Twice-baked potatoes are the ultimate comfort food side dish—creamy, rich, and loaded with flavor. The concept is simple yet brilliant: bake a potato until tender, scoop out the fluffy interior, mix it with butter, sour cream, cheese, and seasonings, then refill the potato shells and bake again until golden and irresistible. This version takes the classic one step further with crispy bacon, sharp cheddar, and just the right amount of seasoning to make every bite satisfying and memorable.
Whether you enjoy them alongside a steak dinner, as part of a holiday feast, or even as a standalone lunch, twice-baked potatoes offer the perfect balance of crispy skin, velvety filling, and melty cheese. This recipe is beautifully customizable, making it suitable for family dinners, potlucks, game day gatherings, or anytime you crave something hearty and comforting.
Why I Love This Recipe
I love this recipe because it transforms simple everyday ingredients into something extraordinary. Potatoes, cheese, and bacon on their own are wonderful—but together, they become a dish that feels indulgent and warm, the type of food people eagerly reach for seconds of.
The texture contrast is as satisfying as the flavor: a lightly crisp shell, creamy cheesy center, and crunchy bacon bits on top. It’s easy to prepare, yet looks impressive enough for entertaining.
Why This Is a Must-Try Dish
This recipe is a must-try because:
- It’s filling, budget-friendly, and crowd-pleasing.
- It pairs well with almost any main dish—from grilled meats to roasted vegetables.
- It can be made ahead and reheated without losing its quality.
- It’s endlessly customizable (vegetarian, spicy, loaded, or lightened-up versions are simple to create).
Anyone who enjoys cozy, flavorful, restaurant-style comfort food will fall in love with this dish.
Recipe Details
- Preparation Time: 20 minutes
- First Bake Time: 50–60 minutes
- Second Bake Time: 15–20 minutes
- Total Time: 1 hour 30 minutes–1 hour 40 minutes
- Servings: 4 (1 potato per serving)
- Calories per Serving: Approx. 420–480 calories
- Course: Side Dish
- Cuisine: American
Ingredients
- 4 large russet potatoes
- 1 cup shredded sharp cheddar cheese (reserve ¼ cup for topping)
- 4 slices cooked bacon, crumbled
- ½ cup sour cream
- ¼ cup milk or heavy cream
- 3 tablespoons unsalted butter
- 2 green onions, finely sliced (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Optional topping: paprika, extra bacon, extra cheese, or parsley
Step-by-Step Preparation Method
1. First Bake
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and pat dry.
- Pierce each potato several times using a fork.
- Place potatoes on a baking sheet and bake for 50–60 minutes or until tender when pierced.
2. Prepare the Filling
- Allow potatoes to cool slightly (about 10 minutes).
- Slice each potato in half lengthwise.
- Scoop out the inside, leaving a thin layer so the skins remain stable.
- Place the scooped potato into a bowl and mash until fluffy.
- Add butter, sour cream, milk, cheddar, bacon, and seasonings.
- Stir until smooth and creamy.
3. Second Bake
- Spoon the filling back into the potato shells.
- Top with reserved shredded cheese.
- Return to the oven and bake for 15–20 minutes until heated through and golden.
How to Serve
Serve warm as a side dish with:
- Grilled steak or chicken
- Barbecue dishes
- Holiday roasts
- Soups and salads
Add fresh green onions or bacon crumbles just before serving for extra flavor and crunch.
Recipe Tips
- Choose large russet potatoes for the fluffiest results.
- For smoother filling, use warm milk or cream.
- Don’t overmix or the potatoes may become gluey.
- For extra crispy skins, rub potatoes with a little oil before the first bake.
Variations
- Loaded Twice-Baked Potatoes: Add extra cheese, ranch seasoning, and more bacon.
- Vegetarian: Replace bacon with roasted corn, caramelized onions, or sautéed mushrooms.
- Spicy Version: Add chopped jalapeños, buffalo sauce, or pepper jack cheese.
- Healthier Option: Use Greek yogurt instead of sour cream and swap bacon for turkey bacon.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze baked and cooled potatoes (before second bake) for up to 2 months.
- Reheat: Thaw overnight and bake at 350°F (175°C) for 20–25 minutes.
Special Equipment Needed
- Baking sheet
- Mixing bowl
- Potato masher or electric mixer
- Aluminum foil (optional for baking or storage)
Conclusion
Twice-Baked Potatoes with Cheddar and Bacon are the perfect example of comfort food done right—simple ingredients turned into something rich, satisfying, and unforgettable. The creamy filling, smoky bacon, and melted cheese make this dish a guaranteed crowd-pleaser. Whether you’re serving it for a weeknight dinner or a holiday gathering, this recipe delivers flavor, warmth, and a touch of indulgence in every bite.
Twice-Baked Potatoes with Cheddar and Bacon
Description
Twice-baked potatoes are the ultimate comfort food side dish—creamy, rich, and loaded with flavor. The concept is simple yet brilliant: bake a potato until tender, scoop out the fluffy interior, mix it with butter, sour cream, cheese, and seasonings, then refill the potato shells and bake again until golden and irresistible.
Ingredients
Instructions
-
1. First Bake : Preheat oven to 400°F (200°C). Scrub potatoes clean and pat dry. Pierce each potato several times using a fork. Place potatoes on a baking sheet and bake for 50–60 minutes or until tender when pierced.
-
2. Prepare the Filling : Allow potatoes to cool slightly (about 10 minutes). Slice each potato in half lengthwise. Scoop out the inside, leaving a thin layer so the skins remain stable. Place the scooped potato into a bowl and mash until fluffy. Add butter, sour cream, milk, cheddar, bacon, and seasonings. Stir until smooth and creamy.
-
3. Second Bake : Spoon the filling back into the potato shells. Top with reserved shredded cheese. Return to the oven and bake for 15–20 minutes until heated through and golden.
