Twice Baked Bacon and Cheese Potatoes
Indulge in ultimate comfort food bliss with these Twice Baked Bacon and Cheese Potatoes—where crispy, roasted potato shells meet a luscious, creamy filling loaded with buttery mashed potatoes, crisp bacon, gooey cheddar cheese, and tangy sour cream. Perfectly seasoned with just the right hint of salt and pepper and topped with a bubbly layer of melted cheese, this recipe is a surefire family favorite. Each serving is finished with a sprinkle of fresh green onions and crumbled bacon for a burst of flavor and color. Ideal as a hearty side dish or a satisfying main, these twice-baked potatoes are the ultimate mash-up of texture and taste. With straightforward steps and ingredients you already love, they’re perfect for holidays, dinner parties, or a cozy weeknight treat.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 1.5 cups (shredded) Cheddar cheese
- 4 tablespoons Butter
- 0.5 cup Sour cream
- 0.25 cup Milk
- 2 stalks (chopped) Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry.
Rub the potatoes with olive oil and place them on a baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes, or until they are tender and can be easily pierced with a fork.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Once cool, crumble the bacon and set aside.
Remove the baked potatoes from the oven and let them cool for about 10 minutes, or until they are safe to handle.
Using a sharp knife, carefully cut the top third off each potato. Scoop out most of the potato flesh into a mixing bowl, leaving a thin layer of potato inside the skin to maintain the shell's structure.
To the bowl with the scooped-out potato flesh, add butter, sour cream, milk, salt, and pepper. Mash until smooth and creamy.
Fold in 1 cup of shredded cheddar cheese, crumbled bacon (save a little for garnish), and chopped green onions (reserve some for garnish). Mix until evenly combined.
Spoon the mashed-potato mixture back into the potato shells, mounding it generously.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the stuffed potatoes.
Return the stuffed potatoes to the baking sheet and bake in the oven for an additional 15 minutes, or until the cheese on top is melted and bubbly.
Remove the potatoes from the oven and garnish with the reserved crumbled bacon and chopped green onions.
Serve hot and enjoy!
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 401 mg | 31% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1591 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
