Twice-Baked Potatoes With Bacon and Cheddar

Think of these twice-baked potatoes as an easy mashed potato casserole loaded with bacon, Cheddar, sour cream, and chives. Talk about awesome game day grub or meals kids—heck, any of us—can’t resist.

Twice baked bacon-Cheddar potatoes, cut in half and stuffed with Cheddar cheese, bacon bits, sour cream, and chives.

These twice-baked potatoes have everything going for them. And by “everything” we mean bacon, Cheddar, and sour cream. It’s quite similar to the best loaded potatoes you can imagine, the only difference is these are more like a mashed potatoes casserole that you can assemble ahead of time and even stash in the freezer. The best part is not having to fuss with toppings at the table while your baked spud gets cold because these little lovelies are fork-ready the moment they come out of the oven.–Renee Schettler

What's the best way to reheat leftover twice-baked potatoes?

Pretty much the same way you baked them the first time around, er, the second time around. But for less time. Crank the oven to 400°F (200°C), place the spuds on a foil-lined baking sheet, and bake until warmed through, maybe 20 to 25 minutes. 

Twice Baked Potatoes with Bacon and Cheddar

  • Quick Glance
  • (6)
  • 30 M
  • 1 H, 30 M
  • Serves 4 to 8
4.5/5 - 6 reviews
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Ingredients


Directions

Preheat your oven to 400°F (200°C). Adjust the oven rack to the middle position.

Bake the potatoes directly on the oven rack until they’re tender, 45 minutes to an hour, depending on the size. Gently squeeze them [Editor’s Note: Careful! They’re hot!] to judge doneness. They should feel tender but not terribly squishy when done.

Meanwhile, toss the bacon and a big splash of water in a skillet over medium-high heat. Cook until the bacon is fully browned and evenly crisp, 10 to 15 minutes or so, depending on the thickness of the bacon slices. Remove from the heat.

Tester tip: Adding a little water to bacon while it’s cooking keeps the grease splatter down a little and the bacon won’t curl up as much as usual.

When the baked potatoes are cool enough to handle, slice them all the way through, end to end, to create 2 equal-size halves. Scoop out most of the flesh into a large bowl, leaving behind a wall of peel and potato about 1/4 inch (5 millimeters) thick. 

Add 2/3 of the Cheddar, the sour cream, scallions, salt, pepper, and bacon. Mash the works together until evenly mixed. Spoon the mixture back into the potato skins. (You can cover the potatoes and refrigerate them for up to 3 days or you can freeze them for up to 1 month. Either thaw the frozen potatoes in the fridge for a day or two prior to baking or bake them straight from the freezer, adding a few minutes time in the oven. The skins of frozen potatoes will be a little more pleasingly tough and chewy, sorta like the skins on baked potato skins.)

Just before baking the stuffed potatoes, sprinkle with the remaining Cheddar. Bake the potatoes until the cheese melts and the potatoes are heated through, about 20 minutes. (If baking the potatoes from the refrigerator, allow about 30 minutes in the oven. If baking the potatoes straight from the freezer, allow about 40 minutes in the oven.) Originally published February 3, 2016.

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Recipe Testers' Reviews

I am a sucker for a good baked potato, and these twice baked potatoes check off all the boxes—cheesy, bacon-y (that IS a word), and creamy. It's the perfect cold-weather lunch.

I used 4 gigantic potatoes (weighing in between 340 and 410 grams [12 to 14 ounces] each) and figured that they were twice the size of the potatoes I would normally use (these were the only ones I could find). The smaller potatoes took 45 minutes to bake. I turned off the oven and left the larger ones in there for about 30 minutes more. I heated these in the oven at 375°F for 20 minutes once they were stuffed. I might recommend a couple of minutes under the broiler to brown the cheese a little.

A crowd-pleaser of a stuffed potato. These twice baked spuds could easily be made with or without the final cheese topping, based on your preferences. The bacon added a nice smoky flavor, and the scallions gave a little bite.

I've never added water to bacon when cooking, but it seemed to keep the grease splatter down a little, and the bacon didn't curl up as much as it usually seems to. I'll try that again in the future. The bacon took 15 minutes to crisp. The mixture was easy to mix up and stuff back in the potatoes. Next time I would add more than 2/3 of the Cheddar to the mix, though, because I thought there was too much left for the topping. Maybe 3/4 for the mix and 1/4 for the topping. I baked them for 20 minutes, and they were piping hot. I only used 1/2 the recipe, so I refrigerated the other half. They reheated well on 50% power for 3 minutes in the microwave and tasted good.

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Comments

  1. This is one of my favorite ways to make baked potatoes. I always make a batch and as there is just the two of us, I freeze a few for later. One tweak I make to this recipe is that I always bake one extra potato, so I can have more of a heaping dollop of potato goodness flowing in each potato shell. This recipe also works well with gruyere or fontina cheese.

    1. Love the suggestion to bake an extra potato, Craig! Can never have enough of that potato goodness.

  2. I doubled it and fed 7 for dinner and 4 for lunch. Added smoked paprika and extra sour cream. It was very good.

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