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Perfect Twice-Baked Potatoes with Bacon and Cheddar

Close-up of a perfectly prepared twice-baked potato stuffed with mashed potato, topped with melted cheddar cheese, bacon bits, and chives.
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Learn how to make fluffy, cheesy stuffed potatoes with a creamy filling, crispy bacon, and a golden-brown top. This make ahead potato side is perfect for game day or holidays.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup cooked bacon, crumbled
  • 2 tablespoons chopped fresh chives, plus extra for garnish
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce each potato several times with a fork. Rub the potatoes lightly with olive oil and sprinkle with salt.
  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 slightly until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Carefully slice each potato in half lengthwise. Scoop out the inside flesh into a bowl, leaving about a quarter-inch shell of potato skin intact.
  5. Add the milk, softened butter, 1 cup of cheddar cheese, crumbled bacon, chives, and pepper to the scooped potato flesh. Mash everything together until smooth and creamy. Taste and add more salt if needed.
  6. Spoon the potato filling evenly back into the potato skins, mounding it slightly.
  7. Place the filled potatoes on a baking sheet. Top each potato with a little extra shredded cheddar cheese.
  8. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
  9. Garnish with fresh chopped chives before serving.

Notes

  • For make ahead potato side preparation, you can scoop and fill the potatoes, cover them, and refrigerate for up to 2 days before the final bake. Add 5 to 10 minutes to the final baking time if baking directly from the refrigerator.
  • To freeze these cheesy stuffed potatoes, fill them, top with cheese, wrap tightly in plastic wrap, and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • For extra crispy skins, you can brush the outside of the raw potatoes with melted butter before baking the first time.

Nutrition

Find it online: https://tasteportfolio.com/twice-baked-potatoes-recipe-cheesy-bacon/