Print

Crispy Twice-Baked Potatoes with Cheddar and Bacon

crispy twice-baked potatoes - featured image
Print Recipe

A comforting and easy recipe featuring crispy potato skins filled with a creamy, cheesy mixture of cheddar and bacon. Perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 ½ cups shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 4 tablespoons unsalted butter, softened
  • ½ cup sour cream
  • 2 stalks green onions, thinly sliced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes well, then pierce each several times with a fork to allow steam to escape during baking.
  2. Bake the potatoes directly on the oven rack or on a baking sheet for about 45-50 minutes, until skins are crisp and you can easily poke a fork through the flesh.
  3. While the potatoes bake, fry the bacon strips in a skillet over medium heat until crispy. Transfer to paper towels to drain and crumble once cool.
  4. Remove potatoes from the oven and let them cool slightly until safe to handle, about 10 minutes.
  5. Cut each potato in half lengthwise. Carefully scoop out the potato flesh into a mixing bowl, leaving about ¼ inch of shell intact for structure.
  6. Mash the scooped potato with softened butter, sour cream, garlic powder (if using), salt, and pepper. Stir in most of the shredded cheddar and crumbled bacon, reserving some for topping.
  7. Spoon or pipe the cheesy potato mixture back into the skins, mounding it slightly.
  8. Sprinkle the remaining cheddar and bacon over the filled potatoes.
  9. Place the filled potatoes on a baking sheet and bake at 375°F (190°C) for 15-20 minutes until the cheese is melted and bubbling, and the tops start to brown.
  10. Remove from oven, sprinkle with sliced green onions, and enjoy warm.

Notes

If potatoes seem dry after scooping, add a splash of milk or more sour cream to keep the filling creamy. Use room-temperature butter for smoother incorporation. The second bake at a lower temperature ensures melted cheese and crispy tops. Russet potatoes are best for fluffy insides and crispy skins. Avoid waxy potatoes to prevent gummy filling. Cook bacon until just crisp and drain well to avoid sogginess. Season filling well with salt and pepper. Filling can be prepared ahead and baked just before serving. Leftovers keep up to 3 days refrigerated and reheat best in oven to maintain crispiness. Can freeze filled potatoes before second bake.

Nutrition

Keywords: twice-baked potatoes, crispy potatoes, cheddar cheese, bacon, comfort food, easy recipe, side dish, cheesy potatoes

Find it online: https://atomicbite.com/crispy-twice-baked-potatoes-with-cheddar-and-bacon-easy-recipe-to-impress/