Twice Baked Potatoes with Bacon and Cheese Recipe

If you’re on the hunt for a comforting, crowd-pleasing side that feels like a warm hug on a plate, then look no further! This Twice Baked Potatoes with Bacon and Cheese Recipe is my go-to when I want something rich, cheesy, and packed with savory bacon goodness. I promise, once you try this recipe, you’ll find it hard to go back to plain baked potatoes again. It’s deliciously creamy inside with that crispy baked potato skin acting as the perfect vessel. Let me share all my tips and tricks so you can nail it on your first try!

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Ingredients You’ll Need

Each ingredient in this Twice Baked Potatoes with Bacon and Cheese Recipe comes together to create that rich and creamy texture you’ll adore. I recommend picking good-quality Russet potatoes for fluffy insides, and fresh cheese for melting magic.

• Russet potatoes: Large ones work best for stuffing and yield that fluffy, creamy inside.
• Olive oil: Gives the skin a nice crispy finish when baked.
• Sour cream: Adds the perfect tang and creaminess to the potato mash.
• Whole milk: Helps loosen the potato filling for a smooth texture.
• Unsalted butter: Brings richness without overpowering saltiness.
• Shredded cheese: I use sharp cheddar, but feel free to experiment with your favorite melting cheese.
• Salt and black pepper: Just enough to season the potatoes perfectly.
• Bacon bits: Smoky and crispy, they add fantastic flavor and crunch.

Variations

I love how versatile this Twice Baked Potatoes with Bacon and Cheese Recipe is — you can totally make it your own by swapping in your favorite add-ins or dialing up the flavors to suit your mood. Here are some ideas to inspire you:

• Vegetarian version: Skip the bacon bits and add sautéed mushrooms or caramelized onions instead — just as satisfying!
• Spicy kick: Mix in a pinch of smoked paprika or cayenne pepper to the potato mixture for a subtle heat that keeps things interesting.
• Holiday fest: Swap cheddar for gruyère or gouda and sprinkle with fresh herbs like chives or parsley for an elegant twist.
• Extra cheesy: I’ve doubled the cheese before, and trust me, the gooey factor isn’t something to skip.

How to Make Twice Baked Potatoes with Bacon and Cheese Recipe

Step 1: Prep and bake those potatoes

First things first, preheat your oven to 425°F. I give the Russet potatoes a good scrub under cold water and dry them thoroughly — you want clean, dry skins for crispiness. Then, I drizzle them with olive oil and sprinkle a little salt over the skins before placing them on a baking sheet. Pop them in the oven for about 50 to 55 minutes, or until you can easily pierce the center with a fork. This step is key because perfectly cooked potatoes form the base for your creamy filling. Remember, cooking time may vary slightly depending on potato size.

Step 2: Scoop, mix, and stuff

Once your potatoes are cool enough to handle (just warm is fine), slice each potato in half lengthwise. Using a spoon, carefully scoop out the insides into a large bowl, leaving the skins intact on your baking sheet. This step can be a bit delicate—I like to leave a thin layer of potato so the skins don’t crack later. Now for the fun part: mash that potato with sour cream, milk, butter, and most of the shredded cheese. Don’t forget to season with salt and pepper to taste—this is where your filling gets its flavor and creaminess.

Step 3: Fill and bake again

Spoon the creamy potato mixture back into the skins, smoothing the tops nicely. Sprinkle the remaining shredded cheese on top, then generously scatter the bacon bits over the cheese layer. Pop your baking sheet back into the oven at 350°F for about 15 to 20 minutes, until the cheese is melted and bubbling. At this point, your kitchen will smell incredible—it’s like a warm invitation to dig right in!

Step 4: Garnish and enjoy

When they’re fresh out of the oven, I like to finish my Twice Baked Potatoes with Bacon and Cheese Recipe with a sprinkle of sliced green onions, extra bacon bits, and a dollop of sour cream. It adds a fresh pop and a little extra zing that balances out the rich filling. Serve them hot and watch everyone’s faces light up.

How to Serve Twice Baked Potatoes with Bacon and Cheese Recipe

Garnishes

I’m a big fan of topping these potatoes with crispy bacon bits, finely sliced green onions, and a generous dollop of sour cream. The green onions add a lovely color contrast and a mild onion bite that complements the richness perfectly. Feel free to add a sprinkle of fresh chives or even a pinch of smoked paprika for a bit of extra flair.

Side Dishes

This dish pairs wonderfully with just about any simple protein or salad. My go-to sides are roasted Brussels sprouts, steamed green beans, or a fresh garden salad with a light vinaigrette. The creamy potatoes also balance well with grilled chicken or a juicy steak for a hearty meal.

Creative Ways to Present

If you want to impress on a special occasion, try serving your twice baked potatoes in a mini muffin tin for perfectly portioned bites. Another fun idea I’ve tried is making them as party appetizers by cutting small potatoes instead of large ones and following the same process — they’re always a hit!

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge, and they stay great for up to three days. Just make sure they cool completely before refrigerating to keep the texture intact.

Freezing

You can freeze the stuffed potatoes before their second bake. Wrap each potato tightly in foil or plastic wrap and place them in a freezer bag. When ready to enjoy, thaw in the fridge overnight and bake at 350°F until heated through and the cheese melts. I’ve found freezing slightly softens the skins, so it’s best for convenience rather than texture perfection.

Reheating

To reheat, I recommend using your oven at 350°F for about 10-15 minutes to bring back that lovely crispy top and warm the filling thoroughly. If you’re in a hurry, the microwave works too but the skins won’t be as crispy.

FAQs

Final Thoughts

I absolutely love how this Twice Baked Potatoes with Bacon and Cheese Recipe turns out every single time — cozy, cheesy, and downright addicting. When I first tried making twice baked potatoes, I struggled to get the potato skins crispy, but once I discovered the oil-and-salt trick, it was a game changer. This recipe has quickly become a family favorite that I enjoy sharing with friends, especially because it feels fancy but is so easy to pull off. Give it a try next time you want a side that dazzles without stress — you won’t regret it, and your taste buds will thank you!

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