A simple recipe to make the best twice baked potatoes for two people! We load these potatoes with butter, sour cream, shredded cheddar cheese, green onions, and season them to taste. Add a splash of heavy cream (or half and half) for an extra creamy potato! This recipe makes two twice baked potatoes.

There’s something so comforting about a loaded twice-baked potato, seriously. Crispy potato skins filled with a creamy, buttery potato, melty cheese, tangy sour cream, and fresh chives … it’s like the ultimate combination of textures and flavors. This small-batch twice-baked potato recipe is perfect for a cozy date night in, an easy side dish for a steak dinner, or even a fun addition to a casual dinner party spread.

This recipe is made for two people, but you can double or triple it if needed. It requires an extra large russet potato (between 3/4 lb. – 1 lb.), and most of the usual suspects for a “loaded potato”. I’m talking butter, sour cream, green onion, sharp cheddar cheese, seasoned salt and freshly cracked black pepper. I did not include bacon in my original recipe or the step-by-step photos, but have since updated the recipe to include it. Feel free to leave it out if you prefer a vegetarian twice baked potato.

Two loaded twice baked potatoes resting on a small rimmed sheet pan.

Ingredients:

1 large Russet Potato (about one pound)
2 tsp. Neutral Oil (only if you’re baking these in the oven: avocado, vegetable, or canola oil are recommended)
2 tbsp. Unsalted Butter
1/2 tsp. Sea Salt, plus more to taste
1/4 tsp. Seasoned Salt, plus more to taste (this is optional, but delicious! Lawry’s is hands-down my favorite seasoned salt)
1/4 tsp. freshly cracked Black Pepper
1/3 cup Sour Cream
2 tbsp. chopped Green Onion
3/4 cup Shredded Cheddar Cheese
2 strips chopped Crispy Bacon, optional
2 tbsp. Heavy Cream or Half and Half

loaded twice baked potatoes for two :: a perfect date night side dish that is PACKED with flavor!

Ingredient Notes and FAQs

Russet Potato: Russet potatoes are ideal for twice baked potatoes. Their high starch content helps them keep their shape after baking for so long! This is my recommended potato for this recipe.
Sea Salt: Start with 1/4 teaspoon of the sea salt, and PLEASE add more to taste. Potatoes really need a lot of salt to taste good, so don’t be afraid to add a little more!
Seasoned Salt: This is something I’ve added to baked potatoes since I was a kid, so it just makes sense to me. It’s not crucial, so don’t feel obligated to use it if you’re skeptical, or if you have to make a special trip to the store for it.
Sour Cream: Full-fat sour cream is going to taste the best. You can use low-fat, but the flavor won’t be as rich. Greek yogurt can also be used, but the flavor will be tangier.
Shredded Cheddar Cheese: Sharp cheddar gives the best flavor in these potatoes. You can substitute that with extra sharp cheddar cheese, or mild cheddar cheese, or even a cheese that you really love that melts well (like Colby Jack, Pepper Jack, or Smoked Gouda). Use what you love, but if you’re not sure, get a block of sharp cheddar.
Heavy Cream / Half and Half: A thick, creamy liquid is the key here. For the best flavor and texture, go with heavy cream on this one. Half and half will also work great, but will be a little less rich. Whole milk is totally acceptable here, too – but it won’t have the same richness as the heavy cream. AND it’s not as thick, so the potato will be a little softer (but will still taste great). Adjust the amount to fit your texture preference: more for a creamier potato, less for a stiffer potato. Keep in mind that as the potato bakes for the second time, it will soften quite a bit.

If you’re grilling steak for date night, these are a perfect side dish. They’re also delicious with grilled pork chops, grilled chicken, roasted vegetables, maybe even some more carbs … just about anything.

A loaded twice baked potato resting on a plate with a fork full of potato resting in it.

Directions

How to Make Loaded Twice Baked Potatoes

Step One: Bake the Potato.

In the Oven: Preheat the oven to 400 F. Wash the potato, then prick it all over with a fork. Coat the potato in oil, then sprinkle salt all over it. Place it on a rimmed baking sheet, and bake for an hour (until tender). After an hour of baking, remove the potato from the oven and gently pierce it with a knife to make sure it is completely cooked through and tender. Carefully transfer the baked potato to a cutting board, and turn the oven down to 350 F. Allow the potato to cool for a few minutes before handling. If You’re Cooking Bacon: Line a separate small rimmed baking sheet with foil. Lay the bacon strips onto the foil, leaving space between them. Pop the bacon into the oven when the potatoes have about 15 minutes remaining, and cook it at 400 F for 15-18 minutes until browned and crispy.
In the Microwave: Preheat the oven to 350 F. Wash the potato, then prick it all over with a fork Place it in the microwave and cook it on the “potato” setting (if your microwave has one). If there is no potato setting, cook it for about three minutes, flip it over, then cook for another three minutes. It should feel tender once it’s done cooking. (Note: It may have to cook for another minute if needed.)

Step Two: Cut the Potato in Half. Scoop out the Potato. Place the cooked potato on a cutting board, and cut it in half lengthwise (so your knife is parallel with the cutting board). (Note: the potato will be hot, so I fold a kitchen towel and use it as a barrier between my hand and the potato as I cut the potato.) Use a spoon to carefully scoop out all of the soft potato flesh from each half, leaving a small edge next to the skin intact. (Take your time here – the skins can tear easily!) Place the scooped potato into a mixing bowl. Place the hollowed potato halves onto a small rimmed baking sheet.

Step Three: Mix in Butter and Seasonings. Cut the butter into small cubes, then transfer them to the mixing bowl with the scooped potato. Add salt, seasoned salt, and pepper. Stir to evenly distribute the seasonings and melt the butter.

Step Four: Add Sour Cream and Green Onions. Stir the sour cream and green onions into the potato mixture until evenly combined.

Step Five: Stir in Shredded Cheese, Bacon, and Heavy Cream. Season to Taste. Stir in the shredded cheddar cheese and bacon (if using) until evenly combined, then stir in the heavy cream until it’s totally absorbed into the potato mixture. taste and add more salt, seasoned salt, or pepper if desired. (Please feel free to add more sour cream, cheese, green onions, or bacon if you like, too! For a creamier potato, add another splash or two of heavy cream.)

A loaded twice baked potato topped with shredded cheese resting on a cutting board.

Step Six: Bake the Potatoes (again!). Divide the potato mixture between the two hollow potato halves, gently packing the mixture and creating a small mound. Top with more shredded cheese (if desired), then bake in the oven at 350 F for 10-12 minutes until warmed through, and the cheese is melted.

For a Textured Topping without Cheese: Leave the shredded cheese off of the tops of the potatoes. Gently press the tongs of a fork into the top of the potato, then slide the fork across the surface to create indented lines. Repeat this all the way across the top of the potato, then repeat in the other direction to create a criss-crossed pattern. Bake as directed.

For a Crunchy, Cheesy Topping: Sprinkle the shredded cheese over the tops of the potatoes and bake as directed. Then move the potatoes to the top rack of the oven, and broil on “low” for a few minutes until the cheese is browned and crunchy.

Can I Cook Twice Baked Potatoes in the Microwave?

Absolutely yes, I have now included instructions for that in the recipe block above, as well as the recipe card below! Be sure to prick the potato all over with a fork before microwaving it, so it can release steam. (Full disclosure: this is how I always “bake” potatoes, because I’m impatient.) 🫠

Most microwaves have the “potato” button on them, which is ideal for baking one big potato. If you don’t have that button, I recommend microwaving the potato for three minutes, carefully flipping it over, and microwaving another three minutes. The inside should easily scoop out and be fluffy. (You may need to cook it an extra minute if it’s pretty large, or the power of your microwave is at a lower setting). There have been MANY times that I’ve cooked the potato in the microwave, sliced it in half, and realized that the inside wasn’t quite ready. If you can easily scoop it out, and it doesn’t feel fluffy, it’s not quite there. Just pop the two halves back in the microwave for about a minute until they’re super soft. Easy fix!

However, for the “second bake” on these twice baked potatoes, I do recommend using the oven. The oven adds a slight crispy texture to the potato, and you can also broil it on “low” for a few minutes to really crisp it up. If you don’t want to use the oven, an air fryer will work – or you can do the “second bake” in the microwave at 30 second increments per potato until it’s as hot as you like!

Since these loaded twice baked potatoes are so gigantic, you could easily just make a meal out of one, too! Plus there’s instant leftovers if you’re just making this recipe for yourself, but just eating one. :)

How to Store & Reheat Leftover Twice-Baked Potatoes

If you have leftover twice-baked potatoes, they store and reheat beautifully! Here’s how to keep them fresh and delicious:

Storing Leftovers

Refrigerator: Let the potatoes cool completely, then place them in an airtight container. Store in the fridge for up to three days.
Freezer: Let the potatoes cool completely, then wrap each twice-baked potato individually in plastic wrap. Place them in a freezer-safe bag or container, then freeze them for up to three months.

Reheating

Oven (best method): Preheat your oven to 375°F (190°C). Place the potatoes on a small rimmed baking sheet, and bake for 15-20 minutes (25-30 minutes if frozen) until warmed through.
Air Fryer: Heat at 350°F (175°C) for 5-7 minutes (or 12-15 minutes if frozen).
Microwave (quickest method): Cover the potato with a damp paper towel and microwave for 1-2 minutes, then in 30-second intervals until hot.

For the crispiest results, I recommend using the oven or air fryer! If reheating from frozen, ideally let the potatoes thaw in the fridge overnight before reheating.

What to Serve with Twice Baked Potatoes

Grilled Protein: Steak, Chicken, and Pork Chops are all fantastic alongside a loaded twice baked potato!
Italian Pot Roast
Slow Cooker Short Ribs
More Small Batch Sides:

Want to make more than two twice baked potatoes? Increase the amount you want to make in the recipe card; there is a little slider bar near the “servings” section on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂

If you make these Loaded Twice Baked Potatoes and love them, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.

xx Sara

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