Creamy, Stuffed Baked Potatoes, loaded with cheese and bacon are a showstopping side dish perfect for any meal! Regular baked potatoes are turned into the BEST twice-baked, decedent, potatoes and are easier to make than you think.
I know it, Y’all know it…everybody knows it – potatoes cooked almost any way is comfort food at its best. Besides that warm and comfortable feeling that potatoes produce, it is that other crazy thing – you can cook them a million different ways!
I stopped counting long ago and just made my own “Top 10 Potato Recipes” list. Number one on that list is stuffed baked potatoes with a close second of scalloped potatoes. I make them with my family’s favorite ingredients like cheese, bacon, and a few other ingredients thrown in. The key to ensuring rich flavor and perfect texture is to be sure that you bake them in the oven or on the grill – no microwave here, friends.
Ingredients For The Best Stuffed Potatoes
- Russet Potatoes – I use either medium or large potatoes. I love using my simple Crock Pot Baked Potatoes recipe here.
- Vegetable Oil – Olive oil also works for rubbing on the potatoes before cooking.
- Sour Cream – you can also use Greek yogurt.
- Cheddar Cheese – I like to use sharp cheddar cheese, but you can also use Colby Jack, blue cheese, smoked Gouda, or Pepper Jack cheese.
- Cooked Bacon – you can substitute turkey bacon if you like.
- Onion – grated onion gives a mild, delicious flavor, so don’t skip this ingredient!
- Kosher Salt
- Fresh Cracked Pepper
- Green Onion – you can also use chopped chives as a topping.
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How Do You Make Stuffed Baked Potatoes?
- Wash the potatoes, drizzle with vegetable oil, and sprinkle with salt. Bake them in the oven for approximately one hour until cooked through when a fork can easily pierce through the potato.
- When the potatoes are easy to handle, cut an oval on the skin and remove them. Scoop out the inside of the potato using a spoon and place it in a mixing bowl. Add butter and blend using a potato masher.
- Mix the cheddar cheese, cooked chopped bacon, onion, sour cream, salt and pepper. Add it to the potato mixture, then stuff it into the scooped-out potatoes.
- Bake for 15 minutes, sprinkle with grated cheese, and bake for an additional 5-8 minutes until the cheese is melted.
- Serve with your favorite toppings.
Recipe Questions and Answers
My favorite potato for this recipe is russet potatoes. They bake up light and fluffy. You can also use Yukon Gold or yellow potatoes.
Can stuffed potatoes be made ahead of time?
Yep, they sure can! Make the potatoes per the recipe, up to adding the cheese on top and baking. Wrap the potatoes in plastic wrap and store them in the fridge for up to 4 days. To serve, remove from the fridge, top with cheese, and bake.
If you have leftovers, store them in the refrigerator for up to 4 days. Reheat in a baking dish or sheet pan.
I keep things simple for loaded potatoes with classics like sour cream, bacon bits, and chopped green onions or chives.
How To Freeze Twice Baked Potatoes
These potatoes freeze beautifully, and it’s great to have them tucked away in the freezer whenever you need them! To freeze, bake, stuff, then wrap each potato in aluminum foil. Place the potatoes in a ziplock bag and freeze for up to 3 months. To serve, remove from the freezer, thaw in the refrigerator overnight, then heat in the oven.
What To Serve With Stuffed Baked Potatoes
- Easy Weeknight Dinners – Oven Baked BBQ Chicken, Air Fryer Salmon
- Sunday Supper – Crock Pot Chicken Thighs, Roasted Pork Tenderloin
- Holiday Celebrations – Copycat Honey Baked Ham, Crock Pot Roasted Turkey Breast
Craving More Potato Recipes? Try These
- 6 medium russet potatoes – washed and dried
- 2 cups shredded cheese
- ¾ cup cooked bacon – chopped
- 2 tablespoons butter
- 1 ½ cup sour cream
- ¼ cup grated onion
- ¼ cup chopped green onion
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- Heat oven to 400 degrees.
- Drizzle potatoes with canola oil and sprinkle with kosher salt. Place potatoes on center rack in oven. Bake for 1 hour or until done (insert a knife into potato to check for doneness)
- Take potatoes out of oven and cool on baking rack.
- When potatoes are easy to handle, cut an oval on skin and remove. Scoop out inside of potato using a spoon and place in mixing bowl. Add butter and blend using a potato masher.
- Add 1 ½ cups of cheese, the bacon, sour cream, grated onion, salt and pepper – mixing well. Taste, adjusting seasoning.
- With a small spoon, stuff mixture into potato skins making sure not to over pack. Place in an oven proof dish, cover with foil and heat in a 350 degree oven for 15 minutes.
- Remove foil and sprinkle with remaining cheese. Heat until cheese is melted.
- Serve potatoes with sour cream, chopped green onions and additional bacon.