Print

The Best Twice-Baked Potatoes Recipe with Bacon and Cheddar

Close-up of a perfectly prepared twice-baked potato topped with melted cheddar cheese, bacon bits, and fresh chives.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make fluffy, cheesy stuffed potatoes with a creamy filling loaded with bacon and chives, then bake them again for a perfect party potato boat side dish.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk or heavy cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup chopped fresh chives, divided
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400 degrees F. Pierce the potatoes several times with a fork. Rub the potatoes lightly with olive oil and sprinkle with salt and pepper.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
  3. Remove the potatoes from the oven and let them cool just enough to handle, about 15 minutes. Reduce the oven temperature to 375 degrees F.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch shell of potato skin.
  5. Add the softened butter, milk or cream, 1/2 cup of the cheddar cheese, crumbled bacon, half of the chives, and garlic powder to the scooped potato flesh.
  6. Mash the mixture until it is smooth and creamy. Season with salt and pepper to your taste.
  7. Spoon the potato filling evenly back into the potato shells, mounding it slightly.
  8. Place the filled potatoes on a baking sheet. Top each potato with the remaining 1/2 cup of cheddar cheese.
  9. Bake at 375 degrees F for 15 to 20 minutes, or until the cheese is melted and lightly golden brown.
  10. Garnish with the remaining fresh chives before serving your cheesy stuffed potatoes.

Notes

  • For a make ahead potato side, you can prepare the filled potatoes up to 24 hours in advance. Cover them tightly with plastic wrap and refrigerate. Add 5 to 10 minutes to the final baking time if baking from cold.
  • If you plan to freeze these, bake them once, scoop the filling, mix, refill the shells, but do not top with cheese or bake a second time. Freeze them on a baking sheet, then wrap individually. Bake from frozen at 375 degrees F for about 35 minutes, then top with cheese and bake for 10 more minutes.
  • For extra crispy skins, brush the outsides with melted butter before the first bake.

Nutrition

Find it online: https://afripaket.com/twice-baked-potatoes-recipe-bacon-cheddar/