Irresistible Cheesy Bacon & Chive Twice Baked Potatoes: Your Ultimate Guide
Prepare to elevate your side dish game with these incredibly delicious and surprisingly easy-to-make twice baked potatoes! Bursting with creamy cheese, savory bacon, and fresh chives, these stuffed potatoes are a guaranteed crowd-pleaser and a staple in our home. They pair perfectly with a juicy grilled pork chop, a perfectly cooked steak, or just about any main course you can imagine. Forget plain baked potatoes – these show-stopping spuds offer a luxurious texture and an explosion of flavor that will have everyone asking for seconds.
Why Twice Baked Potatoes are a Must-Try
The beauty of twice baked potatoes lies in their ingenious preparation. Instead of just scooping toppings onto a whole baked potato, we transform the humble spud into a culinary masterpiece. The potato flesh is scooped out, mashed with delectable ingredients like sour cream, butter, and a generous medley of cheeses, then returned to its crispy skin shell and baked again until golden and bubbling. This process results in an incredibly rich, fluffy, and intensely flavorful filling encased in a delightfully firm shell, offering a textural contrast that’s simply irresistible. They feel far more special than a standard baked potato, yet the effort required is minimal for such a grand result.
RELATED: For even more potato goodness, you might also like these recipes – Air Fryer Baked Potatoes & Air Fryer Twice Baked Potatoes. These methods offer fantastic alternatives for cooking your potatoes efficiently and deliciously.
Essential Ingredients for Perfect Twice Baked Potatoes
Crafting these sensational stuffed potatoes requires a handful of simple, wholesome ingredients that come together to create a symphony of flavors and textures. The quality of your ingredients truly shines through, so choose wisely!
Here’s what you’ll need:
- 3 large Russet potatoes: These starchy potatoes are ideal for mashing, giving you that wonderfully fluffy interior.
- 1/2 cup reduced fat sour cream: Adds tanginess and creaminess to the filling. Feel free to use full-fat for an even richer result.
- 2 tablespoons unsalted butter: Essential for that classic buttery flavor and smooth texture.
- 4 slices bacon, cooked and diced, divided: Crispy bacon bits provide a smoky, salty crunch. Reserving some for topping adds extra appeal.
- 2 tablespoons chopped fresh chives, divided: Fresh chives lend a delicate oniony flavor and vibrant color.
- 3/4 cup shredded Mozzarella cheese, divided: Melts beautifully, offering a lovely stretch and mild flavor.
- 3/4 cup shredded yellow cheddar cheese: Provides sharp, savory notes and that classic golden finish.
This combination of cheeses and savory additions creates a harmonious balance, making every bite incredibly satisfying. Don’t be afraid to experiment with your favorite cheese blends once you’ve mastered the basic recipe!
Helpful kitchen tools: Having the right tools on hand makes the process even smoother. These items will assist you in creating perfectly fluffy and cheesy stuffed potatoes:
- Baking sheet: Essential for baking your potatoes and keeping them together in the oven.
- Hand mixer: While not strictly necessary (a potato masher works great!), a hand mixer can make achieving an extra-fluffy filling a breeze.
- Mixing bowls: You’ll need a few for combining your cheeses and the potato filling.
- Cheese grater: For fresh, perfectly melted cheese. Pre-shredded cheese works, but freshly grated often melts better.
Expert Tips for the Best Twice Baked Potatoes
Achieving restaurant-quality twice baked potatoes at home is easier than you think with a few clever tricks up your sleeve. These simple kitchen tips will ensure your potatoes are always moist, flavorful, and structurally sound.
- Flavor Boosters: Don’t hesitate to personalize your filling! Other tasty additions would include finely chopped onion (sautéed until translucent for extra sweetness), minced garlic (roasted garlic is even better!), or a sprinkle of Parmesan cheese for an extra salty, umami kick. A dash of smoked paprika or a pinch of cayenne pepper can also add a delightful warmth.
- Maintain the Potato Shell: This is crucial! Remember to leave about a 1/8-inch layer of potato inside the skin when scooping. This thin layer provides structural integrity, preventing the potato shell from collapsing and keeping your delicious filling neatly contained. It also ensures a satisfying bite with both skin and filling.
- Pre-cooking potatoes: In hotter months or when you’re short on time, precooking the potatoes in the microwave dramatically cuts down on oven time. Just prick them several times with a fork and microwave until tender, then proceed with the recipe.
Step-by-Step Guide: How to Make Twice Baked Potatoes
Follow these detailed instructions to create perfectly creamy, cheesy, and irresistible twice baked potatoes. Each step is designed to guide you to success!
- Prepare the Cheese Mixture: In a medium bowl, combine the shredded Mozzarella and cheddar cheeses. Remove and set aside about 1/4 cup of this mixture; this will be used for sprinkling on top later. Keep the remaining cheese blend ready for your potato filling.
- First Bake the Potatoes: Wash your russet potatoes thoroughly and pat them dry. Prick each potato several times with a fork to allow steam to escape during cooking. Bake the potatoes in the microwave on high until they are tender when squeezed (cooking time will vary based on potato size, usually 5-8 minutes per potato). If you prefer, you can bake them in a conventional oven at 400°F (200°C) for 45-60 minutes, or until easily pierced with a fork. Once cooked, carefully slice each potato in half lengthwise.
- Scoop the Flesh: Using a spoon, carefully scoop out the tender potato flesh from each half, being sure to leave approximately a 1/8-inch border of potato inside the skin. This ensures the potato shell remains sturdy and doesn’t collapse. Place the scooped-out potato flesh into a large mixing bowl.
- Mash and Mix the Filling: To the scooped potato flesh, add the sour cream and unsalted butter. Use a potato masher to thoroughly mash the ingredients until smooth and creamy. For an even fluffier texture, you can use a hand mixer at a low speed.
- Incorporate Flavors: Stir in the diced cooked bacon (remember to reserve a tablespoon or so for sprinkling on top as a garnish) and 1 1/2 tablespoons of the chopped fresh chives. Next, add the main portion of your shredded cheese mixture (about 1 1/4 cups) to the potato mixture and mix everything well until all ingredients are evenly distributed and the cheese begins to melt slightly from the residual heat of the potatoes.
- Stuff the Potato Shells: Spoon the rich, creamy potato mixture back into the empty potato shells. Heap the mixture generously, creating an appealing mound.
- Prepare for the Second Bake: Once all the shells are filled, sprinkle the reserved cheese and bacon bits evenly over the top of each stuffed potato. This will create a beautiful golden crust and extra crispy bacon goodness.
- Bake to Golden Perfection: Place the stuffed potato halves on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the filling is heated through, the cheese on top is melted and bubbly, and the edges are lightly golden.
- Garnish and Serve: Once removed from the oven, garnish with the remaining fresh chives for a final touch of color and fresh flavor. Serve immediately and enjoy the warm, comforting deliciousness!
What to Serve with Twice Baked Potatoes
Twice baked potatoes, with their rich and satisfying profile, are an incredibly versatile side dish. They feel a lot fancier than a regular baked potato, making them a delicious addition to so many dinners, from casual family meals to more formal gatherings. Here are several of my favorite pairings that truly shine alongside these creamy, cheesy spuds:
- Oven Swiss Steak: The tender, slow-cooked beef in a savory gravy is a perfect complement to the comforting richness of the potatoes.
- The Best Meatloaf: A classic American comfort meal, meatloaf and twice baked potatoes are a match made in culinary heaven. The savory meatloaf sauce is delightful with the potato filling.
- Sirloin Pork Roast: The succulent flavors of a well-roasted pork roast provide a hearty main dish that stands up beautifully to the robust potato side.
- Grilled Salmon: For a lighter but equally flavorful meal, the flaky, fresh taste of grilled salmon offers a wonderful contrast to the creamy potatoes.
- Grilled Chicken: Whether it’s a whole chicken or individual pieces, grilled chicken is a crowd-pleasing choice that pairs effortlessly with these loaded potatoes.
No matter what you choose as your main course, these twice baked potatoes are sure to round out your meal with an extra layer of flavor and satisfaction. Be sure to check out all of my side dish recipes here for more inspiration!
Make-Ahead, Storage, and Reheating Tips
Twice baked potatoes are fantastic for meal prepping or entertaining, as they can be prepared in advance. Here’s how to ensure they taste just as good (or even better!) the second time around:
- Make-Ahead: You can prepare the potatoes up to the point of the second bake (before sprinkling the final cheese and bacon) and store them in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, top with the remaining cheese and bacon, then bake as directed, adding an extra 5-10 minutes to ensure they are heated through.
- Freezing: For longer storage, flash-freeze the prepared but unbaked potatoes on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 1-2 months. Thaw in the refrigerator overnight before baking, or bake from frozen (this will increase baking time significantly, possibly by 30-40 minutes or more, at a slightly lower temperature like 325°F/160°C to prevent burning the topping while the center thaws).
- Storage: Store any leftover baked potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Reheating:
- Oven: The best method for reheating. Place leftovers on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, or until heated through and the cheese is re-melted.
- Microwave: A quick option for single servings. Microwave on high for 1-2 minutes, or until hot. Note that the skin and topping won’t be as crispy.
- Air Fryer: For a crispy exterior, reheat in an air fryer at 350°F (175°C) for 8-12 minutes, checking occasionally until heated through.
Frequently Asked Questions About Twice Baked Potatoes
Q: What kind of potatoes are best for twice baked potatoes?
A: Russet potatoes are highly recommended. Their high starch content makes them light and fluffy when mashed, which is perfect for a creamy filling. Other starchy varieties like Idaho potatoes also work well.
Q: Can I use different types of cheese?
A: Absolutely! While cheddar and mozzarella are classics, feel free to experiment with other cheeses like Colby Jack, Monterey Jack, smoked gouda, or even a touch of Parmesan for added depth of flavor.
Q: How can I make my potato skins crispy?
A: For extra crispy skins, you can brush the outside of the potato skins with a little olive oil or melted butter before the first bake. You can also place the empty skins back in the oven for 5-10 minutes after scooping, before filling them.
Q: Can I add other ingredients to the filling?
A: Yes, creativity is encouraged! Chopped cooked onions, roasted garlic, steamed broccoli florets, diced ham, jalapeños, or even a dollop of cream cheese can be excellent additions to customize your filling.
Q: What if I don’t have a potato masher?
A: A fork or even a sturdy whisk can be used to mash the potatoes. If you prefer an extra smooth consistency, a hand mixer or stand mixer can also be used, but be careful not to overmix, as it can make the potatoes gummy.
Q: How long do fresh chives last, and can I use dried chives?
A: Fresh chives typically last about a week in the refrigerator. While fresh is always preferred for flavor and presentation, you can substitute dried chives in a pinch. Use about 1/3 the amount of dried chives compared to fresh, as their flavor is more concentrated.
Twice Baked Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3 large russet potatoes
- ½ cup reduced fat sour cream
- 2 tablespoons unsalted butter
- 4 slices bacon cooked and diced, divided
- 2 tablespoons chopped fresh chives divided
- ¾ cup Shredded Mozzarella cheese, divided
- ¾ cup Shredded yellow cheddar cheese
Things You’ll Need
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Baking sheets
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Hand mixer
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Mixing bowls
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Chee
Before You Begin
- Other tasty additions would include chopped onion, minced garlic, or a sprinkle of Parmesan cheese.
- Remember to leave about an 1/8-inch potato inside the skin so that the shell doesn’t collapse.
Instructions
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Mix together the mozzarella and cheddar cheese in a bowl. Remove 1/4 cup of the mixture and set both bowls aside.
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Bake potatoes in microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell.
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Mix potato with sour cream and butter. Mash with potato masher. Stir in bacon (reserve a tablespoon or so for sprinkling on top) and 1 1/2 tablespoons chives. Add 1 1/4 cups of the shredded cheese mixture and mix well. Fill potato shells with mixture.
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Sprinkle with remaining cheese and bacon.
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Place on baking sheet. Bake at 350°F 25 minutes or until hot. Garnish with remaining chives.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Jul 6, 2012.