Twice Baked Potatoes with Bacon

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These Twice Baked Potatoes with Bacon are so yummy and they are a great compliment to ham, grilled steak or serve along side a heap of Sheet Pan Oven Roasted Vegetables!

They have just the right amount of bacon, green onions, sour cream and cheddar cheese. This recipe makes eight to ten potato halves but can easily be doubled if you want to bring them to a party or you just want extras to freeze for later.

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I won’t lie to you, this recipe does take a little bit of time but they are so worth it! Twice baked potatoes are so good and in my opinion a lot easier to make than mashed potatoes.

I’ve tried baking the potatoes a couple of different way. You can cut the potatoes lengthwise and bake the halves but I found it only save 10-15 minutes. To me the potatoes are much easier to cut in half after baking and they scoop out of their shells easier too.

I noted freezing instructions in the recipe below and you can also make them a day ahead, just refrigerate then bake just before guests arrive. I hope your family enjoys them as much as we do.

Let me know how you make your twice baked potatoes in the comments section below!

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Twice Baked Potatoes with Bacon

Course

Side Dish

Prep Time

30-40 min.

Cook/bake time

90 min.

Servings

8-10

Here's What You'll Need

2 baking sheets
11” x 15” pyrex oven-safe baking dish or two smaller ones
Parchment paper

INGREDIENTS

4-5 Med/Large russet baking potatoes
1/2 cup chopped green onions
2/3 cup cooked crumbled bacon (about 10 strips of bacon)
1 cup sour cream
5 tablespoons of butter (melted)
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
2 cups shredded sharp cheddar cheese

Directions

1. Wash potatoes and peirce with a fork.
2. Lightly coat potatoes with olive oil (optional but makes the potato skins look better) and place on a baking sheet. Bake at 400-degrees for about 1 hour until fully cooked. Note: To save time you can cook the bacon on a parchment paper lined cookie sheet alongside the potatoes. Place bacon in single layer on parchment paper and bake at 400-degrees for 25-30 minutes or desired crispiness.
3. Prepare the ingredients for the potato filling while the potatoes are baking. Mix together the sour cream, salt, garlic powder, chopped green onions, bacon pieces (when done), milk and melted butter. Set aside.
4. When the potatoes are done allow them to cool for about 10-minutes.
5. When cool enough to handle, cut the potatoes in half lengthwise and scoop out the inside potato into the bowl with the filling mixture. Leave a little potato on the inside edges of the skins. This will help the skins hold their shape.
6. Set the potato skins aside. Mix the potato filling with a fork. Don’t over blend, the mixture should be a bit chunky.
Twice Baked Potatoes with Bacon topped with cheddar
7. Scoop a heaping amount of potato filling into each potato skin and place in a large greased glass baking dish. Last, top with cheddar cheese.
8. At this point you can bake them or cover with plastic wrap to freeze or refrigerate. I’ve refrigerated a day ahead before baking. When freezing wait until completely frozen then transfer to a gallon ziploc bag.
9. Bake 350-degrees for 30 minutes. Add about 10 minutes longer if baking after being refrigerated and about 20-30 minutes if baking from frozen.
10. Serve immediately.

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