These bacon cheddar twice baked potatoes turn a humble spud into a loaded side dish that can easily be the star of dinner: crisp skins, a creamy cheesy filling, and salty bacon in every bite.
You bake the potatoes until the insides are soft, mash the flesh with butter, cream, cheese, and green onions, then pile it back into the shells for a second trip to the oven. They can be prepared ahead, which makes them a great fit for dinner parties, cookouts, and busy weeknights.
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Why This Bacon Cheddar Twice Baked Potatoes Recipe Works
Baking the potatoes directly on the oven rack dries the skin so it turns crisp instead of soggy, while the inside steams to a fluffy texture that mashes smoothly.
The filling does double duty as a side and a main. Butter and cream make it rich, cheddar adds sharp flavor, and green onions cut through with a fresh bite.
Because the second bake only needs to heat and brown the tops, you can fill the shells a day ahead and bake them when guests arrive.
Ingredients for Bacon Cheddar Twice Baked Potatoes
- 4 russet potatoes, about 10 ounces each
- 1 tablespoon vegetable oil, for rubbing the skins
- 1/4 teaspoon kosher salt, for the skins
- 7 ounces bacon, chopped into small pieces
- 6 tablespoons unsalted butter, softened, for the filling
- 1/3 cup heavy cream, for the filling
- 1 cup shredded cheddar cheese, for the filling
- 3 green onions, thinly sliced, for the filling
- 1/4 teaspoon black pepper, for the filling
- 1 1/2 tablespoons fresh chives, finely chopped, for garnish
- 1/4 cup sour cream, for serving
Russet potatoes: Their high starch content makes a fluffy interior and a sturdy skin. Choose potatoes of similar size so they bake evenly.
Bacon: Cook it until crisp so it stays crunchy after the second bake. Chop it small so every bite gets some.
Cheddar cheese: Shred your own from a block for the best melt. Sharp cheddar gives the most flavor.
Butter and cream: They keep the filling silky. For a tangier twist, swap the cream for cream cheese.
Green onions and chives: Green onions go in the filling for freshness, and chives finish the top with color.
How to Make Bacon Cheddar Twice Baked Potatoes
1. Bake the potatoes. Heat the oven to 400 degrees F. Scrub the potatoes, poke each a few times with a fork, rub with the oil and salt, and set them directly on the oven rack. Bake 45 to 60 minutes until the centers are soft.
2. Cook the bacon. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, then drain on paper towels.
3. Mix the filling base. In a large bowl, stir together the butter, cream, cheddar, green onions, and pepper.
4. Cool and cut. Let the baked potatoes cool for about 10 minutes so you can handle them, then cut each in half lengthwise.
5. Scoop and mash. Scoop the flesh into the bowl, leaving a thin wall of potato so the shells hold their shape. Mash until smooth and fold in the bacon.
6. Fill the shells. Spoon the filling back into the skins, mounding it slightly.
7. Bake again. Return the potatoes to the oven for 15 to 20 minutes until hot and lightly golden on top. Finish with chives and sour cream.
How to Serve Bacon Cheddar Twice Baked Potatoes
Serve them alongside oven baked BBQ chicken for a classic cookout plate, or next to a slow roasted Dutch oven pot roast for Sunday dinner. A crisp Italian house salad balances the richness, and air fryer asparagus adds a bright green side.
How to Store and Reheat Bacon Cheddar Twice Baked Potatoes
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Reheat in a 350 degrees F oven until the centers reach 165 degrees F, about 15 to 20 minutes, which keeps the skins crisper than the microwave does. I do not recommend freezing the filled potatoes.
Tips and Variations for Bacon Cheddar Twice Baked Potatoes
Bake on the rack: Placing the potatoes directly on the rack gives crisp skins. Set a sheet pan on the lower rack to catch drips.
Mind the cooling time: Scooping while the potatoes are blazing hot is risky, but waiting too long makes the flesh harder to mash.
Keep the walls: Leave about a quarter inch of potato attached to the skin so the shells do not tear.
Make them ahead: Fill the shells, cover, and refrigerate for up to a day, then bake until hot, adding a few minutes.
Customize the filling: Fold in chopped broccoli, jalapeno, or a spoonful of Dijon. Keep the total filling volume about the same.
Vary the cheese: Colby, Gruyere, or pepper jack all melt well in place of some of the cheddar.
Go meatless: Skip the bacon and add sauteed mushrooms or spinach for a meatless side.
Handle leftovers safely: Chill leftovers promptly and reheat thoroughly. For more general guidance, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Bacon Cheddar Twice Baked Potatoes
Can I make bacon cheddar twice baked potatoes ahead of time?
Yes. Stuff the shells up to a day ahead, cover, and refrigerate, then bake until hot in the center. Add a few extra minutes if they go in cold.
What potatoes are best for bacon cheddar twice baked potatoes?
Russets are best because they bake up fluffy with sturdy skins. Yukon Gold potatoes work too but give a denser, creamier filling.
Can I freeze bacon cheddar twice baked potatoes?
I do not recommend it, because the filling can turn grainy after thawing. They keep well in the refrigerator for 3 days, which is plenty of time for leftovers.
Can I use the microwave to bake the potatoes?
You can start them in the microwave to save time, but the skins will be soft rather than crisp. Finish them in the oven for the best texture.
What can I use instead of heavy cream?
Half and half, whole milk, or cream cheese all work. Cream cheese gives a thicker, tangier filling.
Bacon Cheddar Twice Baked Potatoes
Equipment
- Baking sheet
- Large skillet
- Mixing bowl
- Potato Masher
Ingredients
Main Ingredients
- 4 russet potatoes about 10 ounces each, scrubbed
- 1 tbsp vegetable oil for rubbing the skins
- ¼ tsp kosher salt for the skins
- 7 oz bacon chopped into small pieces
- 6 tbsp unsalted butter softened, for the filling
- ⅓ cup heavy cream for the filling
- 1 cup shredded cheddar cheese for the filling
- 3 green onions thinly sliced, for the filling
- ¼ tsp black pepper for the filling
- 1 ½ tbsp fresh chives finely chopped, for garnish
- ¼ cup sour cream for serving
Instructions
Cooking
- Bake. Rub the pierced potatoes with oil and salt and bake directly on the rack at 400 degrees F for 45 to 60 minutes until soft inside.
- Crisp the bacon. Cook the bacon over medium heat until crunchy, then drain on paper towels.
- Blend the filling. Cool the potatoes for 10 minutes, halve them, and scoop the flesh into a bowl with the butter, cream, cheddar, green onions, and pepper. Mash until smooth and stir in the bacon.
- Refill. Pile the filling back into the skins, mounding it slightly.
- Bake again. Bake 15 to 20 minutes until hot and golden. Top with chives and sour cream.
