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Cheddar and Bacon Twice-Baked Southern Potatoes

Cheddar Bacon Twice-Baked Potatoes

JC Phelps
There's no side dish more delicious - or decadent - than my Cheddar Bacon Twice-Baked Potatoes!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 5 mins
Cooling Time 15 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 252 kcal


  • 4 baking potatoes medium-sized
  • 1 c. sharp cheddar cheese grated
  • 4 pieces bacon cooked and chopped
  • 1/2 c. butter
  • 1/2 c. sour cream
  • 1/3 block cream cheese
  • 1/4 c. milk
  • Kosher salt to taste
  • Black pepper to taste
  • Garlic powder to taste
  • Green onions for garnish
  • Canola oil


  • 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.




Sodium: 223mgCalcium: 264mgVitamin C: 6mgVitamin A: 426IUSugar: 2gFiber: 1gPotassium: 516mgCholesterol: 41mgCalories: 252kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 8gFat: 14gProtein: 10gCarbohydrates: 22gIron: 1mg
Keyword cheddar bacon twice-baked potatoes, potatoes, twice-baked potatoes
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