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Classic Twice-Baked Potatoes with Bacon and Cheddar

Four servings of amazing twice-baked potatoes loaded with melted cheddar cheese, bacon bits, and chives on a white plate.
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Make creamy, cheesy twice-baked potatoes filled with bacon and chives. These party potato boats are perfect for game day or holiday sides.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • 4 tablespoons butter, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh chives, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees F. 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, or until the skins are crisp and the insides are tender.
  3. Remove potatoes from the oven and let them cool until you can handle them safely. Reduce the oven temperature to 375 degrees F.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a 1/4-inch shell.
  5. Add the butter, milk, sour cream, salt, pepper, half of the cheddar cheese, bacon, and half of the chives to the potato flesh. Mash until smooth and creamy.
  6. Spoon the filling mixture back into the potato shells, mounding it slightly.
  7. Place the filled potatoes on a baking sheet. Top each with the remaining cheddar cheese.
  8. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
  9. Garnish with the remaining fresh chives before serving.

Notes

  • For make-ahead preparation, complete step 6 (filling and topping with cheese). Cover the baking sheet tightly with plastic wrap and refrigerate for up to 2 days. Add 5 to 10 minutes to the final baking time if baking directly from the refrigerator.
  • You can freeze assembled, unbaked potatoes for up to 1 month. Thaw overnight in the refrigerator before baking as directed.
  • If you prefer crispier skins, you can bake the empty shells for 5 more minutes after scooping out the filling before refilling.

Nutrition

Find it online: https://miameal.com/twice-baked-potatoes-recipe-cheesy-bacon/