Twice Baked Potatoes Cheese Bacon

Twice baked potatoes deliver the ultimate comfort food experience with a crispy skin and a creamy, cheesy filling. This dish combines all the favorite parts of a loaded baked potato stuffed with goodness and baked again for irresistible flavor and texture. Whether you are hosting a holiday meal or want to make a weeknight dinner special, these potatoes never fail to impress.

I first made these as a treat for a weekend dinner and now they appear at every family gathering. Kids and grownups both fight for the last one so I always double my batch.

Ingredients

• Russet potatoes: Large size is best because they become fluffy when baked and hold plenty of filling Look for firm potatoes with no soft spots or sprouts
• Olive oil: Rubbing the skins gives them wonderful crispiness Choose extra virgin olive oil for best flavor
• Salt and black pepper: Helps with seasoning the skin and the inside Freshly cracked pepper gives a better taste
• Sour cream: Adds creaminess and tang Greek yogurt is a great substitute
• Butter: Sliced so it blends and melts evenly Use unsalted butter for control over salt level
• Milk: for thinning the filling Half and half works for a richer result Use whole milk for the best texture
• Garlic powder and onion powder: Brings savory depth Choose fresh spices for a bolder taste
• Cheddar cheese: Freshly shredded melts better and adds a sharp flavor Choose a block and shred it by hand for the smoothest results
• Bacon: Cooked until crisp and crumbled Adds smokiness and crunch Use thick cut bacon for more flavor
• Chives: Freshly minced brings freshness and color Make sure they are bright green for the best flavor

Step-by-Step Instructions

Bake the Potatoes:

Preheat your oven to four hundred degrees Fahrenheit and line a baking sheet with aluminum foil. Scrub potatoes well then poke them several times with a fork. Arrange them on the baking sheet. Rub with olive oil and season with salt and pepper on all sides. Bake for forty five to fifty minutes until a knife slides out easily. This step gives the potatoes their essential crispy skin.

Halve and Cool the Potatoes:

After baking slice each potato in half lengthwise. Let them cool until you can comfortably hold them. Reducing the temperature to three seventy five degrees Fahrenheit now prevents overbaking in the next step.

Scoop and Mash the Filling:

Carefully scoop out most of the potato flesh leaving about one quarter inch of potato attached to skin. Place the potato flesh into a large bowl. Use an electric mixer to whip until smooth.

Mix the Filling:

Blend the whipped potato with sour cream sliced butter milk garlic powder and onion powder. Whip until the mixture is creamy and lump free.

Add Toppings:

Gently stir in three quarters of the shredded cheddar bacon and chives. Mixing by hand here keeps the filling fluffy.

Stuff the Potatoes:

Fill each potato skin with the creamy potato mixture mounding it slightly on top. Sprinkle the remaining cheese over each filled potato.

Bake Again:

Place stuffed potatoes back on the baking sheet. Bake for twenty to twenty five minutes until the cheese on top melts and the filling is hot.

Serve:

Serve immediately with more chives bacon or a dollop of sour cream as a garnish.

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Chives might seem like a simple garnish but they add fresh punch that brightens every bite. I still remember my uncle sneaking extra bacon into his special batch during holidays which always made for the best leftovers.

Storage Tips

Chill any leftovers in an airtight container in the fridge for up to four days The potatoes also freeze beautifully for several months Wrap individually in plastic wrap to keep them fresh. For reheating use an air fryer or hot oven to keep the skin crisp.

Ingredient Substitutions

Swap out sour cream for Greek yogurt if you are looking for a lighter version. Try smoked gouda or Monterey Jack in place of cheddar if you want to play with different cheese flavors. Vegetarian bacon or sautéed mushrooms can replace bacon for a meatless option.

Serving Suggestions

Pair the potatoes with grilled steak roasted chicken or pulled pork for a hearty dinner. Serve smaller halves as an appetizer at a party or as a lunch with a crisp green salad. Extra toppings like sautéed broccoli or caramelized onions are tasty ways to make each potato different.

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Cultural and Historical Notes

Twice baked potatoes are rooted in classic American holiday meals but the idea comes from simple mashes and stuffings found in many cuisines. The signature crisp skin and double baking make them a showstopper from family gatherings to potlucks.

Commonly Asked Questions

→ Can I eat the skin?

Yes, the potato skin turns crispy and delicious. Plus, it’s packed with nutrients and fiber when properly scrubbed and baked.

→ What is the best potato to use?

Choose large starchy potatoes like russets or Idaho. Avoid waxy potatoes, which may lead to a gummy texture inside.

→ How do I avoid gummy filling?

Use starchy potatoes, avoid over-mixing the filling, and make sure to bake the potatoes until fully tender but not overdone.

→ Can I customize the filling?

Of course! Try adding finely chopped broccoli, sautéed mushrooms, or cooked chicken for an extra twist to the filling.

→ How do I reheat leftovers?

Warm in an air fryer at 400°F for 2–3 minutes, or bake in a conventional oven until heated through and cheese melts again.

→ Are they suitable for make-ahead?

Yes! Assemble and chill stuffed potatoes for up to 2 days, then bake before serving. You can also freeze for longer storage.