Cheddar bacon twice baked potato is the ultimate comfort-food side. Best of all, you can eat the whole potato — skin and all.
Ever have one of those days when nothing seems to go right? A rough day calls for something simple, warm, and satisfying. For me, that means bacon, sharp cheddar, and tender potatoes — which is exactly what these cheddar bacon twice baked potatoes deliver.
Loaded Twice Baked Potato
Twice baked potatoes are as comforting as they are versatile. The potatoes are baked once until tender, the insides are scooped out and seasoned, then mixed with cheese, bacon, and creamy ingredients before being returned to their skins and baked again. The result is a melty, savory filling with a crisp edged skin you can happily eat.
Potatoes bring a simple kind of joy — whether baked, mashed, fried, or smashed, they make most meals feel cozier. My fondness for twice baked potatoes started with my mom’s version, and over time I’ve refined this cheddar-and-bacon take into a reliable crowd-pleaser.
Ingredients: Variations and Substitutions
- Russet potatoes are ideal for twice-baked potatoes because they’re starchy and hold their shape well. Idaho potatoes are an acceptable substitute. Use small to medium potatoes for consistent baking times; small potatoes are about 5 oz and medium around 8 oz.
- Olive oil works well to coat the skins before baking. Other neutral oils like grapeseed, avocado, or vegetable oil will also do the job. Rub the potatoes with oil and season generously with salt before baking to improve texture and flavor.
- Garlic gives great savory depth. Start with 4 cloves minced and adjust to taste. Roasted garlic is an excellent alternative if you prefer a milder, sweeter garlic flavor.
- Unsalted butter lets you control the dish’s saltiness; if you use salted butter, reduce how much additional salt you add.
- Half & half adds creaminess without being as rich as heavy cream. Use heavy cream if you want an even richer filling.
- Shredded sharp cheddar is the classic choice, but Parmesan, Colby, pepper jack, or gouda can be used. For best melting and flavor, shred your own cheese when possible.
- Thick-cut bacon adds smoky crunch. Reserve a couple tablespoons of rendered bacon fat to stir into the filling for extra flavor, if desired.
How to Make Twice Baked Potatoes
These potatoes begin like a standard baked potato and finish as a rich, filled side dish.
- Preheat the oven, scrub the potatoes, pat them dry, pierce with a fork, rub with oil, and generously season with kosher salt. Bake until tender when pierced with a knife.
- When cool enough to handle, cut a slit lengthwise and scoop out the insides into a large bowl.
- Gently break the potato flesh into chunks — you want texture, not completely smooth mashed potatoes.
- Stir in crumbled cooked bacon, reserved bacon fat (optional), butter, salt, pepper, half & half, and most of the shredded cheese. Fold until combined.
- Spoon the mixture back into the skins, top with remaining cheese, and bake again until heated through and the cheese is melted and bubbly. Garnish with sour cream, extra cheese, and bacon bits before serving.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 45-second intervals until warm, or reheat in a 400°F oven for 15–20 minutes until heated through. Once stuffed, the potatoes can also be frozen for longer storage; thaw in the refrigerator before reheating.
Cheddar Bacon Twice Baked Potato
Ingredients
- 3 pounds Russet potatoes, scrubbed and washed clean
- 2 tablespoons olive oil
- Kosher salt, as needed to season potato skins
- 4 garlic cloves, minced
- 3 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup half & half
- 3/4 cup shredded sharp cheddar cheese
- 6 thick slices bacon, cut into 1-inch pieces
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
- Scrub and rinse potatoes, then pat dry. Place them on the prepared baking sheet, rub with olive oil, and season generously with kosher salt. Pierce each potato with a fork and bake for 50–60 minutes, until tender when pierced.
- While the potatoes bake, cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel–lined plate, crumble, and set aside. Reserve about 3 tablespoons of bacon fat if you want to add extra flavor to the filling.
- Remove the potatoes from the oven and let them cool enough to handle. Reduce oven temperature to 350°F.
- Cut a slit lengthwise on each potato and carefully scoop out the flesh into a large bowl, leaving enough in the skins to keep their shape. Gently break the scooped potato into chunks — you want texture, not fully mashed potatoes.
- Add reserved bacon fat (optional), butter, salt and pepper, half & half, 1/2 cup shredded cheddar, half the bacon, and the minced garlic to the potato chunks. Fold gently to combine.
- Spoon the potato mixture back into the skins, top with remaining cheddar, and bake for 15–20 minutes until heated through and the cheese is melted. Remove from the oven and garnish with sour cream, extra cheese, and the remaining bacon. Serve warm.
Notes
- Three pounds of Russet potatoes equals roughly six medium or ten to twelve small potatoes. Choose potatoes of similar size for even baking.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 45-second bursts or in a 400°F oven for 15–20 minutes until warmed through.
- Stuffed potatoes freeze well for longer storage; thaw in the refrigerator before reheating.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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