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Overnight Loaded Twice Baked Red Potatoes

These overnight loaded twice baked red potatoes are a wonderful appetizer for any occassion.
Course Appetizer
Cuisine American
Keyword potatoes
Cook Time 20 minutes
Servings 48 potato bites
Calories 59kcal


  • 4 lbs medium sized red potatoes
  • 1 1/2 cup sour cream
  • 4 Tbsp butter
  • 1 tsp salt
  • 1/4 tsp pepper
  • 13 pieces of finely chopped cooked bacon divided
  • 3 green onions chopped thinly - divided
  • 1 cup cheddar cheese divided


  • Preheat oven to 425 degrees F. Place potatoes on a lined baking sheet. Bake for 35-45 minutes or until easily pierced with fork.
  • Let cool to touch, and then slice potatoes in half.
  • Using a melon baller or small cookie scoop, scoop out the inside of the potatoes and place in a large bowl or Kitchen Aid. Leave about a 1/4" flesh attached to the skin. Place potato skins on a large baking sheet.
  • Set aside 1/3 cup bacon. Set aside 1/8 cup sliced green onions.
  • To the potatoes add sour cream, butter, salt & pepper. Beat on low speed until light and fluffy. Do not over mix or potatoes will become gummy.
  • Add remaining bacon and green onions. Hand stir until fully incorporated.
  • Scoop mixture into the potato skins. I loaded mine into a ziplock bag, cut a hole out of the bottom of the bag and squeezed into the skins.
  • Place in refrigerator for 3 hours or overnight.
  • Remove from refrigerator and top with cheddar cheese, bacon bits and green onions.
  • Bake at 375 for 20-25 minutes.