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Twice-Baked Potatoes with Bacon and Cheddar

A close-up of a delicious twice-baked potato overflowing with melted cheddar cheese, bacon bits, and fresh chives.
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Make creamy, cheesy stuffed potatoes with a crispy skin. This recipe is perfect for game day or holiday sides.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cooked bacon, crumbled
  • 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, until the skins are crisp and the insides are tender.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them. Cut each potato in half lengthwise.
  4. Carefully scoop out the inside flesh into a bowl, leaving about a quarter-inch of potato in the skin to form a boat.
  5. Add the milk, butter, half of the cheddar cheese, bacon, chives, salt, and pepper to the scooped potato flesh. Mash until smooth and creamy.
  6. Spoon the potato mixture back into the reserved potato skins, mounding it slightly.
  7. Place the filled potatoes on a baking sheet. Top each with the remaining cheddar cheese.
  8. Return the potatoes to the 400 degrees Fahrenheit oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
  9. Garnish with extra fresh chives before serving.

Notes

  • For make-ahead preparation, you can scoop and refill the potatoes, then cover and refrigerate for up to 2 days before the final bake. Add 5 to 10 minutes to the final baking time if cooking from cold.
  • You can freeze assembled, unbaked potatoes for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • If you prefer a richer flavor, substitute sour cream for the milk.

Nutrition

Find it online: https://yumdrizzle.com/twice-baked-potatoes-recipe-bacon-cheddar/