Large Russet Potatoes stuffed with gouda and cheddar cheese, applewood bacon, green onions, sour cream, butter and the perfect seasonings for a creamy ultimate double baked potato side dish!

Best Every Loaded Twice Baked Potatoes nestled in a white casserole dish after coming out of the oven.

If you’re a potato lover you will L.O.V.E. this recipe for my Twice Baked Potatoes! They truly are the ultimate in double baked potatoes! Do they take a little work? Yes! But it’s worth the extra effort to create a side dish your family, and dinner guests, will thoroughly enjoy!

I’m so confident in this recipe… I’m willing to go out on a limb and say that it will outshine your main course! Why all this confidence? My secret ingredient… Gouda! Adding a little shredded Gouda to this classic potato dish makes all the difference!

Gouda is a little smoky and a lot creamy! It’s not a replacement for the usual cheddar cheese in most Loaded Twice Baked Potatoes…it’s in “addition” too!

This side dish pairs beautifully with my Grilled Tri-Tip Recipe. I made them both for Father’s Day this year, and it was a match made in heaven. Foodie Heaven! Time to earn our wings!

How To Make Easy Loaded Twice Baked Potatoes

Ingredients you’ll need to make this fabulous recipe

4 Extra Large Russet Potatoes
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
1/2 cup Gouda Cheese, shredded
1 cup Cheddar Cheese, shredded & divided
3/4 cup Applewood bacon crumbles
3 Tablespoons green onions, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste, approx 1/2 teaspoon each
Olive oil for baking

How To Make the Perfect Baked Potato

This recipe begins with the star of the show! The Russet Potato!

I know y’all are gonna ask if you can use another type of potato for this recipe. You can…BUT…the skin of a russet is thicker and offers more stability when making a twice stuffed potato, so I do recommend using them.

Give those four extra large potatoes a good scrub! They’ve been out playing in the dirt! So scrub away and then pat them dry! (They’re a lot like a toddler!)

Place your freshly cleaned taters on a baking sheet.

TIP: I love my mini baking sheets from Nordic Ware! I found mine at Costco! They’re the perfect size and don’t take up all my oven space!

Washed baked potatoes on a baking sheet.

Using a fork, pierce each potato 3–4 times. This allows the steam to escape during cooking and will prevent your potatoes from exploding all over your oven. Unless you enjoy cleaning your oven… I highly recommend stabbing those puppies! (It’s also helpful aggression therapy!)

TIP: You can wrap them in foil if you prefer for extra protection, but I love a slightly crispy skin on my potatoes.

Once the potatoes have been washed, dried, and stabbed…lol…it’s time to give them a little massage! (Anyone else feeling like these potatoes are living their best life!) Drizzle each potato with a little Olive Oil and then brush to completely coat each potato with the oil.

Coating potatoes with olive oil using a pastry brush.

Sprinkle the top of each potato with a little sea salt! This helps create a beautiful flavorful potato skin and this side dish should be able to be completely eaten from top, insides, to bottom! Even the skin!

Place potatoes in a preheated 350 °F oven and bake for 1 hour, or until fork tender!

Potatoes ready to go in the oven. Salted, oiled, and ready to bake.

Carefully remove potatoes from oven and allow to cool completely! The bottom of each potato should be slightly golden brown and the skins should be slightly crispy.

Baked Potato turned over to expose the bottom of the baked potato showing golden skins.

How To Scoop Out Baked Potatoes

Once the potatoes are completely cool, or cool to the touch, and you can scoop out the centers to create the filling and the skins for your twice baked potatoes.

Begin by using a sharp knife to cut the potatoes in half, length wise.

Baked potatoes cut in half length wise on a cutting board.

Carefully run a sharp pairing knife along the outer inside edge of the potato skin being careful not to cut through the skin. Leave a little potato next to the skin for stability.

TIP: I’ve tried several methods to scoop the potato out of the skins. I’ve found that if I make several slices across the potato creating sections it is easier to scoop out those sections. Then I take a spoon and remove any excess potato.

Potato half with center being scooped out.

Place the scooped out baked potato into a large mixing bowl, being careful not to tear the skin.

Repeat the process until all the potato skins have been prepared. Place the potato skins in a large casserole dish or on a rimmed baking sheet.

Preparing the Filling for Twice Baked Potatoes

Smash the baked potatoes to break them up for easier mixing.

Add 1/4 cup butter, 1/2 cup sour cream, 1/2 cup milk, 1/2 cup shredded Gouda Cheese, and crumbled bacon, reserving about 4 Tablespoons to sprinkle on top of potatoes, chopped green onions, garlic powder, salt and pepper.

Ingredients for Twice Baked Potato Stuffing Mix.

Using your hand, or stand mixer, or using the strength of Goliath, combine ingredients until creamy and well blended. Add in 1 Cup shredded cheddar cheese!

TIP: At this point you may need to add a little extra milk if your potatoes do not have the desired consistency you want. I like my potatoes a little chunky for this dish, but you can make them as creamy as you like. Remember that all that cheese is going to melt too.

Potato filling for twice baked potatoes adding in shredded cheddar cheese.

Your filling is now ready to begin stuffing into the potato shells.

TIP: Please note that this recipe can be made ahead of time. If making ahead of time, and freezing, DO NOT ADD the green onions! Wait and sprinkle them on top before baking!

Potato Filling with mixer beaters to show how creamy they should be before stuffing into potatoes.

Stuffing Twice Baked Potatoes

I like to have heaping tops on my stuffed baked potatoes…so I use a large Tablespoon and stuff ’em high!

TIP: I prefer to use a casserole dish, so I can snuggle my potatoes up next to each other to help them hold their shape during baking. However, you can use a baking sheet as I mentioned before.

Twice Stuffed potatoes stuffed with filling in a casserole dish.

Sprinkle the top of each potato with extra shredded cheddar cheese and bacon crumbles. I also love adding a little chopped chives to the top of each potato for a “pop” of color.

Stuffed baked potatoes ready for the oven.

Baking Twice Baked Potatoes

Place prepared potatoes in preheated 350 °F oven and bake for 15–20 minutes. Cheese should be melted, and the filling warmed through.

Remove potatoes from the oven. Serve immediately or cover to keep warm up to 30 minutes.

Twice Baked Potato up close in casserole dish.

These delicious Twice Baked Potatoes are so creamy and flavorful! A perfect side dish any time of year. They’re creamy with loads of melted cheese.

Who doesn’t love melted cheese and potatoes? One of my favorite combinations. Pairs beautifully with steak, grilled chicken, and more.

Other Favorite Potato Recipes

Well, friends, there ya have it. My version of Double Baked Stuffed Potatoes! Enjoy!

Thanks for stopping by and…as always…

Happy Nesting!

Photo of Norine from Norine's Nest and Signature.

Yield: 8 servings

Best Ever Twice Stuffed Baked Potatoes

Name: Best Ever Twice Stuffed Baked Potatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: 8
Cuisine: American
Ingredients: 4 Extra Large Russet Potatoes; 1/4 cup butter; 1/2 cup sour cream; 1/2 cup milk; 1/2 cup Gouda Cheese, shredded; 1 cup Cheddar Cheese, shredded & divided; 3/4 cup Applewood bacon crumbles; 3 Tablespoons green onions, chopped; 1/2 teaspoon garlic powder; salt and pepper to taste, approx 1/2 teaspoon each; Olive oil for baking

Large Russet Potatoes stuffed with gouda and cheddar cheese, applewood bacon, green onions, sour cream, butter and the perfect seasonings for a creamy ultimate double baked potato side dish!

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Additional Time 20 minutes

Total Time 1 hour 55 minutes

Ingredients

4 Extra Large Russet Potatoes
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
1/2 cup Gouda Cheese, shredded
1 cup Cheddar Cheese, shredded & divided
3/4 cup Applewood bacon crumbles
3 Tablespoons green onions, chopped
1/2 teaspoon garlic powder
salt and pepper to taste, approx 1/2 teaspoon each
Olive oil for baking

Instructions

Preheat oven to 350°F.
Wash and dry potatoes. Puncture each potato with a fork 2-3 times. Brush each potato with olive oil and sprinkle with salt. Place on a baking sheet and bake for 1 hour until fork tender. Remove from oven and cool completely.
Once the potatoes are cool, using a sharp knife, cut each potato in half lengthwise. Scrape out the insides into a mixing bowl, being careful not to tear the skin. Leave a small rim of potato intact for support. Place hollowed out shells on a baking sheet or in a casserole dish.
Smash the potatoes. Add butter, bacon, sour cream, cheese, milk, garlic powder, green onions and black pepper, and salt to taste. (If you are freezing do NOT add the green onions.)
Fill the potato shells with an abundant amount of filling. Top each potato with a little more grated cheese, chopped chives, and bacon crumbles. Place them in a preheated 350°F oven until the potato is warmed through and cheese is melted. 15 to 20 minutes.

Best Ever Loaded Twice Baked Potatoes