Crispy Cheesy Twice-Baked Potatoes
Crispy potato skins filled with a creamy, cheesy, and bacon-studded mash, baked until golden.
- Prep15 min
- Cook1h 20m
- Total1h 35m
- DifficultyEasy
- Servings4
These twice-baked potatoes are the ultimate comfort side dish. The potato skins turn perfectly crispy in the oven, while the filling is rich, creamy, and loaded with cheddar, bacon, and fresh chives.
They're ideal for holiday gatherings or as a hearty appetizer. The contrast between the crunchy shell and the soft, cheesy interior makes every bite irresistible.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F. Wash and dry the potatoes, then prick them several times with a fork. Place on a parchment-lined baking sheet and bake for 50–60 minutes, until easily pierced with a knife.
- While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Once cool, crumble into small pieces.
- Remove the potatoes from the oven and let cool until safe to handle. Cut each in half lengthwise. Scoop out the flesh, leaving a ¼-inch rim around each skin. Place the flesh in a large bowl.
- Add sour cream, milk, and butter to the bowl with the potato flesh. Mash with a potato masher or beat with a hand mixer until smooth. Stir in the crumbled bacon, ½ cup of the cheddar, and 2 tablespoons of chives.
- Spoon the filling back into the potato skins. Sprinkle the remaining ¼ cup cheddar on top. Return to the oven and bake for 15–20 minutes, until the cheese is melted and lightly golden.
- Garnish with the remaining 1 tablespoon chives and serve warm.
💡 Tips
- For extra crispy skins, brush the potato skins lightly with oil before the first bake.
- You can prepare the filled potatoes a day ahead; refrigerate and bake just before serving.
- Substitute bacon with cooked crumbled sausage or omit for a vegetarian version.
Inspired by a recipe from Downshiftology