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Classic Twice-Baked Potatoes with Bacon and Cheddar

A close-up of a delicious twice-baked potato loaded with melted cheese, crispy bacon, and fresh chives.
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Make these cheesy stuffed potatoes for a comforting side dish. You will bake, scoop, mix a creamy filling, stuff the skins, and bake again until golden.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork. Rub the potatoes with olive oil, 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 pierced with a fork.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Carefully slice each potato in half lengthwise. Scoop out the flesh into a bowl, leaving about 1/4 inch of potato inside the skin to form a boat.
  5. Add the scooped potato flesh back to the bowl. Add the sour cream, milk, butter, half of the cheddar cheese, half of the chives, and garlic powder. Mash everything together until smooth and creamy.
  6. Stir in the crumbled bacon. Taste the filling and add more salt or pepper if needed.
  7. Spoon the potato filling evenly back into the potato skins, mounding it slightly.
  8. Top each stuffed potato with the remaining cheddar cheese and remaining chives.
  9. Place the stuffed potatoes on a baking sheet. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.

Notes

  • For make ahead preparation, complete steps 1 through 6. Cover the stuffed potatoes tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap, top with cheese, and bake at 375 degrees Fahrenheit for 25 to 30 minutes, or until hot throughout.
  • You can freeze unbaked stuffed potatoes. Wrap each potato tightly in plastic wrap, then place them in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator before baking as directed above, adding 10 minutes to the bake time.
  • For crispier skins, you can lightly brush the empty skins with melted butter before stuffing them again.

Nutrition

Find it online: https://cravybite.link/twice-baked-potatoes-recipe-bacon-cheddar/