Loaded Twice-Baked Red Potatoes Recipe | foodiecrush.com (2024)

These mini twice-baked red potatoes are super creamy and loaded with all the fixins’, for a crowd-pleasing appetizer or side to any meal.

Easy Red Potato Recipe

Why is it that mini-me versions of favorite standards seem likeso much more fun?

Baby versions of standard stuff are what get me every time.

Puppies and tiny dogs edge out the big guys in the oohs and awww how cute department every time. Mini bottles ofcondiments get opened whether needed or not. Baby carrots are so much easier to grab and snack. And sliders! Who can have just one?

Don’t even get me started on baby elephants. Cutest. Things. Ever.

So when I thought about making little red potatoes locked and loaded to the rim like their full size cousins, that was my, “well of course you should” moment.

What’s in Twice-Baked Red Potatoes?

To make these loaded roasted red potatoes, you’ll need just a handful of ingredients. Because the ingredients list is minimal, you’ll want to get exactly what the recipe calls for:

  • Small red potatoes
  • Butter
  • Buttermilk
  • Medium cheddar cheese
  • Cooked bacon pieces
  • Green onions
  • Kosher salt and black pepper

How to Make Twice-Baked Potatoes

Just like larger loaded baked potatoes, I first bake my red potatoes until they’re easily pierced with a fork.

Once the red potatoes are cool enough to handle, I slice off the very tops and scoop out the centers.

To the potato mixture, I add buttermilk for a bit more tang. And I always use butter with the REAL®Seal on the label because why would you even think of using the fake stuff? Along with the buttermilk and melted butter, I add in chopped green onion, bacon crumbles, and shredded cheddar.

Then, then once-baked red potatoes get popped back into the oven to become twice-baked red potatoes. Before serving,garnish with extra bacon and green onion for a pretty spot of color.

How Long to Bake Red Potatoes?

If we weren’t stuffing the red potatoes, they’d be done after roasting in a 425ºF oven for 30 to 40 minutes. You’ll know the red potatoes are done when they can easily be pierced with a fork.

The twice-baked aspect of this red potato recipe tacks on another 8 to 10 minutes in the oven. All in all, not bad!

Can I Omit the Bacon?

If you’re vegetarian, you’re welcome to omit the bacon. Your twice-baked potatoes won’t have the same flavor, but they’ll still be cheesy and delicious.

If you don’t eat pork, try making this recipe with turkey bacon. I haven’t made it that way myself, but it’s worth a try.

Can I Prep This Recipe in Advance?

Yes, this is a wonderful make-ahead recipe. Bake the red potatoes and load them with the cheesy filling, then set them in the fridge for a day or two until you’re ready to bake them off.

Tips for Making Twice-Baked Red Potatoes

For the best flavor and texture, cook and chop the bacon yourself. Don’t try using the pre-made bacon bits you find at the store.

If you don’t have buttermilk, you’re welcome to use regular milk instead. 2% or whole milk will give you the best flavor and creamiest texture.

Scooping out the potato flesh could be a challenge without scraping half of the skin away too, but if you have a regular melon baller or small co*cktail spoon, the work gets done quickly.

Loaded Twice-Baked Red Potatoes Recipe | foodiecrush.com (6)

More Potato Side Dishes You’ll Love

  • The Best Buttery Parsley Potatoes
  • Cheesy Scalloped Potatoes
  • The Best Oven Roasted Crispy Potatoes
  • Easy Creamy Au Gratin Potatoes
  • Creamy Mashed Potatoes Recipe
  • Heavenly Funeral Potatoes

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me onInstagramwith #foodiecrusheats.

Get thisrecipe and see the rest of my Go Bold with Butter recipeshere.


4.68 from 28 votes

Loaded Twice-Baked Red Potatoes

These mini twice-baked red potatoes are super creamy and loaded with all the fixins', for a crowd-pleasing appetizer or side to any meal.

Course Side Dish

Cuisine American

Keyword red potatoes, twice baked potatoes

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 20 -24 potatoes

Calories 213kcal


  • 24 small red potatoes (about 2 pounds)
  • ¼ cup butter melted
  • ¼ cup buttermilk
  • ½ cup medium cheddar cheese finely shredded
  • ¼ cup plus 1 tablespoon cooked bacon pieces finely chopped, about 3 strips of bacon
  • 2 green onions minced
  • kosher salt and freshly ground black pepper


  • Preheat oven to 425 degrees F. Place potatoes on baking sheet lined with aluminum foil and bake for 30-40 minutes or until they can be easily pierced with fork.

  • Reduce the oven temperature to 375 degrees F.

  • Let potatoes cool until able to handle then slice off the tops of each potato scoop out center of potato with melon baller and place in medium size bowl. Repeat with remaining potatoes and place potato shells back on baking tray.

  • Melt butter and mix with buttermilk. Add to potatoes. Use hand mixer to mix together until smooth. Add 1 tablespoon more buttermilk if needed. Don’t overwork potatoes or they’ll become gluey. Stir in cheese, bacon pieces and green onions. Season with kosher salt and freshly ground pepper.

  • Spoon potato mixture into potato shells and mound a bit more on top. Garnish with extra shredded cheese and bacon bits if desired. Bake for 8-10 minutes or until warmed through and cheese is melting. Serve while hot and garnish with more minced green onion if desired.


Calories: 213kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 87mg | Potassium: 1173mg | Fiber: 4g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 22mg | Calcium: 51mg | Iron: 2mg

More Comfort Food Recipes to Master

  • The Best Homemade Mac and Cheese
  • Green Bean Casserole with Onion Rings
  • Cranberry and Walnut Stuffing
  • 5-Ingredient Slow Cooker Creamed Corn
  • Mashed Cauliflower with Parmesan and Chives

Have a great day friends, and make something good.

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Loaded Twice-Baked Red Potatoes Recipe | foodiecrush.com (2024)


Are red potatoes good for baked potatoes? ›

Red potatoes tend to be smaller and waxy. Their higher moisture and lower starch content are great for boiling or roasting, and they manage to hold their shape well. These properties tend to make them less desirable for a baked potato, which should be a little larger in size and easy to fluff up on the interior.

Why are my twice baked potatoes falling apart? ›

Cook's Note. I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good!

Why are my twice baked potatoes gummy? ›

Tip: Don't over mix the potato filling. Over-mixing causes mashed potatoes to become gluey instead of light and fluffy. To Make Ahead: Prepare potatoes completely, without baking them the second time. Place them on a large sheet pan, lightly cover with plastic wrap and refrigerate up to one day, until ready to bake.

Why do you soak red potatoes in water before cooking? ›

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

When not to use red potatoes? ›

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

Can you eat the skin of a twice baked potato? ›

The skins of twice-baked potatoes can absolutely be eaten. They are salted and crispy and are absolutely excellent to eat. In addition, there is quite a bit of nutrient in the potato skins.

What is the difference between baked potato and twice baked potato? ›

Unlike regular baked potatoes, twice baked potatoes are indeed baked twice in the oven. They're first baked whole until the insides are fluffy and tender. The creamy potato flesh is then scooped out and mixed with all your favorite mix-ins like butter, sour cream, bacon, and cheese.

What is the best way to heat up twice baked potatoes? ›

Reheating them in the oven at 400° will re-crisp the potato skin while keeping the filling inside nice and creamy still. The potatoes will take about 15 to 20 minutes to reheat again. If you're in a rush, microwaving them is fine too, though parts of the potato might turn a little tough due to uneven heating.

Are twice cooked potatoes good for you? ›

You may be able to increase the resistant starch in potatoes, rice and pasta by cooling these foods after cooking and reheating them later. Although increasing resistant starch in your diet may have several potential health benefits, there are also other ways to increase your fiber intake.

Can you stack baked potatoes in the oven? ›

As for double-layering the potatoes in the oven – I'm assuming you're trying to save time – but that's not a good idea. Place similarly-sized potatoes on a single layer. This will allow for good air circulation in the oven and even cooking.

How do I cook Kansas City twice baked potatoes? ›

Preheat oven to 400°F. For 8 oz. potatoes, bake 40 minutes and for 5 oz. potatoes, bake 25 minutes.

Why are my red potatoes gummy? ›

Why does it happen? You could be using the wrong potatoes. Potatoes are generally considered "waxy" or "starchy." Waxy potatoes (like white potatoes and red potatoes) are more prone to gumminess when mashed, as opposed to starchy potatoes (like Yukon Golds and russets).

How long can twice baked potatoes sit out? ›

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

What should be the internal temperature of twice baked potatoes? ›

Bake, but do not overcook the potatoes (as the base will turn dark brown) to an internal temperature of 185°F and then let cool to handle.

What type of potatoes are best for baked potatoes? ›

Tips and Tricks for the Perfect Baked Potato. Russet potatoes are the classic choice for good reason. Russets are high in starch and low in moisture, which makes them nice and fluffy after baking. Their thick skin crisps up well, too.

Are red or white potatoes better for baking? ›

Here's a quick reference on which types of potatoes are ideal for which type of cooking technique: Baking: Russet, long white, Peruvian. Boiled: New potatoes, round red, white. Fried: Russets and white.

Can I use red potatoes instead of russet? ›

You absolutely can substitute red potatoes for the russets in potato soup. Red potatoes are waxy, have more moisture, and tend to keep their shape better when cooked, so some people actually prefer them when making soup. In fact, I prefer them in most soups with the exception of this recipe.

Should red potatoes be peeled before baking? ›

You don't need to peel red potatoes since the skins are thin and tender, but they should be rinsed to remove dirt. Don't Crowd the Pan. This is the cardinal rule of Oven Roasted Vegetables. If you don't leave enough space around the potatoes for the air to circulate, they will steam instead of crisp.


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