Introduction

Twice Baked Potatoes are a comforting and flavorful dish, perfect as a hearty side or a satisfying snack. This recipe combines creamy mashed potato filling with crispy bacon and melted cheddar for a delicious twist on classic jacket potatoes.

Twice Baked Potatoes with Bacon, Cheddar, and Chives Recipe - Recipe Image

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, thickened, or 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

Step 1: Preheat your oven to 220°C / 430°F (200°C fan). Place a rack on a baking tray to cook the potatoes evenly.
Step 2: Wash, scrub, and dry the potatoes. Prick each potato 8 times with a fork to allow steam to escape during baking.
Step 3: Place the potatoes in a bowl, drizzle with oil, and rub them until coated. Sprinkle with 1/2 tsp salt and ensure an even coating as much as possible.
Step 4: Arrange the potatoes on the rack and bake for about 75 minutes, or until you can pierce them with a small knife without resistance.
Step 5: While the potatoes bake, cook the bacon in a cold non-stick pan over medium heat. Once the fat begins to melt, increase to high heat and cook until golden and crispy. Drain on paper towels.
Step 6: In a saucepan over medium heat, melt the butter. Add the cream and warm until hot but not boiling. Set aside.
Step 7: Reduce oven temperature to 200°C / 390°F (180°C fan) for the second bake.
Step 8: When the 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.
Step 9: Mash the potato flesh while still hot until smooth.
Step 10: Mix in half of the shredded cheddar cheese, most of the cooked bacon (reserve 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, then stir everything together well.
Step 11: Spoon the potato mixture back into the potato skins, filling them generously. Sprinkle the remaining cheese on top.
Step 12: Bake the stuffed potatoes for 20 to 25 minutes until the cheese topping is melted, golden, and bubbly.
Step 13: Serve immediately, garnished with sour cream, the reserved bacon pieces, and chopped chives.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or garlic powder to the potato filling.
Try substituting the cheddar for a mix of mozzarella and parmesan for a different cheese profile.
Vegetarian option: omit bacon and add sautéed mushrooms or caramelized onions instead.
Use full-fat sour cream for a richer garnish, or try Greek yogurt for a lighter option.

Storage

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C / 350°F until warmed through and the cheese is bubbly again. Avoid microwaving to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes in advance?

Yes, you can prepare the filling and stuff the potato skins ahead of time. Cover and refrigerate the stuffed potatoes, then bake just before serving.

What type of potatoes work best for twice baked potatoes?

Starchy potatoes like Russet, Sebago, Maris Piper, or King Edward varieties are ideal because they bake fluffy and mash smoothly.

Twice Baked Potatoes with Bacon, Cheddar, and Chives Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

Delicious Twice Baked Potatoes featuring crispy bacon, creamy mashed potato filling blended with butter, cream, cheddar cheese, green onions, and garnished with fresh chives and sour cream. This comfort food classic offers a perfect blend of textures and flavors with a crispy potato skin and rich, cheesy center.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: British/American

Ingredients

Scale

Potatoes and Seasoning

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 pure or thickened (heavy) cream
1 cup shredded cheddar cheese
3 green onions, finely sliced
1/4 tsp salt
1/4 tsp pepper

Garnish

1 1/2 tbsp finely chopped chives
Sour cream, for serving (recommended)

Instructions

Bake potatoes: Preheat your oven to 220°C / 430°F (200°C fan). Place a rack on a tray for baking. Scrub the potatoes clean, dry well, and prick each one 8 times with a fork to allow steam to escape during baking.
Oil and salt: Toss the potatoes in a bowl with canola oil and 1/2 tsp salt, rubbing the coating evenly over their skins to achieve a crisp finish.
Bake: Arrange the potatoes on the rack and bake for 75 minutes or until a small knife pierces them easily without resistance, ensuring they are cooked through.
Prepare filling add-ins: While potatoes bake, put chopped bacon into a cold non-stick pan on medium heat. As the fat melts, increase to high heat and cook until the bacon turns golden and crispy. Drain on paper towels to remove excess fat.
Heat butter and cream: In a saucepan over medium heat, melt the butter, then add the cream and warm until hot but not boiling. This mixture will add richness to the potato filling.
Lower oven temperature: Reduce the oven heat to 200°C / 390°F (180°C fan) to prepare for the second bake phase.
Scoop out potato flesh: Once the potatoes are cool enough to handle, cut them lengthwise in half. Carefully scoop out the flesh, leaving a 0.7cm (1/3″) thick layer stuck to the skins to maintain their structure.
Mash potato: Place the scooped potato flesh into a bowl and mash it thoroughly while still warm until smooth and creamy.
Combine filling: Into the mashed potato, mix half of the shredded cheddar cheese, most of the cooked bacon (reserve some for garnish), all sliced green onions, the hot butter and cream mixture, and season with 1/4 tsp salt and 1/4 tsp pepper. Stir to combine evenly for a flavorful filling.
Fill and top potatoes: Spoon the mashed potato mixture back into the potato skins, smoothing the top, then sprinkle the remaining cheese over each filled potato for a golden, melted topping.
Bake again: Place the stuffed potatoes back into the oven and bake for 20 to 25 minutes until the cheese melts, turns golden, and bubbles beautifully.
Serve and garnish: Remove from the oven and serve immediately, topped with a dollop of sour cream, reserved crispy bacon bits, and a sprinkle of freshly chopped chives for added flavor and a fresh finish.

Notes

Choose starchy potato varieties such as Sebago, Russet, Maris Piper, or King Edwards for fluffy interiors and crispy skins.
Bacon fat can be rendered slowly at low heat to help crisp without burning.
Use matured cheddar cheese for the best flavor and melting quality.
Allow potatoes to cool enough to handle safely before scooping to avoid burns.
You can substitute sour cream with Greek yogurt if preferred.

Keywords: twice baked potatoes, stuffed jacket potatoes, bacon cheddar potatoes, cheesy potatoes, comfort food, baked potato recipe