be steaming hot when you split it open so the butter melts instantly. The sour cream cools it just slightly, the cheddar softens around the edges, and the bacon adds the crunch that ties everything together.

It’s simple food, but when done well, it feels like something special.

The First Loaded Potato I Ever Made

My first loaded baked potato was a complete accident. I had baked an extra potato from dinner and didn’t know what to do with it. I split it open, added a bit of butter, then thought, Well, I do have some cheddar… and sprinkled it on top. Then I remembered bacon bits from a salad I made earlier that week. Before I knew it, I had recreated the classic version without planning it.

That first bite changed everything. I realized how satisfying a simple baked potato could be if you treat it like a full dish instead of an afterthought. Since then, I’ve perfected the small details — baking temperature, topping ratios, salt balance — until the recipe became foolproof.

Now, when I want comfort food without complications, this is exactly what I make.

Ingredients 

Serves 4

For the Potatoes

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt

Toppings

• 4 tablespoons butter
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ½ cup cooked bacon bits
• ¼ cup sliced green onions
• Salt and pepper to taste

Prep the Potatoes

Scrub the potatoes well and pat them dry. A clean, dry surface helps the skin crisp in the oven. Rub each potato with a little olive oil and sprinkle with salt.

Pierce the potatoes several times with a fork so steam can escape.

Bake Until Tender

Place the potatoes directly on the oven rack and bake at 220°C / 425°F for about 50–60 minutes. The skins should feel firm and crisp, and a fork should slide easily into the center.

This slow baking gives you the fluffiest texture.

Prepare the Toppings

While the potatoes bake, get your toppings ready:

• Melt the butter
• Cook the bacon bits until crisp (or warm pre-cooked ones)
• Grate the cheddar
• Slice the green onions

Having everything ready makes assembly fast once the potatoes are done.

Split and Fluff

When the potatoes come out of the oven, let them sit for just a minute. Cut a long slit down the top of each one and gently squeeze the ends inward to open them up.

Use a fork to fluff the inside lightly so the butter melts evenly.

Add the Butter

Drop a tablespoon of butter into each potato. Let it melt completely into the fluffy center. The warmth of the potato spreads the butter through every bite.

Add the Cheese

Sprinkle cheddar generously over each potato. The heat will soften the cheese instantly, giving it that melty look without becoming oily.

Add the Bacon

Scatter bacon bits over the melted cheese. The salty crunch balances the softness of the sour cream and the tenderness of the potato.

Finish With Sour Cream and Green Onions

Add a spoonful of sour cream, then top everything with green onions. They give a fresh, slightly sharp note that keeps the dish from feeling heavy.

Finish with salt and pepper to taste.

What Makes This Version Stand Out

Perfect baked texture

Crisp skins + fluffy centers.

Balanced toppings

Not too much butter, not too much cheese — just the right ratio.

Real bacon bits

Adds smoky crunch that store-bought toppings can’t match.

Fresh green onions

Brighten the flavor and add color.

This is the classic everyone knows, made with care so it tastes exactly the way it should.

Optional Add-Ins (Just for Fun)

Extra cheesy

Add Monterey Jack or mozzarella.

Spicy

Top with jalapeños or hot sauce.

Ranch

Swap sour cream for ranch dressing.

Deluxe version

Add steamed broccoli for more texture (and a little color).

How to Serve Loaded Baked Potatoes

They’re filling enough to be a full meal, especially for lunch. But they work beautifully as a side dish for:

• Grilled chicken
• Steak
• Pork chops
• Vegetable skewers
• Meatloaf
• Chili
• Salad

They also make an excellent “bar-style” platter — line up toppings and let everyone load their own potatoes.

Storing and Reheating

Store leftovers in an airtight container for up to 3 days. For reheating, the oven is best. Microwave works but softens the skin.

To crisp again, bake at 180°C / 350°F for about 10 minutes.

Why Are My Baked Potatoes Not Getting Crispy?

If the potatoes don’t crisp up, they may be too wet. Always dry the skins thoroughly before oiling and avoid wrapping them in foil — foil traps steam and softens the skin. High heat helps create that classic crisp exterior.

Can I Make Loaded Baked Potatoes Ahead of Time?

Yes. Bake the potatoes, store them in the fridge, and reheat them later. Add toppings only after reheating so the texture stays fresh.

Final Thoughts

Classic loaded baked potatoes are the definition of simple comfort food. They’re warm, hearty, nostalgic, and incredibly satisfying. 

Once you master this easy method, you’ll start making them for weeknight dinners, weekend lunches, or last-minute meals when you want something filling and familiar. 

They’re proof that sometimes the simplest dishes are the most memorable.