Print

Twice Baked Potatoes with Bacon, Cheddar, and Chives Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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