Stuffed Twice-Baked Potatoes with Bacon

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Photo of two stuffed twice-baked potatoes with bacon hot from the oven on a white plate. In background is another plate with more and a wicker basket. The potatoes have cheddar cheese mixed into the potato with green onions. bacon bits and seasoning mixed in. All are heaped full in the potato skin boats. Slightly brown on top but soft and delicious on the inside.

Stuffed Twice-Baked Potatoes with Bacon are creamy, cheesy, and hearty enough to serve as a meal or a crowd-pleasing side. Filled with bacon, green onions, sour cream, and cheddar, they’re easy to prepare ahead, refrigerate, or freeze for later.

Tips for Twice-Baked Potatoes

  • Baking time: Cooking time may vary depending on potato size. For quicker prep, microwave whole potatoes (pierced) for about 5 minutes per side before finishing in the oven.
  • Make ahead: Prepare and fill the potato skins without baking. Cover and refrigerate for up to 1 day, then bake at 350°F for about 40 minutes, or until heated through.
  • Freezing: Freeze filled potatoes until solid, then transfer to a freezer bag. Bake from frozen at 350°F for about 50 minutes, or until hot throughout.

Stuffed Twice-Baked Potatoes with Bacon

Course

Side Dish

Prep Time

40 min.

Cook/bake time

90 min.

Servings

10

Here's What You'll Need

An aluminium baking sheet
11” x 15” pyrex oven-safe baking dish or two smaller ones
Parchment paper

INGREDIENTS

Olive oil and salt (to coat potatoes prior to baking)
5 large russet baking potatoes
1/2 cup chopped green onions
2/3 cup cooked crumbled bacon (10 strips of regular bacon or 5 thick strips)
1 cup sour cream
5 tablespoons of butter (melted)
1/3 cup milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper

Directions

Photo of five potatoes on an aluminum baking sheet covered with olive oil and salt. To the side is five thick cut bacon slices on a parchment covered baking sheet going into the oven alongside the potatoes to bake.
1. Wash potatoes and peirce with a fork. Lightly coat the potatoes with olive oil and salt. Place on a baking sheet. Bake at 400°F for about 1 hour or until fully cooked. Note: To save time you can cook the bacon on a parchment paper lined cookie sheet alongside the potatoes. Bake bacon at 400°F for about 25 minutes.
Photo of an 11 x 15 inch rectangular clear pyrex baking dish with ten potato skin halves ready to be filled with twice-baked potato, cheddar, butter and bacon filling before going into the oven.
2. When cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides of each potato into a mixing bowl. Leave a little potato on the inside edges of the skins. This will help the skins hold their shape. Set the potato skins aside in a greased baking dish.
Mixing the filling for twice-baked potatoes in a medium size mixing bowl. Ingredients include, potato scooped from the potato skins, sour cream, melted butter, cheddar cheese, bacon bits, green onion and seasoning.
3. Prepare the filling by mixing together the potato, milk, shredded cheddar cheese, melted butter, sour cream, chopped green onion, chopped cooked bacon, garlic powder, salt and pepper, in a medium size mixing bowl. Don’t over blend, the mixture should be a bit chunky.
Photo of potato skins being filled with twice-baked potato filling that includes sour cream, bacon bits, butter and shredded cheddar.
4. Scoop a heaping amount of potato filling into each potato skin and place in a large greased glass baking dish. Bake at 350°F for 30 minutes or until hot all the way through.
Feature photo of a fork full of twice-baked potato with twice-baked potatoes plated and ready for guests.
5. Serve and enjoy!

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