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Twice Baked Potatoes with Bacon, Cheddar, and Chives Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lower oven temperature: Reduce the oven heat to 200°C / 390°F (180°C fan) to prepare for the second bake phase.
  7. 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.
  8. Mash potato: Place the scooped potato flesh into a bowl and mash it thoroughly while still warm until smooth and creamy.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://cookedbycleo.com/twice-baked-potatoes-with-bacon-cheddar-and-chives-recipe/