Description
Twice Baked Potatoes are a delicious and comforting side dish featuring crispy baked potato skins filled with a flavorful mixture of mashed potato, crispy bacon, butter, parmesan, and cheddar cheese. Perfect as a make-ahead recipe for family meals or holiday gatherings.
Ingredients
Scale
Potatoes and Bacon
- 6 baking potatoes roughly the same size
- 6 slices bacon
Fillings
- 6 tablespoons butter softened
- 6 tablespoons freshly shredded Parmesan cheese
- 1 cup freshly shredded sharp cheddar cheese, divided
- Salt and pepper to taste
Garnish
- Chopped green onions for garnish
Instructions
- Bake Potatoes: Preheat the oven to 350 degrees Fahrenheit. Place the potatoes directly on the oven rack or on a baking sheet and bake for 60 minutes until they are tender when pierced with a fork.
- Cook Bacon: While the potatoes bake, cook the bacon slices in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled.
- Prepare Potatoes: Let the baked potatoes cool for about 10 minutes until they are easy to handle. Slice each potato in half lengthwise and carefully scoop out the inside into a mixing bowl, leaving a small layer of potato attached to each skin to maintain structure.
- Mash Filling: To the bowl with potato flesh, add softened butter, crumbled bacon, Parmesan cheese, and half a cup of shredded cheddar cheese. Lightly mash everything together until combined. Taste and season with salt and pepper as desired.
- Stuff Potatoes: Spoon the potato mixture evenly back into the potato skins. You may have some extra skins left over if needed. Top each filled potato half with the remaining half cup of cheddar cheese.
- Bake Again: Return the stuffed potatoes to the preheated 350-degree oven and bake for about 20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, sprinkle with chopped green onions for a fresh finish, and serve immediately while hot.
Notes
- Choose potatoes of roughly the same size and shape to ensure even baking.
- If preparing ahead, cover the stuffed potatoes and refrigerate for up to one day before the second bake, making this an excellent make-ahead dish.
- Use sharp cheddar for best flavor, but mild cheddar or other melting cheeses work as substitutes.
- Optional: Salt and pepper can be adjusted or omitted based on dietary preferences.
Nutrition
- Serving Size: 1 potato half
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
