Hey, y'all! There are few things more southern - or more decadent - than a hearty potato dish. There's no potato quite like my Cheddar Bacon Twice-Baked Potatoes; I hope you love them as much as I do!
Cheddar Bacon Twice-Baked Potatoes
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Cheddar Bacon Twice-Baked Potatoes Ingredients
- 4 baking potatoes, medium-sized
- 1 c. sharp cheddar cheese, grated
- 4 pieces bacon, cooked and chopped
- ½ c. butter
- ½ c. sour cream
- ⅓ block cream cheese
- ¼ c. milk
- Kosher salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Green onions, for garnish
- Canola oil
How to Make Cheddar Bacon Twice-Baked Potatoes
- Preheat oven to 400F.
- Rub potatoes with oil and cook until fork tender, roughly 50 minutes.
- In a large bowl, combine butter, bacon, sour cream, cream cheese, milk, kosher salt, black pepper, and garlic powder. Mix until well-combined.
- Remove potatoes from the oven and allow them to cool for 10-15 minutes. Reduce oven temperature to 325F.
- Cut warm potatoes lengthwise and carefully scoop out the interior into the bowl with the filling mixture. Add half of your cheese. Mix well (I recommend using a potato masher). Add more salt, pepper, and garlic powder to taste.
- Spoon potato mixture back into the potato skins, top with the remaining cheese, and bake for approximately 15 additional minutes. Potatoes should be warmed all the way through and the cheese should be melted. I like to broil mine for 1 minute before taking them out of the oven.
- Top with green onions.
Pro Tips for Making This Recipe
- I prefer to use Russet potatoes in this recipe; they are well-stuctured and the perfect baking potato.
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Cheddar Bacon Twice-Baked Potatoes
Looking for a cheesy, hearty side dish? Try my Cheddar Bacon Twice Baked Potatoes. These will be your new favorite side dish!
Ingredients
- 4 baking potatoes medium-sized
- 1 c. sharp cheddar cheese grated
- 4 pieces bacon cooked and chopped
- ½ c. butter
- ½ c. sour cream
- ⅓ block cream cheese
- ¼ c. milk
- Kosher salt to taste
- Black pepper to taste
- Garlic powder to taste
- Green onions for garnish
- Canola oil
Instructions
- Preheat oven to 400F.
- Rub potatoes with oil and cook until fork tender, roughly 50 minutes.
- In a large bowl, combine butter, bacon, sour cream, cream cheese, milk, kosher salt, black pepper, and garlic powder. Mix until well-combined.
- Remove potatoes from the oven and allow them to cool for 10-15 minutes. Reduce oven temperature to 325F.
- Cut warm potatoes lengthwise and carefully scoop out the interior into the bowl with the filling mixture. Add half of your cheese. Mix well (I recommend using a potato masher). Add more salt, pepper, and garlic powder to taste.
- Spoon potato mixture back into the potato skins, top with the remaining cheese, and bake for approximately 15 additional minutes. Potatoes should be warmed all the way through and the cheese should be melted. I like to broil mine for 1 minute before taking them out of the oven.
- Top with green onions.
Notes
I prefer to use Russet potatoes in this recipe; they are well-stuctured and the perfect baking potato.
Nutrition
Calories: 252kcalCarbohydrates: 22gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 223mgPotassium: 516mgFiber: 1gSugar: 2gVitamin A: 426IUVitamin C: 6mgCalcium: 264mgIron: 1mg
Tried this recipe?Let us know how it was!
Y'all come back now, ya hear?
My best,
JC
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