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Twice-Baked Potatoes with Bacon and Cheddar

Two perfectly baked twice-baked potatoes stuffed with creamy filling, melted cheddar cheese, bacon bits, and chives.
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Make creamy, cheesy stuffed potatoes with a crispy top. This recipe is great for game day or holiday sides.

Ingredients

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  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cooked, crumbled bacon
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 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, or until the skins are crisp and the insides are tender when squeezed.
  3. Remove the potatoes from the oven and let them cool until you can handle them safely. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a quarter-inch of potato inside the skin to form a boat.
  5. Add the milk, butter, half of the cheddar cheese, crumbled bacon, and chives to the scooped potato flesh. Mash everything together until smooth and creamy. Season with salt and pepper.
  6. Spoon the potato mixture back into the potato skins, 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 filling is heated through and the cheese on top is melted and lightly browned.
  9. Garnish with extra fresh chives before serving.

Notes

  • For make-ahead preparation, complete steps 1 through 5. Cool the filled potatoes completely, cover them tightly with plastic wrap, and refrigerate for up to 2 days. Before the second bake, top with cheese and bake at 375 degrees Fahrenheit for 25 to 30 minutes, or until hot.
  • You can freeze assembled, unbaked potatoes for up to 1 month. Thaw them overnight in the refrigerator before baking as directed above, adding about 10 minutes to the bake time.
  • For extra flavor, you can add 2 tablespoons of sour cream to the filling mixture.

Nutrition

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