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Twice-Baked Potatoes with Cheddar, Bacon, and Chives

Close-up of a fluffy twice-baked potato loaded with melted cheddar cheese, bacon bits, and fresh green chives.
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Make these cheesy stuffed potatoes for a comforting side dish. They are perfect for game day or holiday meals and freeze well for later.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1/2 cup milk
  • 4 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup cooked, crumbled bacon
  • 2 tablespoons chopped fresh chives, plus extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees F. Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato several times with a fork.
  2. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
  3. Remove the potatoes from the oven and let them cool slightly until you can handle them. Reduce the oven temperature to 375 degrees F.
  4. Carefully slice each potato in half lengthwise. Scoop out the flesh into a bowl, leaving about a 1/4-inch shell of potato skin.
  5. Add the milk, softened butter, 1 cup of cheddar cheese, crumbled bacon, 2 tablespoons of chives, salt, and pepper to the scooped potato flesh. Mash everything together until creamy.
  6. Spoon the potato filling evenly back into the potato skins, mounding it slightly.
  7. Place the filled potato boats on a baking sheet. Top each with extra shredded cheddar cheese.
  8. Bake at 375 degrees F for 15 to 20 minutes, or until the filling is heated through and the cheese topping is melted and lightly golden.
  9. Garnish with fresh chives before serving.

Notes

  • For make ahead potato side dishes, you can prepare the filled potatoes up to the final baking step, cover them, and refrigerate for up to 2 days. Add 5 to 10 minutes to the final bake time if baking straight from the refrigerator.
  • To freeze, assemble the twice baked potatoes completely, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding about 15 minutes to the cook time.
  • If you prefer a richer flavor, substitute sour cream for some of the milk.

Nutrition

Find it online: https://kitchnkudos.com/twice-baked-potatoes-recipe-cheesy-stuffed/