Twice Baked Potatoes with Bacon, Cheddar, and Chives Recipe

Introduction

Twice Baked Potatoes are a comforting and delicious way to enjoy classic jacket potatoes with a rich, creamy filling loaded with bacon, cheese, and green onions. This recipe adds a flavorful twist to a simple side or light meal that’s sure to impress.

Ingredients

• 4 x 300g / 10oz potatoes (Sebago, Russet, Maris Piper, or King Edwards)
• 1 tbsp canola or vegetable oil
• 1/2 tsp salt
• 200g / 7oz streaky bacon, chopped into small batons
• 120g / 8 tbsp unsalted butter
• 1/3 cup cream (pure or thickened/heavy)
• 1 cup cheddar cheese, shredded
• 3 green onions, finely sliced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 tbsp chives, finely chopped (for garnish)
• Sour cream (recommended for serving)

Instructions

1. Step 1: Preheat the oven to 220°C / 430°F (200°C fan). Place a rack on a baking tray for the potatoes.
2. Step 2: Wash, scrub, and dry the potatoes. Prick each potato 8 times with a fork.
3. Step 3: Toss the potatoes in a bowl with the oil and sprinkle with 1/2 tsp salt, rubbing to coat as best as possible.
4. Step 4: Arrange potatoes on the rack and bake for 75 minutes or until a knife pierces easily.
5. Step 5: While potatoes bake, cook the chopped bacon in a cold non-stick pan over medium heat. When fat melts, increase heat to high and cook until golden, then drain on paper towels.
6. Step 6: Melt butter in a saucepan over medium heat, add cream and warm until hot but not boiling; set aside.
7. Step 7: Reduce oven temperature to 200°C / 390°F (180°C fan).
8. Step 8: Once potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the flesh, leaving about a 0.7cm (1/3″) layer attached to the skin.
9. Step 9: Mash the scooped potato flesh in a bowl until smooth while still warm.
10. Step 10: Stir in half the cheese, most of the bacon, green onions, hot cream and butter mixture, 1/4 tsp salt, and 1/4 tsp pepper until combined.
11. Step 11: Spoon the mashed potato mixture back into the skins. Sprinkle the remaining cheese over the top.
12. Step 12: Bake the stuffed potatoes for 20 to 25 minutes until the cheese is melted, golden, and bubbly.
13. Step 13: Remove from oven and garnish with sour cream, the reserved bacon, and chopped chives. Serve immediately.

Tips & Variations

• For extra richness, add a splash of milk to the mash if it feels too thick before stuffing.
• You can substitute bacon with smoked sausage or omit for a vegetarian version.
• Try adding garlic powder or smoked paprika for an extra flavor boost.
• Cheddar cheese can be replaced with Gruyère or a sharp white cheese for a different twist.

Storage

Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C / 350°F until warmed through and the cheese is melty, about 15-20 minutes. Avoid using a microwave to keep the skins from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare twice baked potatoes ahead of time?

Yes, you can prepare the filling and stuff the potato skins in advance. Keep them covered in the refrigerator and bake just before serving to enjoy fresh, crispy skins and melted cheese.

What types of potatoes work best for this recipe?

Starchy potatoes like Russet, Sebago, Maris Piper, or King Edwards produce the best fluffy mash and hold their shape well inside the skins.

Twice Baked Potatoes with Bacon, Cheddar, and Chives Recipe

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★★★★★

4.5 from 147 reviews

• Author: Sophie
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x

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Description

Twice Baked Potatoes are a comforting and flavorful dish featuring crispy potato skins filled with creamy mashed potato mixed with bacon, cheddar cheese, butter, cream, and green onions, then baked again until golden and bubbly. Perfect as a hearty side or a satisfying snack.

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Ingredients

Scale 1x2x3x

Potatoes

• 4 x 300g / 10oz potatoes (Sebago, Russet, Maris Piper, or King Edwards)
• 1 tbsp canola or vegetable oil
• 1/2 tsp salt

Bacon and Filling

• 200g / 7oz streaky bacon, chopped into small batons
• 120g / 8 tbsp unsalted butter
• 1/3 cup cream (pure, thickened, or heavy)
• 1 cup cheddar cheese, shredded
• 3 green onions, finely sliced
• 1/4 tsp salt
• 1/4 tsp pepper

Garnish

• 1 1/2 tbsp chives, finely chopped
• Sour cream (recommended!)

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Instructions

1. Bake potatoes: Preheat your oven to 220°C / 430°F (200°C fan). Place a rack on a tray to allow even heat circulation.
2. Prick potatoes: Wash, scrub, and dry the potatoes well. Prick each potato around 8 times with a fork to allow steam to escape during baking.
3. Oil and salt: Place the potatoes in a bowl, pour over the canola or vegetable oil, and rub it evenly onto the potatoes. Sprinkle with 1/2 tsp salt and use your hands to coat the potatoes as best as possible.
4. Bake: Arrange the potatoes on the rack and bake them for about 75 minutes, or until a small knife pierces the potatoes easily without resistance.
5. Cook bacon: While the potatoes bake, place the chopped bacon in a cold non-stick pan over medium heat. As the fat renders, increase heat to high and cook until the bacon is golden and crisp. Drain on paper towels to remove excess fat.
6. Heat butter and cream: Melt the unsalted butter in a saucepan over medium heat. Add the cream and warm until hot, but avoid boiling. Alternatively, you can heat this mixture in a microwave.
7. Prepare potatoes for stuffing: Once the potatoes are cool enough to handle or using a tea towel, cut each potato in half lengthwise. Carefully scoop out the potato flesh, leaving approximately a 0.7cm (1/3 inch) thick layer attached to the skin to maintain structure.
8. Mash potato: Place the scooped potato flesh into a bowl and mash while still hot until smooth.
9. Add-ins: Mix into the mashed potatoes half of the shredded cheddar, most of the cooked bacon (reserving some for garnish), all the sliced green onions, and the hot butter and cream mixture. Season with 1/4 tsp salt and 1/4 tsp pepper and stir thoroughly to combine.
10. Stuff and top potatoes: Spoon the creamy mixture back into the potato skins evenly. Sprinkle the remaining cheddar cheese over the tops to create a cheesy crust.
11. Bake again: Reduce the oven temperature to 200°C / 390°F (180°C fan). Place the stuffed potatoes on a baking tray and bake for 20 to 25 minutes, or until the cheese is melted, golden, and bubbly.
12. Serve: Remove from the oven and serve immediately. Garnish with sour cream, the reserved bacon pieces, and finely chopped chives for a fresh finish.

Notes

• Use starchy potatoes like Russet, Sebago, Maris Piper, or King Edwards for the best texture.
• Adjust bacon amount or substitute with smoked ham for variation.
• Cheddar cheese adds a rich flavor and melts well; you can substitute with other sharp cheeses if preferred.
• Baking potatoes on a rack allows even heat distribution and crispier skins.
• Ensure not to scoop all the potato flesh out to maintain the potato’s structure while stuffing.
• Rest the potatoes briefly after the first bake to handle safely.

• Prep Time: 20 minutes
• Cook Time: 100 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American / British

Keywords: twice baked potatoes, stuffed potatoes, loaded jacket potatoes, baked potato recipe, cheesy potatoes, bacon potatoes