Twice-Baked Potatoes with Cheddar and Bacon

4.43 from 7 votes

Twice-Baked Potatoes with Cheddar and Bacon

Twice-Baked Potatoes with Cheddar and Bacon are pillows of potato perfection! Stuffed with sharp cheddar, smoky bacon, and a hint of garlic, these spuds are the ultimate comfort food companion. Whether you're serving them alongside a juicy steak, grilled chicken, or enjoying them as a meal on their own, you’ll love their golden, cheesy goodness.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dishes - Potatoes

Cuisine: American

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 jumbo Russet potatoes
4 tablespoons butter melted
1/4 cup half-and-half
1/4 cup buttermilk
1 cup shredded sharp Cheddar cheese plus more for topping if desired
Salt and freshly ground black pepper to taste
4 slices bacon cooked and crumbled
2 tablespoons chopped fresh chives

Instructions

Preheat oven to 375 degrees.
Scrub potatoes and blot dry. Pierce in 8-10 places with a fork and place directly on oven racks or on a baking sheet.
Bake for 1 to 1 1/2 hours or until easily pierced with a knife.
Cut the potatoes in half lengthwise and scoop the pulp into a potato ricer, leaving a 1/8-inch thick shell.
Press pulp into a bowl. Immediately fold in the melted butter then add half-and-half and buttermilk, cheese, salt and black pepper to taste. Be careful to not over-mix.
Scoop the filling back into the potatoes, top with more cheese if desired
Return to the oven for 30 minutes or until heated through and potatoes begin to lightly brown.
Top with bacon and chopped fresh chives and serve.

Notes

SUBSTITUTIONS:

Cheddar is classic, but Gruyère, Parmesan, goat cheese, or blue cheese all work beautifully.

TIPS:

Use Russet potatoes. Their high starch content makes them ideal for baking and twice-baking. Choose potatoes similar in size so they cook evenly and look uniform.
Scrub the potatoes well, dry thoroughly, and pierce each potato 8–10 times to release steam and prevent bursting.
Avoid using aluminum foil. Foil steams potatoes instead of baking them, and can create food-safety issues if not handled properly after cooking.
No oil needed. Oil traps moisture. For crisp skins, place pierced potatoes directly on the oven rack or a baking sheet and let the dry heat do the work.
Cut and scoop the potatoes as soon as they’re cool enough to handle. A potato ricer creates a light, fluffy filling. Don’t let the potatoes cool before folding in the butter; they take on a grainy texture.
Fold melted butter into the hot potato pulp before adding other dairy. This coats the starch and helps prevent a gummy texture (a technique from America’s Test Kitchen).
Stir in half-and-half before buttermilk. Adding buttermilk last prevents curdling and keeps the filling smooth and tangy without the heaviness of sour cream.

MAKE AHEAD:

Can be assembled up to 2 days ahead of time. Refrigerate until needed.
Bake as directed until heated through.

FREEZER-FRIENDLY:

Assemble and cool entirely. Leave bacon and chives off. Place in an airtight container and freeze for up to 1-2 months.
Thaw in the refrigerator, then bake until heated through. Add the bacon and garnish with chopped fresh chives.

Nutrition