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99% would make again

Twice-Baked Loaded Potatoes

Tasty Team


for 4 servings

  • 2 russet potatoes
  • 2 teaspoons olive oil
  • ½ cup sour cream (115 g), plus more for serving
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup shredded cheddar cheese (50 g), divided
  • ½ cup scallions (50 g), thinly sliced, divided
  • 2 strips bacon, cooked, crumbled

Nutrition Info

    Calories 453
    Fat 29g
    Carbs 30g
    Fiber 2g
    Sugar 2g
    Protein 17g

Estimated values based on one serving size.


  1. Preheat the oven to 400˚F (200˚C).
  2. Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
  3. Place the potatoes on a rimmed baking sheet and bake for 1 hour.
  4. Transfer potatoes to a cutting board, and cut in half.
  5. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
  6. Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
  7. Use a spoon to transfer the potato mixture back into the scooped out potato skins.
  8. Bake for 10 minutes.
  9. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
  10. Top with sour cream, bacon, and the remaining scallions.
  11. Enjoy!

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