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Crispy Loaded Twice-Baked Potatoes Recipe with Creamy Sour Cream

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A comforting and easy recipe for crispy twice-baked russet potatoes loaded with a creamy sour cream filling, sharp cheddar, bacon, and green onions. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • Salt to taste (preferably kosher salt)
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices cooked bacon, crumbled (optional for vegetarian version)
  • 3 stalks green onions, thinly sliced
  • Freshly ground black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Rinse and scrub the russet potatoes well, then pat dry.
  2. Prick each potato a few times with a fork. Rub skins with olive oil and sprinkle generously with kosher salt.
  3. Place potatoes directly on the oven rack or on a foil-lined baking sheet. Bake for 45-60 minutes until skins are crisp and a fork slides easily into the center.
  4. Remove from oven and let cool about 10 minutes. Slice each potato lengthwise and carefully scoop out the flesh, leaving about 1/4-inch of potato to keep the skin stable.
  5. In a mixing bowl, mash the potato flesh with softened butter, sour cream, and half of the shredded cheddar. Season with salt and freshly ground black pepper. Stir in crumbled bacon and green onions, reserving some for garnish.
  6. Fill the potato skins generously with the creamy mixture, mounding slightly. Top each with the remaining cheddar cheese.
  7. Place loaded potatoes back on the baking sheet and bake at 375°F (190°C) for 15-20 minutes until cheese is melted and bubbling and edges start to crisp.
  8. Serve warm with a dollop of sour cream and a sprinkle of fresh green onions.

Notes

Brush potato skins with olive oil and salt before baking for crispy texture. Use room temperature butter and sour cream for creamier filling. Avoid overfilling skins to maintain crispiness. For extra crispiness, broil for 1-2 minutes after second bake but watch closely to prevent burning. Leftovers can be refrigerated up to 3 days and reheated in oven at 350°F for 15-20 minutes.

Nutrition

Keywords: twice-baked potatoes, crispy potatoes, loaded potatoes, sour cream, comfort food, easy dinner, cheesy potatoes, bacon potatoes

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