Description
These loaded twice-baked potatoes with bacon feature crispy skins, creamy cheesy filling, and smoky bacon, perfect for a comforting side or special occasion like Father’s Day.
Ingredients
- 4 medium large Russet potatoes (about 2 pounds)
- 6 strips thick-cut bacon (about 170g)
- 1 ½ cups shredded sharp cheddar cheese (150g)
- ½ cup sour cream (120ml)
- 4 tablespoons unsalted butter (56g)
- ½ cup whole milk (120ml)
- 3 stalks green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- Optional toppings: extra shredded cheese, sour cream dollops, chopped fresh parsley or chives
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, pierce with fork, rub with olive oil and sprinkle with salt. Place on baking sheet and roast for 50-60 minutes until skins are crisp and potatoes are tender.
- Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces. Reserve bacon fat for optional use.
- When potatoes are cool enough to handle but still warm, cut in half lengthwise. Carefully scoop out insides into a mixing bowl, leaving about ¼-inch shell for crispy skins.
- Add melted butter, sour cream, milk, garlic powder, salt, and pepper to potato insides. Mash with a fork until creamy but slightly chunky. Stir in 1 cup shredded cheddar, chopped green onions, and most of the bacon (reserve some for topping). Taste and adjust seasoning.
- Spoon filling back into potato skins, mounding slightly. Top with remaining cheddar and bacon. Place on baking sheet and bake at 375°F (190°C) for 15-20 minutes until cheese melts and tops are golden and bubbly.
- Garnish with fresh parsley or extra green onions and a dollop of sour cream if desired. Serve immediately.
Notes
Fully roast potatoes at 400°F for crispy skins and fluffy insides. Save some bacon for garnish to add texture contrast. Keep potato filling slightly chunky to avoid gluey texture. Use full-fat sour cream and unsalted butter for best creaminess. Make ahead by prepping filling and stuffing potatoes a day before; add 5 extra minutes to bake time if cold. Customize with sautéed mushrooms, jalapeños, or different cheeses. Avoid freezing as texture suffers.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato hal
- Calories: 320
- Sugar: 2
- Sodium: 500
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
Keywords: twice-baked potatoes, loaded potatoes, bacon, comfort food, cheesy potatoes, Father’s Day recipe, easy side dish