Twice-Baked Potatoes with Bacon, Green Onions, and Cheese Recipe
Introduction
Twice baked potatoes are a comforting and flavorful side dish perfect for family dinners or gatherings. Crispy on the outside and creamy on the inside, these potatoes are filled with a savory mixture of cheese, bacon, and green onions. They’re sure to be a crowd-pleaser!
Ingredients
- 6 small russet or baking potatoes
- 2 tbsp olive oil
- 2 tsp coarse salt
- ½ cup sour cream
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 3 tbsp butter (softened)
- ½ cup milk
- 6 slices bacon (cooked crisp, chopped, and divided)
- ¼ cup green onions (diced)
- 1½ cups cheese (diced or shredded, divided)
Instructions
- Step 1: Preheat the oven to 400°F. Scrub the potatoes clean and poke them several times with a fork.
- Step 2: Rub each potato with olive oil and sprinkle with coarse salt. Place the potatoes directly on the oven rack and bake for 50-60 minutes, until tender.
- Step 3: While the potatoes bake, cook the bacon until crispy. Drain on paper towels and set aside.
- Step 4: Remove potatoes from the oven and let cool completely. Cut each potato in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato in the skins.
- Step 5: In a large bowl, combine the scooped potato, sour cream, black pepper, garlic powder, softened butter, and milk. Mix with an electric mixer or potato masher until smooth and creamy.
- Step 6: Fold in the green onions, half of the chopped bacon, and ¾ cup of the cheese until well incorporated.
- Step 7: Spoon the potato mixture back into the potato skins. Sprinkle the remaining cheese and bacon on top.
- Step 8: Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Tips & Variations
- For extra flavor, add chopped chives or a dash of smoked paprika to the potato mixture.
- Use sharp cheddar or a blend of cheeses for a richer taste.
- Try substituting Greek yogurt for sour cream for a tangier, healthier option.
- For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
Storage
Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F oven for about 15 minutes until warmed through and the cheese is melted.
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 potatoes up to the baking step and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.
What type of potatoes work best for this recipe?
Russet or baking potatoes are ideal because they have a fluffy interior and sturdy skin that holds up well to scooping and baking twice.
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Twice-Baked Potatoes with Bacon, Green Onions, and Cheese Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
Delicious Twice Baked Potatoes with a creamy, cheesy filling mixed with sour cream, butter, and green onions, topped with crispy bacon and melted cheese. Perfect as a hearty side dish or a comforting snack.
Ingredients
Potatoes
- 6 small russet or baking potatoes
- 2 tbsp olive oil
- 2 tsp coarse salt
Potato Filling
- ½ cup sour cream
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 3 tbsp butter (softened)
- ½ cup milk
Toppings
- 6 slices bacon (cooked crisp, chopped, and divided)
- ¼ cup green onions (diced)
- 1½ cups shredded cheese (divided, typically cheddar)
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and poke them several times with a fork to allow steam to escape during baking.
- Season and Bake Potatoes: Rub the potatoes with olive oil, then sprinkle coarse salt evenly over their skins. Place the potatoes directly on the oven rack and bake for 50-60 minutes until they are tender and soft inside.
- Cook Bacon: Meanwhile, cook the bacon until crispy, using your preferred method (stovetop or oven). Once cooked, transfer the bacon to a plate lined with paper towels to drain excess fat, then chop it and set aside.
- Cool and Hollow Potatoes: Remove the baked potatoes from the oven and allow them to cool completely. Once cool, cut each potato in half lengthwise, then scoop out the flesh, leaving a thin layer of potato attached to the skins to maintain structure.
- Prepare Filling: Place the scooped-out potato flesh in a large bowl. Add sour cream, black pepper, garlic powder, softened butter, and milk. Use an electric hand mixer or potato masher to blend until the mixture is creamy and smooth.
- Add Mix-ins: Fold in the diced green onions, half of the chopped bacon, and ¾ cup of shredded cheese, ensuring they are evenly distributed in the creamy potato mixture.
- Stuff Potatoes: Spoon the filling mixture back into the potato skins, dividing it evenly among all halves. Sprinkle the remaining cheese over the tops, followed by the remaining chopped bacon.
- Final Bake: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is fully melted and bubbly. Serve hot.
Notes
- For best results, use russet potatoes as they have a fluffy texture when baked.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Feel free to add chopped chives or parsley for added freshness.
- Shredded cheddar or a blend of cheddar and mozzarella cheese works well for melting and flavor.
- Make sure not to scoop out too much potato flesh so the skins remain sturdy enough to hold the filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: twice baked potatoes, baked potatoes, cheesy potatoes, bacon potatoes, party side dish, comfort food
