20 Loaded Twice Baked Potatoes Piled High — a simple, creamy and cheesy collection you can make tonight. Below are our favorite loaded twice baked potatoes ideas for any dinner, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Side Dishes collection.
Start with russet potatoes, butter, sour cream, cream cheese, shredded cheddar, crispy bacon and green onions. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
Crispy-skinned russet potatoes stuffed with a creamy, cheesy filling loaded with crispy bacon, sharp cheddar, and fresh chives, then baked golden and bubbly.
Preheat the oven to 400 degrees F and set a rack in the middle position. Poke each potato 6 to 8 times all over with a fork so steam can escape while baking.
Rub the potatoes all over with the olive oil and sprinkle with the kosher salt. Place them directly on the oven rack and bake for 55 to 65 minutes, until the skins are crisp and a knife slides easily into the center with no resistance.
While the potatoes bake, lay the bacon in a cold skillet and cook over medium heat, turning occasionally, for 8 to 10 minutes until crisp and browned. Transfer to a paper-towel-lined plate, let cool, then crumble into small pieces.
Remove the baked potatoes from the oven and let them rest for about 10 minutes, until cool enough to handle but still warm. Leave the oven on at 400 degrees F.
Slice each potato in half lengthwise. Using a spoon, scoop the flesh into a large bowl, leaving a thin 1/4-inch layer attached to the skin so the shells hold their shape. Set the empty shells on a rimmed baking sheet.
Add the softened butter, sour cream, and warm milk to the potato flesh. Mash with a fork or potato masher until smooth and creamy, without overworking it.
Stir in 1 cup of the cheddar, the green onions, chives, garlic powder, black pepper, and about three-quarters of the crumbled bacon. Taste and add more salt if needed.
Spoon the filling evenly back into the 8 potato shells, mounding it slightly. Top with the remaining 1/2 cup cheddar and the reserved bacon.
Bake the filled potatoes for 18 to 22 minutes, until the cheese is fully melted and the tops are lightly golden and bubbling.
Let rest for 5 minutes, then garnish with extra fresh chives and a dollop of sour cream if you like. Serve warm.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
This is the twice baked potato everyone pictures: fluffy mashed centers folded with sour cream, sharp cheddar, and crumbled bacon, then baked until the tops turn golden and crisp. A shower of fresh chives and an extra handful of cheese piled on top take it from good to irresistible. For the crispiest bacon bits, cook them low and slow so they stay crunchy even after baking.
Shredded chicken tossed in tangy buffalo sauce gets mixed into creamy potato and heaped high with melty mozzarella and a drizzle of blue cheese dressing. It has all the heat and comfort of game-day wings in one loaded shell. Cool the fire with a scatter of celery leaves or a swipe of ranch across the top.
Thinly sliced steak, caramelized onions, and green peppers get folded into the potato and blanketed with gooey provolone until it bubbles over the sides. Every bite tastes like a cheesesteak that swapped its roll for a crispy potato skin. Sear the beef fast over high heat so it stays juicy rather than gray.
Tender steamed broccoli and a generous pour of sharp cheddar turn the humble potato into a piled-high comfort bowl. The florets add color and freshness that balance all that rich, melty cheese. Chop the broccoli small so it tucks into every forkful instead of tumbling off the top.
Seasoned ground beef, black beans, and pepper jack cheese fill these potatoes, then they get crowned with pico de gallo, avocado, and a dollop of sour cream. It is a full taco night stacked into one hearty, colorful shell. Warm the beans right into the filling so the whole thing stays cohesive and creamy.
Smoky pulled pork glazed in barbecue sauce sits on top of a cheddar-laced potato base, finished with crunchy pickled red onions. The sweet-tangy sauce and tender pork make this a stick-to-your-ribs crowd pleaser. A handful of crushed kettle chips on top adds a salty crunch that plays beautifully against the soft filling.
A thick, hearty beef chili gets ladled over a cheesy potato base and topped with more cheddar, sour cream, and sliced scallions. It is the ultimate two-comfort-foods-in-one bowl for a cold night. Use a slightly thicker chili so it piles high instead of running off the sides.
Roasted garlic and nutty Parmesan get whipped into the potato, then the whole thing is topped with more Parm, butter, and a golden panko crust. The savory, buttery flavor makes it feel like a steakhouse side dressed to impress. Broil the tops for a minute at the end to crisp the crumbs to a deep golden brown.
Charred corn, roasted poblano, and Monterey Jack fill these smoky, colorful potatoes piled high with cotija and cilantro. The sweetness of the corn against the mild chile heat keeps every bite lively. A squeeze of lime right before serving brightens the whole thing up.
Diced honey ham and nutty Swiss cheese fold into the creamy potato for a flavor that tastes like a warm melt in spud form. A dab of grainy mustard mixed into the filling adds a gentle tang that cuts the richness. Pile extra Swiss on top and bake until it stretches into ropes when you dig in.
Scrambled eggs, crispy sausage crumbles, and cheddar turn this into a hearty morning meal piled into a fluffy potato shell. It is a make-ahead brunch star that reheats beautifully for busy mornings. Finish with a drizzle of hot sauce or a spoonful of salsa for a wake-up kick.
Creamy elbow macaroni tucked into a cheesy potato base and topped with a buttery breadcrumb crust doubles down on carby comfort. It is indulgent, nostalgic, and guaranteed to disappear fast at any potluck. Stir a pinch of smoked paprika into the mac for a subtle depth that keeps it from tasting flat.
Cream cheese, diced jalapeños, cheddar, and bacon come together for all the flavor of a popper stuffed into a crispy potato shell. It brings creamy heat and a satisfying crunch in every bite. For a milder version, scrape out the pepper seeds and use pickled jalapeños instead.
Marinara, mozzarella, and mini pepperoni turn these potatoes into a fun handheld pizza night for kids and adults alike. Melty cheese and crisp pepperoni edges give it real pizzeria appeal. Set out extra toppings like olives and peppers so everyone can build their own before the final bake.
Deeply caramelized onions and nutty Gruyere get folded into the potato and topped with a bubbling cheese crust, echoing the classic soup. The sweet, jammy onions make this feel elegant enough for company. Take your time caramelizing the onions low and slow, since that slow browning is where all the flavor lives.
Blackened shrimp perched on a Cajun-spiced potato base bring a little coastal flair to the twice baked lineup. A creamy garlic-butter sauce ties the smoky spice and sweet shrimp together. Cook the shrimp just until pink and pile them on at the end so they stay plump and tender.
Crumbled blue cheese, caramelized shallots, and a scatter of steak bites make this the potato you would find beside a ribeye. The bold, tangy cheese and rich beef give it a grown-up, restaurant feel. A drizzle of balsamic glaze on top adds a sweet-tart finish that balances the sharp blue cheese.
Tender chicken, crispy bacon, cheddar, and a swirl of ranch pile into these potatoes for a flavor combo that always wins. It is creamy, savory, and endlessly crowd friendly. Reserve some bacon and green onion to sprinkle on top after baking so they stay bright and crunchy.
Sauteed mushrooms, spinach, roasted red peppers, and mozzarella fill these hearty meatless potatoes piled high with color. It is proof that a loaded potato does not need meat to feel satisfying and generous. Squeeze the cooked spinach dry before mixing it in so the filling stays creamy rather than watery.
Saucy pulled barbecue chicken tops a cheddar potato base and gets crowned with a crisp, tangy slaw for cool crunch against the warm filling. The contrast of hot, smoky chicken and cold, vinegary cabbage makes each bite pop. Dress the slaw lightly and add it just before serving so it stays crunchy on top.
Twice Baked Potatoes pairs beautifully with juicy roast chicken, grilled steak and a crisp green salad. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Easy Baked Ziti Recipes for Cozy Dinners or 25 Cozy Shepherds Pie Recipes for Cold Nights.
Yes. Most twice baked potatoes in this list can be assembled or fully prepped ahead, then covered and refrigerated. Bake or reheat just before serving so everything tastes fresh.
Cool twice baked potatoes completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven, microwave or air fryer until warmed through.
Many of these twice baked potatoes freeze well. Wrap tightly or use a freezer-safe container for up to 2–3 months, thaw overnight in the fridge, and reheat until hot in the center.
Twice Baked Potatoes pairs beautifully with juicy roast chicken, grilled steak and a crisp green salad. Mix and match to build a full meal or a simple spread depending on the occasion.
Skim the 20 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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