Bacon Cheddar Twice Baked Potatoes
Crisp skinned russets filled with a creamy mash of butter, cream, cheddar, green onions, and crispy bacon.
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.
Notes
Substitutions: Use cream cheese in place of the cream for a tangier filling, or Colby and Gruyere for part of the cheddar.
Tips: Leave a thin wall of potato in each skin so the shells hold together. For a meatless side, skip the bacon and add sauteed mushrooms.
Storage: Refrigerate leftovers in an airtight container for up to 3 days and reheat until the centers reach 165 degrees F.