Twice Baked Potatoes
Deliciously fluffy twice baked potatoes stuffed with creamy filling and crispy bacon, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 4 pieces 300g / 10oz potatoes (e.g., Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)) Choose floury potatoes for a fluffy texture.
- 1 tbsp canola or vegetable oil
- ½ tsp salt For rubbing on potatoes.
- 200 g bacon (streaky), chopped into small batons
- 120 g unsalted butter
- ⅓ cup cream (pure or thickened / heavy) For extra creaminess, you can use cream cheese instead.
- 1 cup cheddar cheese, shredded
- 3 pieces green onions, finely sliced
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ tbsp chives, finely chopped For garnish.
- to taste sour cream Recommended as a topping.
Instructions
Bake Potatoes
- Preheat your oven to 200°C (400°F). Scrub the potatoes clean and poke a few holes in each with a fork. Rub with canola oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes or until the insides are soft.
Prepare Filling Add-Ins
- While the potatoes are baking, cook the bacon in a frying pan over medium heat until crispy. Drain on paper towels. In a bowl, mix the butter, cream, cheddar cheese, green onions, 1/4 tsp salt, and 1/4 tsp pepper.
Stuff Potatoes
- Once the potatoes are done, let them cool for a few minutes. Cut them in half lengthwise and scoop out the insides into the bowl with the filling mix. Mash it all together until smooth. Stir in the cooked bacon. Spoon the filling back into the potato skins.
Bake Again!
- Place the stuffed potatoes back in the oven for another 15-20 minutes until they are heated through and the tops are slightly golden.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them back in the oven at 180°C (350°F) until warmed through. For a vegetarian version, skip the bacon and add more veggies like bell peppers, spinach, or mushrooms. You can also try adding different types of cheese for a unique flavor.