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Twice-Baked Potatoes with Bacon and Cheddar

Three servings of amazing twice-baked potatoes stuffed with mashed potato filling, topped with melted cheddar, bacon bits, and chives.
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Make fluffy, creamy twice-baked potatoes loaded with bacon, cheddar cheese, and chives, perfect for game day or holiday sides.

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 crumbled cooked 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 safely handle them. Reduce the oven temperature to 375 degrees Fahrenheit.
  4. Slice each potato in half lengthwise. Carefully scoop out the cooked potato flesh into a bowl, leaving about a quarter-inch shell intact.
  5. Add the milk, butter, half of the cheddar cheese, bacon, chives, salt, and pepper to the scooped potato. Mash everything together until smooth and creamy.
  6. Spoon the potato mixture evenly back into the potato shells, mounding it slightly.
  7. Place the stuffed potatoes on a baking sheet. Top each mound 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 golden.
  9. Garnish with extra fresh chives before serving.

Notes

  • For make-ahead preparation, complete step 6 (stuffing the shells). Cover the stuffed potatoes tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap, top with cheese, and bake at 375 degrees Fahrenheit for 25 to 30 minutes, or until hot throughout.
  • You can freeze the stuffed potatoes (before the final bake) for up to one month. Thaw overnight in the refrigerator before baking as directed above.
  • For crispier skins, you can bake the potatoes directly on the oven rack as instructed, or place them on a baking sheet lined with parchment paper.

Nutrition

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