World Famous Twice Baked Potatoes with Bacon
Indulge in pure comfort food bliss with our *World Famous Twice Baked Potatoes with Bacon*! These hearty Russet potatoes are baked to perfection, then loaded with creamy mashed potato filling made from sour cream, butter, and a hint of garlic powder for a velvety texture bursting with flavor. Crumbled crispy bacon and sharp cheddar cheese elevate every bite, while a sprinkle of fresh chives adds a pop of color and freshness. Whether you're hosting a dinner party or craving an elevated side dish, these golden, cheesy, bacon-stuffed potatoes are easy to make yet irresistibly indulgent. Perfect for satisfying comfort food cravings, this dish is a guaranteed crowd-pleaser and a must-try recipe!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.25 cup Whole milk
- 1.5 cups Shredded sharp cheddar cheese
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chives
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly, then pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crispy and the insides are soft. Remove from the oven and allow to cool slightly.
While the potatoes are baking, cook the bacon in a skillet over medium heat until it is crispy. Transfer to a plate lined with paper towels to drain, then crumble into small pieces.
Once the potatoes are cool enough to handle, slice each one in half lengthwise. Using a spoon, carefully scoop out the insides into a mixing bowl, leaving about 1/4 inch of potato flesh around the edges to help the skins hold their shape.
Add the butter, sour cream, milk, 1 cup of the shredded cheddar cheese, garlic powder, salt, and black pepper to the mixing bowl with the potato insides. Mash everything together until smooth and creamy.
Gently fold in half of the crumbled bacon and 1 tablespoon of the chives into the potato mixture.
Spoon the potato mixture back into the potato skins, mounding it slightly. Place the stuffed potatoes onto a baking sheet.
Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with the remaining chives before serving.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 439 mg | 34% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1553 mg | 33% | |
*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.
