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 can’t resist.
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 Rossi
Bacon-Cheddar Twice Baked Potatoes
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 4 to 8
- 4 large baking potatoes (about 3 pounds total)
- 4 slices thick-cut bacon, cut into thin strips
- 1 1/2 cups (5 to 6 ounces) grated Cheddar cheese (use your favorite Cheddar, the sharper the better)
- 1/2 cup (125 milliliters) sour cream
- 4 scallions, thinly sliced
- 1/4 teaspoon (2 milliliters) salt
- Lots of freshly ground pepper
- 1. Preheat your oven to 400°F (200°C). Adjust the oven rack to the middle position.
- 2. 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.
- 3. 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.
- 4. 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 flesh about 1/4 inch (5 millimeters) thick. Add 2/3 of the Cheddar, the sour cream, scallions, salt, pepper and every last bit of flavor you can scrape out of the bacon pan. 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.)
- 5. 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.)