Indulge in cheesy bacon bliss with Loaded Twice-Baked Potatoes! They are a great side dish for what you've got on the grill or in the oven! Stuffed with sour cream, butter, milk, bacon, and cheese, they are creamy on the inside with crispy potato skins!
I am a lover of all things potato and this recipe is no exception. I have made twice-baked potatoes for years and they change depending on what ingredients I have available.
This classic side dish is basically stuffed potatoes; blending the flavor of the baked potato with the creaminess of mashed potatoes. It is called "twice baked" because the potato is baked first, then inside is scooped out, mixed with delicious ingredients and stuffed back in to the skin and baked a second time until the cheese is golden brown. The result is a creamy, delicious stuffed potato that everyone will love!
What You Need
Russet Potatoes - the best for this recipe because they are sturdy and perfect for stuffing; select large potatoes that are similar in size for even cooking
Sour Cream - any time of sour cream will work for this recipe - full fat or light
Butter - I choose to use real butter, it makes the potatoes so creamy and delicious
Milk - your choice
Cheddar Cheese - use the cheese blend you like, I used Mild Cheddar Cheese
Bacon - fry up the bacon or use the bacon bits, either will work well
Garlic Powder
Salt & Black Pepper
Tips for Making Loaded Twice-Baked Potatoes with Cheese and Bacon
I know from experience that if you scoop out too much of the inside, the potato skin may tear or will become flimsy. Be sure to leave about a quarter of an inch of the inside when scooping with a spoon.
You can make this recipe 1-2 days in advance. Go through all steps except for the final bake, which should be done right before serving
To reheat any leftover twice-baked potatoes, place them on a lined baking sheet covered with aluminum foil and make at 350°F for 15-20 minutes or util the cheese is melted and the potato is heated through.
If you're not a lover of raw onion, like me, you'll love this recipe because it calls for no green onions, but the stuffing is creamy and flavorful! If you are a lover of onion, add in about 2 tablespoons or garnish with green onion.
More Delicious Side Dishes
How to Make Loaded Twice-Baked Potatoes with Cheese and Bacon
Once the potatoes are baked, there are just a few simple steps left and they will come together quickly for your meal!
Step 1: Preheat oven to 400°F. Wash the potatoes and pat dry. Put on a lined baking sheet, and poke each potato several times with a fork. Bake potatoes (wrapped in aluminum foil if preferred) for at least one hour or until you can easily pierce the skin with a fork.
Step 2: Using a sharp knife, cut the potatoes in half keeping the skins intact. Once the hot potatoes are cool enough to handle, scoop out the baked potato insides in to a large mixing bowl and mash with a potato masher or hand mixer. Add the sour cream, milk, butter, bacon, garlic powder, salt and pepper and mash or mix until the mixture is creamy. Blend in the cheese and mix until fully combined. You will have a fluffy potato stuffing!
Step 3: Stuff the potato shells with the mashed potato mixture and sprinkle addition cheese and bacon on top of each potato. Give them a second bake at 350°F for 20-25 minutes or until golden brown and heated through.
This is a good recipe to add your favorite toppings and make it your own! Also, this is a favorite potato side dish that will go with your main dish like chicken, steak, pork chops or a salad and they are a perfect side dish to your holiday meal!
How to Store Loaded Twice-Baked Potatoes with Cheese and Bacon
These baked and creamy mashed potatoes will store well in an airtight container or on a dish covered with plastic wrap for up to 3 days in the refrigerator.
This is a simple recipe that might become a favorite in your home! It is Forkin' Good!
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