Description
Classic Twice Baked Potatoes made with crispy bacon, creamy butter, sharp cheddar, and Parmesan cheese. This comforting side dish features fluffy potato filling stuffed back into the skins and baked until golden and melty, perfect for a make-ahead holiday or family dinner.
Ingredients
Scale
Potatoes and Filling
- 6 baking potatoes roughly the same size
- 6 tablespoons butter softened
- 6 tablespoons freshly shredded Parmesan cheese
- 1 cup freshly shredded sharp cheddar cheese, divided
- Salt and pepper to taste (optional)
Bacon
- 6 slices bacon
Instructions
- Bake Potatoes: Preheat oven to 350˚F. Bake potatoes in the oven for 60 minutes or until tender when pierced with a fork.
- Cook Bacon: While potatoes bake, cook the bacon slices in a skillet over medium heat until crisp. Drain excess fat on paper towels and crumble when cooled.
- Prepare Potato Filling: Cool baked potatoes about 10 minutes until they are safe to handle. Slice each potato in half lengthwise. Carefully scoop out the inside flesh into a mixing bowl, leaving a thin layer on the skins to maintain structure.
- Mash and Mix: To the potato flesh, add softened butter and lightly mash until combined. Stir in crumbled bacon, Parmesan cheese, and ½ cup sharp cheddar cheese. Mix gently, then season with salt and pepper to taste.
- Fill Skins: Spoon the potato mixture back into the potato skins, filling them evenly. You may have some extra skins that remain unused. Sprinkle the remaining ½ cup cheddar cheese over the tops.
- Bake Until Melted: If not baking immediately, cover the filled potatoes and refrigerate up to overnight. Bake again at 350˚F until the cheese is melted and bubbly, approximately 20 minutes.
- Garnish and Serve: Remove from the oven and garnish with chopped green onions if desired. Serve the twice baked potatoes hot and enjoy.
Notes
- Choose baking potatoes that are roughly the same size and shape for even cooking.
- The twice baked potatoes can be assembled ahead of time and refrigerated for up to one day before the final bake—ideal for make-ahead meals.
- Make sure not to scoop out all the potato flesh to help the skins hold their shape during the second bake.
- For a vegetarian version, omit the bacon and add extra cheese or herbs for flavor.
- Adding a bit of sour cream or cream cheese to the filling can enhance creaminess if desired.
Nutrition
- Serving Size: 1 potato half
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 30 mg
