Print

Classic Twice-Baked Potatoes with Bacon and Cheddar

A close-up of an amazing twice-baked potato loaded with melted cheddar cheese, bacon bits, and chives.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these fluffy, cheesy stuffed potatoes for a comforting side dish perfect for game day or holidays. You get a creamy filling wrapped in a crisp potato shell.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cooked, crumbled bacon
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1/4 teaspoon salt
  • 1/8 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 pierced with a fork.
  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. Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a 1/4-inch shell intact. Place the potato shells on a baking sheet.
  5. Add the milk, softened butter, 3/4 cup of the cheddar cheese, crumbled bacon, and 2 tablespoons of chives to the scooped potato flesh. Mash everything together until smooth and creamy. Season with salt and pepper.
  6. Spoon the potato filling evenly back into the potato shells, mounding it slightly.
  7. Top each stuffed potato with the remaining 1/4 cup of 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 extra fresh chives before serving your party potato boats.

Notes

  • For make ahead potato side dishes, you can prepare the filling and stuff the potatoes a day ahead. Cover them tightly with plastic wrap and refrigerate. When ready to bake, add 5 minutes to the initial baking time.
  • If you want a richer flavor, substitute sour cream for the milk.
  • These freeze well after the first bake. Cool completely, wrap individually in foil, and freeze. Thaw overnight in the refrigerator before stuffing and baking.

Nutrition

Find it online: https://delishdiarist.com/twice-baked-potatoes-recipe-cheesy-stuffed/