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Classic Twice-Baked Potatoes with Bacon and Cheddar

Three servings of fluffy twice-baked potatoes stuffed with cheese, bacon bits, and fresh green chives.
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Make fluffy, creamy twice-baked potatoes filled with cheese, bacon, and chives, then bake them again for a perfect, cheesy topping.

Ingredients

Scale
  • 4 large Russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup chopped fresh chives, divided
  • 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.
  2. Rub the potatoes lightly with olive oil and sprinkle with salt. Bake 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 slightly until you can handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about a quarter-inch shell intact.
  5. Add the milk, butter, salt, pepper, half of the cheddar cheese, half of the 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 potato with the remaining cheddar cheese, bacon, and chives.
  8. Bake at 375 degrees Fahrenheit for 15 to 20 minutes, or until the filling is heated through and the cheese topping is melted and lightly browned.

Notes

  • For make-ahead preparation, you can scoop and fill the potatoes, then cover and refrigerate them for up to 2 days before the final bake. Add 5 to 10 minutes to the final baking time if baking straight from the refrigerator.
  • To freeze, complete the first bake and scoop the filling. Place the filled shells on a baking sheet and freeze until solid. Transfer to a freezer-safe bag. When ready to cook, bake from frozen at 375 degrees Fahrenheit for about 35 to 40 minutes, then top with cheese and bake for the final 10 minutes.
  • If you prefer a richer flavor, substitute sour cream for the milk.

Nutrition

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