Double Baked Loaded Potatoes

Double Baked Loaded Potatoes


Servings 8
Time Needed Prep
Ingredients 8
Difficulty Medium

Rating (click to rate)

3.0 based on 2 ratings.


  • 4 Potato Baking variety
  • 1 Onion diced
  • 1.5 tsp Minced Garlic
  • 1/2 cup Sour Cream
  • 1 cup Grated Cheddar Cheese
  • 2 tbsp Olive Oil
  • 6 Bacon Rashes diced
  • 1 Salt And Black Pepper to taste

Nutrition Information

Qty per
193g serve
Qty per
Energy 616cal 319cal
Protein 7.9g 4.1g
Fat (total) 14.2g 7.3g
 - saturated 2.24g 1.16g
Carbohydrate 34g 18g
 - sugars 2.64g 1.37g
Dietary Fibre 3.63g 1.88g
Sodium 237mg 123mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

When you’ve got a hankering for baked potatoes and these Double Baked Loaded Potatoes provide a delicious fix.

They’re crispy on the outside, gooey on the inside, and with flavours of bacon and cheese abound. Oh gosh! So yummyyy…

You can make this varied by adding almost anything else to the filling on these, so go wild!

Double Baked Loaded Potatoes


  1. Preheat your oven to 220 degrees and line a baking tray with foil

  2. Clean your potatoes well by scrubbing the skin, then rub or brush them with olive oil and sprinkle with a little salt. Stab them a few times with a fork, to help with cooking.

  3. Spread the potatoes out on your baking sheet, and cook for around an hour (or less depending on your oven) until they are completely soft and can be pierced with a fork. The skins should also appear dry.

  4. As the potatoes are baking, you can make the stuffing. In a pan on medium heat cook the diced bacon until the fat has rendered and is crisp to your preference. Remove the bacon with a fork or slotted spoon, leaving on paper towels to drain.

  5. Pour away all but about 1tsp of the bacon fat. Cook the onions until they are caramelised, adding salt if you want. When the onions are nice and golden, stir through the garlic and cook for 30 seconds.

  6. Once the potatoes are cool enough that you can touch them, slice them in half with a sharp knife and scoop out the inside, leaving about 1cm (or slightly less) around the edge. Mash this potato along with the onion, garlic and bacon, then add the sour cream and three-quarters of the cheese. Taste it, adding salt and pepper as to your preference.

  7. Arrange the hollowed out potato skins on the baking sheet. Divide the filling evenly between them, and sprinkle with the remaining cheese. You can bake them straight away, or fridge them to bake later.

  8. When you do bake them, they need 15-20 minutes or until the cheese has melted and the filling is crisp on top. Serve straight away after baking.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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