Loaded Twice Baked Potatoes

These rich and creamy Loaded Twice Baked Potatoes are AMAZING!  Butter, cream cheese and cheddar cheese and a few herbs make a special side dish to remember.

In return for a little extra time and patience, you get a steakhouse quality twice baked potato recipe that people remember.

Close up twice baked potatoes with the best filling made of cream cheese, butter, milk, granulated onion, garlic powder, parsley and other simple flavors on a baking sheet on a red and white napkin.

Loaded Twice Baked Potatoes Recipe

All of the dairy ingredients create a premium filling to make these the creamiest, cheesiest, twice baked potatoes I’ve had at home.  They are definitely equivalent to great loaded potatoes at high-end restaurants!

This farmhouse style Loaded Twice Baked Potatoes recipe is by far my favorite potato recipe for Christmas, Easter, Thanksgiving and special family meals in between! Another very popular option that is a little easier to make is our Loaded Potato Casserole.

My sister-in-law makes these loaded twice baked potatoes for family gatherings and they always disappear very fast! 

Save this Recipe
Please enable JavaScript in your browser to complete this form.

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

I like them so much that I usually go for a second serving of potatoes instead of dessert.  And I LOVE desserts that often appear at the gatherings like our Oreo Dirt Cake or Homemade Ice Cream so that’s a big statement!

Cross section of a twice baked potato with a lighter cream cheese filling and coating of bubbly cheddar cheese with a fork in it on a white plate with the baking sheet full of potatoes in the background

For some reason I was too intimidated to make twice baked potatoes. After hearing my sister-in-law share how easy these loaded potatoes are to make I gave them a try. There is a little bit of time and planning involved in making and scooping out the baked potatoes, but these were not difficult at all. 

Make Ahead Twice Baked Potatoes

One of the best reasons to make these potatoes is because they are so easy to make a day ahead of time and bake right before the party.

Prep the loaded potatoes, make the filling, add seasonings and cheese and then cover with plastic wrap and refrigerate for up to 48 hours before baking.

Be sure the baking sheet or tray is tightly wrapped to prevent the moist filling from drying out. Then set the potatoes out on the counter for about 30 minutes to help knock the chill off before baking.

The rich and creamy filling ingredients really helps hold a high quality while being reheated. Even though these potatoes are made without sour cream there is a special richness that comes from the cream cheese filling.

If the cheese is the golden brown that you like but the centers are still cold, then loosely cover the pan with foil and continue baking until warmed through.

Overhead view of halves of baked potatoes that have been filled with a creamy and delicious filling, topped with cheddar cheese and baked until lightly golden brown on the edges

This recipe also inspired our Crock Pot Loaded Potatoes and Twice Baked Potatoes with Chicken.

Our Crock Pot Loaded Red Potatoes are perfect for potlucks and picnics!

Ingredients Needed:

  • Potatoes – Choose potatoes that are more long than round and try to find a bag that is evenly sized and shaped to maximize uniformity and eye appeal on the serving tray.
  • Butter – Potatoes favorite dairy product to pair with.
  • Cream Cheese – The special rich and creamy flavor that helps these loaded potatoes stand out over the others.
  • Shredded Cheddar Cheese – Freshly shredded cheese will melt the best, but we typically use pre-shredded cheese for convenience and it works fine too. Sharp cheddar does offer a bit more flavor contrast to the potatoes if you enjoy sharper flavors.
  • Salt – We like Kosher salt, but garlic salt can be used in place of the salt and garlic powder in this recipe.
  • Garlic Powder – A super simple way to add a wonderful garlic undertone.
  • Minced Onion – Also known as granulated onion saves a lot of time chopping and sautéing fresh onions.
  • Parsley Flakes – We like dried parsley, but you can use fresh if that’s your preference. 1 teaspoon of dried parsley equates to 1 tablespoon of fresh parsley.
  • Milk – A few tablespoons will work, but we like to have up to a half a cup ready in case it’s needed.
  • Paprika – Regular or smoked paprika are both great options to add color and flavor to the potatoes.
Ingredients to make loaded twice baked potatoes are foil wrapped baked potatoes, parsley flakes, paprika, garlic powder, sea salt, onion flakes, sharp cheddar cheese, cream cheese and butter on a white counter top

Step By Step Instructions

Choose long potatoes that are fairly uniform in size. Scrub the skins clean with a brush. Wrap in foil and bake at 400°F for about an hour until just tender.

Allow the potatoes to cool slightly then scoop out the centers while the potatoes are still warm.

Shells of hollowed baked potatoes with the center scooped out to make twice baked potatoes

Scoop the meat from the center of the potatoes right into a mixing bowl. Then add melted or very soft butter.

Pats of butter and simple spices sprinkled over top of the center of potatoes that have been scooped into a mixing bowl.

Next add cubes of cream cheese and remaining spices including parsley, salt, garlic powder and granulated onion. Mix well.

Small squares of cream cheese on top of mashed potatoes and coated with dried onion, oregano, garlic powder and parsley in a white mixing bowl

Pictured is a double recipe. We typically always double the recipe because these potatoes are that good!

Use an electric mixer to stir it all up until smooth and creamy.

Creamy potato filling for loaded baked potatoes

Line up the empty shells neatly on a baking sheet. When I have a newer baking sheet I cover it with foil to help with cleaning and prevent the sheet from browning so quickly.

Add the filling so that potatoes are loaded up as evenly as possible.

Light and creamy mashed potatoes loaded with dairy ingredients and spooned into potato shells to make twice baked potatoes

Sprinkle some regular or smoked paprika on top of each potato. Don’t hesitate to be generous.

Cover generously with cheddar cheese! Then loosely wrap and refrigerate up to a day ahead of time.

Over head view of loaded halves of potatoes sitting on a baking sheet with pieces of cheddar cheese on top ready to be baked in the oven

Set out about 30 minutes before baking to knock off the chill if possible. Bake at 400°F for 25 minutes or until the cheese melts.

Recipe Tips and Tricks:

  • Avoid using too much oil when baking potatoes because oil can prevent the crust of the potato from becoming crispy
  • Fill potatoes the day before your meal, cover loosely and refrigerate overnight
  • Double or triple the recipe and freeze extras for a tasty treat anytime
  • Scoop as much meat out of each potato as possible without putting a hole or tear in the potato skin
  • Soften cream cheese and soften or melt the butter before adding to filling
  • Smoked paprika tastes just as good or better than regular paprika
  • This recipe is even easier if your husband or friend scoops out the baked potatoes
Warm, freshly baked loaded potatoes with golden cheddar cheese melted over top of a rich filling on russet potato halves

Freezing Twice Baked Potatoes

Baked potatoes are easiest to scoop out when warm. The filling can be mixed up and returned to the potato shells before refrigerating or freezing.

The cream cheese and butter will help the potatoes stay moist and delicious when reheated. Leave the shredded cheese off and wrap each loaded potato in a layer of plastic wrap before placing in a self-sealing bag or freezer container.

Loaded twice baked potatoes will taste best when frozen before baking as opposed to after being filled and baked.

Fork full of loaded twice baked potato on a plate that is filled with cream cheese, milk, butter and easy spices and has a thick cheddar cheese coating on top with the other pieces of the potato on the plate in the background

How to Reheat Twice Baked Potatoes

Loaded potatoes taste best when reheated at 300°F in the air fryer or oven. A digital meat thermometer can be used to determine that the potatoes are heated through to the center.

The microwave will yield quickest results but will make the potato a bit more soggy than desired.

More Tried & True Side Dish Recipes

Sweet Corn Spoon Bread adds sour cream, butter, a couple types of corn and a layer of Swiss cheese on top of a Jiffy cornbread mix.

Crock Pot Mac & Cheese is super easy and appeals to people of all ages.

A dessert to make along with these potatoes or our Maple Glazed Sweet Potatoes at Thanksgiving is our Pecan Pie Bars.

This Loaded Baked Potato Dip looks great for parties.

We hope you enjoy these recipes as much as we do!

Creamy and delicious loaded twice baked potato halves on a baking sheet with a bubbly and lightly golden browned coating of sharp cheddar cheese on top with a red and white napkin peeking out from underneath

Loaded Twice Baked Potatoes

Servings 8 people
Jennifer @ Plowing Through Life
These rich and creamy Loaded Twice Baked Potatoes are AMAZING!  Butter, cream cheese and cheddar cheese and a few herbs make a special side dish to remember.
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes

Ingredients
  

  • 4 long potatoes
  • 1/2 cup butter softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 3 ounces cream cheese cut in small cubes
  • 2 teaspoons minced onion
  • 2 teaspoons parsley flakes
  • 1 cup shredded cheddar cheese
  • milk
  • paprika

Instructions
 

  • Preheat oven to 400℉.  Wash and dry potatoes.  Poke fork in each potato 3-4 times.  Place on cookie sheet in oven for 1 hour.
  • Cut potatoes in half lengthwise.  Scoop out potatoes with a spoon.  Scoop as much as possible without tearing skin.
  • Combine potatoes with butter, salt & garlic powder.  Mash adding enough milk to make fluffy.  Start with 2 tablespoons of milk and add more as needed.
  • Fold in cream cheese, onion and parsley.  
  • Return to baking sheet. Spoon potato mixture lightly into potato shells.  Dust with paprika.  Sprinkle on cheddar cheese.  Cover with plastic wrap.  Refrigerate overnight.
  • To Serve:  Heat potatoes at 400 degrees F for 20-25 minutes, or until cheese melts.  Makes 8 servings.

Notes

  • Avoid using too much oil when baking potatoes because oil can prevent the crust of the potato from becoming crispy
  • Fill potatoes the day before your meal, cover loosely and refrigerate overnight
  • Double or triple the recipe and freeze extras for a tasty treat anytime
  • Scoop as much meat out of each potato as possible without putting a hole or tear in the potato skin
  • Soften cream cheese and soften or melt the butter before adding to filling
  • Smoked paprika tastes just as good or better than regular paprika

Nutrition

Calories: 201kcalCarbohydrates: 2gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 57mgSodium: 371mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 649IUVitamin C: 2mgCalcium: 125mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Originally published April 7, 2018, pictures updated January 14, 2021 and May 5, 2023.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating