Twice Baked Potatoes with Bacon, Cheddar, and Chives Recipe

Introduction

Twice baked potatoes are a comforting classic, perfect as a side or a hearty snack. With crispy skins, creamy filling, and savory bacon and cheese, they delight every time.

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

1. Step 1: Preheat the oven to 220°C / 430°F (200°C fan). Place a rack on a baking tray.
2. Step 2: Wash, scrub, and dry the potatoes thoroughly. Prick each potato 8 times with a fork.
3. Step 3: Put potatoes in a bowl, drizzle with oil, and rub it onto them. Sprinkle with salt and coat as best you can.
4. Step 4: Arrange the potatoes on the rack and bake for 75 minutes or until a small knife pierces easily with no resistance.
5. Step 5: While potatoes bake, cook the chopped bacon in a cold non-stick pan over medium heat. When fat starts to melt, increase to high and cook until golden. Drain on paper towels.
6. Step 6: Melt butter in a saucepan over medium heat, then add cream. Heat until hot but do not boil. Alternatively, heat in a microwave.
7. Step 7: Lower the oven temperature to 200°C / 390°F (180°C fan).
8. Step 8: When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the flesh, leaving about a 0.7cm (1/3 inch) thick layer attached to the skin.
9. Step 9: Place the scooped potato flesh in a bowl and mash until smooth while still hot.
10. Step 10: Add half the shredded cheese, most of the cooked bacon (save a little for garnish), all the green onion, hot cream and butter, salt, and pepper to the mashed potato. Stir gently to combine.
11. Step 11: Spoon the potato mixture back into the potato skins, then top with the remaining cheese.
12. Step 12: Bake for 20 to 25 minutes until the cheese melts, turns golden, and bubbles.
13. Step 13: Serve immediately, garnished with sour cream, reserved bacon, and chopped chives.

Tips & Variations

• Use waxy potatoes for firmer skins and fluffy flesh—Russets and Maris Piper work well.
• Swap cheddar for Gruyère or mozzarella for a different cheesy twist.
• Add cooked vegetables like peas or corn to the filling for extra color and flavor.
• For a vegetarian version, omit bacon and add sautéed mushrooms or smoked paprika for a smoky taste.

Storage

Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 180°C / 350°F until warmed through and the cheese bubbles again. Avoid microwaving if possible, as it can make the skins soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare twice baked potatoes ahead of time?

Yes, you can assemble the stuffed potatoes up to the baking step and refrigerate them for several hours or overnight. Bake freshly before serving for best texture and flavor.

What type of potatoes are best for twice baked potatoes?

Starchy potatoes like Russet, Sebago, Maris Piper, or King Edwards are ideal as they create fluffy interiors and crisp skins when baked.

Twice Baked Potatoes with Bacon, Cheddar, and Chives Recipe

Print Recipe

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4.5 from 480 reviews

Twice Baked Potatoes, also known as Stuffed Jacket Potatoes, are a delicious and comforting dish featuring tender baked potato halves filled with a creamy mixture of mashed potato, crispy bacon, cheddar cheese, green onions, and butter, then topped with more cheese and baked until golden and bubbly. This classic recipe makes a perfect hearty side or satisfying main course.

• Author: Ria
• 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: American

Ingredients

Scale 1x2x3x

Potatoes

• 4 x 300g / 10oz potatoes (Sebago, Russet, Maris Piper or King Edwards)
• 1 tbsp canola or vegetable oil
• 1/2 tsp salt

Filling

• 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

Garnish

• 1 1/2 tbsp chives, finely chopped
• Sour cream (recommended!)

Instructions

1. Preheat and prepare potatoes: Preheat your oven to 220°C / 430°F (200°C fan). Place a rack on a baking tray for the potatoes to rest on while baking.
2. Prick and oil potatoes: Wash, scrub and dry the potatoes thoroughly. Prick each potato eight times with a fork. Place them in a bowl, drizzle with oil and rub the oil all over to coat. Sprinkle with 1/2 tsp salt and toss to distribute evenly, coating as much as possible.
3. Bake potatoes: Place the potatoes on the rack and bake in the preheated oven for 75 minutes or until you can easily pierce them with a small knife without resistance.
4. Cook bacon: Meanwhile, place the chopped bacon in a cold non-stick pan over medium heat. When the fat begins to render, increase heat to high and cook bacon until golden brown 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. Heat until warm and hot but do not allow to boil. Alternatively, you can heat the mixture in a microwave.
6. Prepare potatoes for filling: Reduce oven temperature to 200°C / 390°F (180°C fan). Once potatoes are cool enough to handle, cut each potato lengthwise in half. Carefully scoop out the potato flesh, leaving a 0.7cm (1/3 inch) thick layer attached to the skins to maintain structure.
7. Mash potato filling: Place the scooped potato flesh into a bowl and mash while still hot until smooth and creamy.
8. Add mix-ins: Stir into the mashed potato half of the shredded cheese, most of the cooked bacon (reserve some for garnish), all of the finely sliced green onions, the hot butter-cream mixture, salt, and pepper until well combined.
9. Stuff potato skins: Spoon the creamy mashed potato mixture into the potato skins, filling them generously. Sprinkle the remaining cheese evenly over the stuffed potatoes.
10. Bake final time: Return the stuffed potatoes to the oven and bake for 20 to 25 minutes, or until the cheese is melted, golden, and bubbling.
11. Serve: Serve the twice baked potatoes immediately, garnished with sour cream, the reserved crispy bacon, and chopped chives for a fresh, flavorful finish.

Notes

• Potato varieties like Sebago (Australia), Russet (US), or Maris Piper/King Edward (UK) work best due to their fluffy texture.
• Cooking bacon in a cold pan helps render fat and results in crispier texture.
• Using thickened or heavy cream adds richness, but pure cream works as well.
• To reduce preparation time, you can cook potatoes ahead of time and reheat during final baking.
• Sour cream is optional but highly recommended as a garnish for added tang and creaminess.

Keywords: Twice baked potatoes, stuffed jacket potatoes, loaded baked potatoes, cheesy stuffed potatoes, comfort food side dish