Most of the time, I just scoop out the potato, mix it with garlic, butter, and chives, and then just stuff it back into the shell and bake it for the second time. I have used pulled pork, jerk chicken (chopped fine), and leftover meatloaf, all mixed with the scooped out potato.

I had a good one at a party using little new potato halves...creamy and rich and must have been piped back into the shell...cheese and bacon garnish, chive and parsley. (crazy and time consuming work me thinks but yum)

I would think a spiced ground beef or lamb stew, think shepherds pie, spooned into the shell, then topped with creamy herbed potato topped with cheese...now that's a meal, using large potatoes...

For a main meal, I like to mix a can of drained tuna with 2 scooped out large potatoes, add shredded cheddar, a little diced sweet onion and some frozen baby peas. A little bit of sour cream, salt/pepper. Stuff into the skins, top with paprika and more cheese and bake at 350° for 20-30 minutes.

In my world, twice baked potatoes are simply potatoes, baked, the flesh scooped out of the shell and mashed up with some butter salt and pepper, and perhaps sour cream and chives, piled back into the potato skin, topped with a bit of cheese and popped into the oven to heat and brown on top.
But I also make and have been served at a very casual affair a "loaded potato"....which is a whole baked potato, slit at the top and filled with any combination of seasoned and cooked ground beef, shredded chicken, pulled BBQ pork, shredded cheese, sour cream, crumbled bacon, steamed broccoli, cheese sauce ( like for nachos).
Never heard of meat being mixed in with the potato and rebaked.

This might interest you: shepherds pie stuffed potatoes.

Like LindaC, my version of twice baked potatoes are simply baked potatoes with the centers scooped out, mashed with butter, salt, pepper, sour cream, then put back into the shells and sprinkled with cheese then into the oven for their 2nd baking.

I do like loaded baked potatoes, they aren't baked twice, they're just big baked potatoes. My favorite topping is chili, to which Elery adds cheese and sour cream but I usually don't. I also like them with broccoli and cheese and I've even been known to put sloppy joe mixture over a halved baked potato instead of using a bun. I also like them topped with baked beans and cole slaw, but I eat baked beans as a cold sandwich too, so that probably doesn't count, LOL.

Annie

I'm another that makes stuffed potatoes frequently. In addition to the sour cream, I add a large scoop of no-salt-added cottage cheese and a handful of shredded cheddar. The cottage cheese makes the potato filling creamy and boosts the protein content too. I always add some chives or scallions, and sometimes I'll include some chopped up low sodium deli ham if I've got it in the fridge. I use large potatoes, so a stuffed half is a decent meal along with some vegetables.

I, too, use baked potatoes as a base for things like taco meat, sausage gravy, hamburger gravy, etc. Just last week I made a knock-off of Original Tommy's chili to pour over baked potatoes.

Twice baked potatoes is on our family Christmas meal every year, has been forever and "they" will not let me change menu, you know that tradition thing. I hand pick my potatoes for size, zap in wave for maybe 4 minutes and then finish in oven giving the skins a crusty finish. Scoop out, add shredded cheese, butter, sour cream, bit of garlic, salt and pepper, (sometimes no salt and use Lawry's Seasoning salt), 1/2 &1/2 if needed. Scoop back in skins, add shred cheese and bacon bits for garnish. I make these up one to two days ahead, refrigerate and bake towards dinner time. I freeze leftovers.

Never thought of adding meats......have to try sometime for just us, wouldn't want to spring on "them" at Christmas.

Oh....and creamed dried beef on a baked potato instead of on toast!!

Here's a link to some recipe options and basic instructions. Two things to remember. Bake the potatoes in the oven (all the way or finish there as shirl mentioned above) to get a nice crisp skin. And be careful when scooping them out - if you don't leave enough pulp in the skin the skins will collapse. Good luck and enjoy trying all sorts of variations.

Twice Baked Potatoes

Thank you all so much for your suggestions and explanations.

The way I understand it is there's twice-baked potatoes combining the best of both worlds: ordinary baked potatoes (the skin is my favourite) and mashed potatoes - rolled into one wonderful hybrid. Love the idea!

Then there's loaded potatoes, which are extremely versatile and sound fantastic!

I think I'll do twice-baked potatoes (a la LindaC and Annie) for a side, and loaded potatoes as a main course.