Loaded Twice Baked Potatoes
These elegant Loaded Twice Baked Potatoes are perfect for the holidays! They’re chock full of bacon, boursin, gruyere, chives, and fluffy mashed potatoes for the most delicious side dish.
If you’re looking to switch it up from mashed potatoes to a classier potato side dish, these loaded twice baked potatoes are it!
Table of Contents
Loaded Twice Baked Potatoes
We’re giving twice baked potatoes the fanciest of face lifts and transforming them into an elegant side dish worthy of a classy steakhouse. Gone is the bright orange cheddar and scallions in favor of soft boursin and gruyere cheeses and minced chives.
While I love silky mashed potatoes, it’s always fun to try a new potato side dish! Loaded twice baked potatoes are perfect for serving alongside herb crusted prime rib or steak au poivre.
These potatoes are so perfect for entertaining because you can prep them in advance and just bake them right before you serve. The holidays are already so busy, why not make things a bit easier on yourself?
If you need a show-stopping holiday dish, these potatoes are it! Need more entertaining recipe inspo? Check out my tried and true holiday recipe collection.
What is Boursin?
Boursin is a brand of soft, creamy, spreadable cheese from France that’s made with triple cream cheese and herbs and spices. It’s flavorful and luscious and perfect for whipping into these loaded twice baked potatoes!
Boursin makes several flavor combinations, but my favorite is the classic garlic and fine herbs!
How to make Loaded Twice Baked Potatoes
Piping the potatoes into the potato shell isn’t necessary, but it does make for the most gorgeous presentation!
Tools Needed
Step-by-Step Instructions & Photos
- Prep the potatoes. Scrub the potatoes of any dirt and rinse them under cold water. Pat them very dry and place them on a rimmed baking sheet. Use a fork to poke holes all over the potatoes, then drizzle the oil all over them. Use your hands to rub the oil into the potatoes, then sprinkle the outsides all over with salt and pepper.
- Bake the potatoes. Bake the potatoes for 45 minutes, or until they’re tender enough to be pierced with a knife. Remove the potatoes from the oven and let them cool for 15 minutes.
- Scoop out the insides. Carefully cut the top 1/4 lengthwise off the potatoes to expose the middle. Use a spoon to scoop out the inside of the potato, leaving a 1/4 inch border of potato to create little boats.
- Mix the potato filling. Place the scooped potato in a mixing bowl with the minced bacon, chives, boursin, and gruyere. Don’t forget to scrape any potato from the portion you cut off the tops, then discard the skin. Use a hand mixer to beat the potato mixture, drizzling in the heavy cream while doing so, until the filling is very smooth and the boursin is melted. The filling should be soft and pipe-able, so add as much cream as necessary. Season to taste with salt and pepper.
- Bake the potatoes. Transfer the filling to a piping bag fitted with a large star tip and pipe the filling back into the potato boats so that they’re decoratively mounded. You can also use a spoon to mound the filling back into the potatoes. Gently brush the tops with the melted butter and place them back into the oven on a baking sheet for 15 minutes, until the tops are just starting to brown and the potatoes are warmed through. Top with more chives and serve right away.
What to Serve with Loaded Twice Baked Potatoes
Loaded twice baked potatoes are the ultimate potato side dish than can be served with just about everything. Here are my favorite main dishes to serve with twice baked potatoes:
- Herb Crusted Prime Rib
- Herb Roasted Beef Tenderloin
- Creamy French Tarragon Chicken
- Steak au Poivre
- Roast Chicken Piccata
- Beef Wellington for Two
Storage Instructions
For storing in the fridge: Any leftovers can be stored in the fridge for 4 to 5 days.
For storing in the freezer: Freeze them in a single layer on a sheet pan or plate before storing them away in a container with parchment paper in-between the layers, to prevent sticking. Defrost them overnight in the fridge, or bake them straight from frozen.
For reheating: I place them right in the oven frozen at 350°F in a covered baking dish and bake for about 20 minutes covered and 10-15 minutes uncovered. You could also microwave them, if you’re not so concerned about the outside getting crispy again.
How to make ahead: You can bake the potatoes and mix the filling a day in advance. Store the potato skins in one container and the mixed filling in a separate container in the fridge. Then, simply fill the potato skins and bake them the second time when you’re ready to serve them up. You may have to add a little more cream to make the potatoes spreadable.
When you’re ready to jazz up your potato side, you’ve got to make these Loaded Twice Baked Potatoes! They’re cheesy, full of flavor, and are so elegantly presented. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Holiday Side Dishes to Try
Delicata Squash Salad
Pumpkin Bacon Mac and Cheese
Loaded Corn Casserole
Sage & Gruyere Biscuits
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Loaded Twice Baked Potatoes
Ingredients
- 4 russet potatoes, about 7-8 oz each
- 2 tablespoons neutral oil
- 4 strips cooked bacon, finely minced
- 1/4 cup minced chives, plus more for garnish
- 5 oz boursin cheese, room temperature
- 1/2 cup finely grated gruyere cheese
- 1/2 – 3/4 cup heavy cream, room temperature
- 2 tablespoons unsalted butter, melted
- kosher salt & freshly ground black pepper
Instructions
- Preheat an oven to 400 F.
- Prep the potatoes. Scrub the potatoes of any dirt and rinse them under cold water. Pat them very dry and place them on a rimmed baking sheet. Use a fork to poke holes all over the potatoes, then drizzle the oil all over them. Use your hands to rub the oil into the potatoes, then sprinkle the outsides all over with salt and pepper.
- Bake the potatoes. Bake the potatoes for 45 minutes, or until they’re tender enough to be pierced with a knife. Remove the potatoes from the oven and let them cool for 15 minutes.
- Scoop out the insides. Carefully cut the top 1/4 lengthwise off the potatoes to expose the middle. Use a spoon to scoop out the inside of the potato, leaving a 1/4 inch border of potato to create little boats.
- Mix the potato filling. Place the scooped potato in a mixing bowl with the minced bacon, chives, boursin, and gruyere. Don’t forget to scrape any potato from the portion you cut off the tops, then discard the skin. Use a hand mixer to beat the potato mixture, drizzling in the heavy cream while doing so, until the filling is very smooth and the boursin is melted. The filling should be soft and pipe-able, so add as much cream as necessary. Season to taste with salt and pepper.
- Bake the potatoes. Transfer the filling to a piping bag fitted with a large star tip and pipe the filling back into the potato boats so that they’re decoratively mounded. You can also use a spoon to mound the filling back into the potatoes. Gently brush the tops with the melted butter and place them back into the oven on a baking sheet for 15 minutes, until the tops are just starting to brown and the potatoes are warmed through. Top with more chives and serve right away.
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