The Ultimate Cheesy Bacon & Chive Twice Baked Potatoes: A Crowd-Pleasing Side Dish
Prepare to elevate your dinner experience with these incredibly delicious and surprisingly easy-to-make twice baked potatoes. Brimming with a creamy, rich filling of two kinds of cheese, savory bacon, and fresh chives, these stuffed potatoes are more than just a side dish – they’re a culinary event! Perfectly paired with a juicy steak, tender grilled pork chops, or as a standalone comfort food, they are guaranteed to be a favorite in your home, just as they are in ours.
What Exactly Are Twice Baked Potatoes?
Twice baked potatoes are a classic comfort food that takes a simple baked potato and transforms it into something truly extraordinary. The process involves baking potatoes until tender, then carefully scooping out their soft, fluffy insides. This potato flesh is then mashed and mixed with a delightful array of ingredients – typically butter, sour cream, cheese, and savory additions like bacon and chives – before being returned to their skins. The stuffed potato shells are then baked a second time, resulting in a crispy skin, a creamy, flavorful interior, and a beautifully golden, melted cheese topping. This “twice baked” method creates a dish that is far more decadent and flavorful than a traditional single-baked potato, offering a wonderful contrast in textures and an explosion of taste in every bite.
Why You’ll Adore These Loaded Stuffed Potatoes
There are countless reasons why this twice baked potato recipe deserves a permanent spot in your culinary repertoire:
- Incredibly Flavorful: We’re talking about a rich, creamy potato filling loaded with sharp cheddar, gooey mozzarella, crispy bacon, and fresh, aromatic chives. Every spoonful is a symphony of flavors.
- Perfect Texture: The fluffy, whipped potato interior contrasts beautifully with the slightly crisp, golden potato skin and the melty, bubbly cheese on top.
- Surprisingly Easy: Don’t let the “twice baked” intimidate you. The steps are straightforward, and much of the work can be done in advance, making it a stress-free option for entertaining or weeknight meals.
- Versatile Side Dish: These potatoes complement a wide variety of main courses, from hearty meats to lighter grilled options. They can even stand alone as a light meal!
- Customizable: While our recipe is a classic, it’s also a fantastic canvas for your creativity. Feel free to experiment with different cheeses, herbs, or even add a touch of spice.
- Comfort Food at Its Best: There’s something inherently comforting about a warm, cheesy potato. This recipe delivers that cozy feeling with an elevated touch.
RELATED: Looking for more easy potato recipes? You might also like these: Air Fryer Baked Potatoes & Air Fryer Twice Baked Potatoes for quick results!
Essential Ingredients and Potential Substitutions
Crafting the perfect twice baked potato starts with quality ingredients. Here’s what you’ll need and some ideas for variations:
- Large Russet Potatoes: These are the star! Russets are ideal for baking because their high starch content yields a fluffy interior, and their thick skins hold up well to scooping and refilling. Look for potatoes of similar size to ensure even cooking.
- Reduced Fat Sour Cream: Adds a creamy tang and moisture to the filling. You can use full-fat sour cream for an even richer potato, or Greek yogurt for a slightly lighter, tangier option.
- Unsalted Butter: Essential for that classic buttery flavor and creamy texture. If using salted butter, reduce any added salt in the recipe.
- Bacon: Crispy, diced bacon bits provide a wonderful smoky, salty crunch. Feel free to use turkey bacon for a lighter alternative, or even omit if you prefer a vegetarian version. Always cook the bacon first and drain excess fat.
- Fresh Chives: These delicate, oniony herbs add a beautiful fresh flavor and a pop of green. If fresh chives aren’t available, finely chopped green onions (scallions) are a great substitute. Dried chives can also be used in a pinch, but fresh is highly recommended.
- Shredded Mozzarella Cheese: Known for its meltiness, mozzarella adds a wonderful gooey texture.
- Shredded Yellow Cheddar Cheese: Provides a sharp, classic cheese flavor. Feel free to experiment with other cheeses like Monterey Jack, Colby, or even a smoked gouda for a different profile. Using freshly grated cheese will always melt smoother and taste better than pre-shredded varieties, which often contain anti-caking agents.
Helpful Kitchen Tools for Perfect Potatoes
Having the right tools can make the process even smoother:
- Baking sheet: Essential for baking the potatoes and holding the stuffed shells.
- Hand mixer or potato masher: For achieving a smooth, creamy potato filling. A hand mixer makes quick work of it!
- Mixing bowls: For combining the potato filling and cheese.
- Cheese grater: If you’re grating your own cheese, a good grater is invaluable.
- Large spoon or ice cream scoop: For easily scooping out the potato flesh and refilling the shells.
Kitchen Tips and Flavor Variations
- Don’t Over-Scoop: Remember to leave about a 1/8-inch potato border inside the skin. This ensures the shell remains sturdy and doesn’t collapse when you refill it. It also adds to the overall texture.
- Season Generously: Potatoes love salt! Don’t be shy about seasoning your potato flesh and filling. A pinch of black pepper or a dash of garlic powder can also enhance the flavor.
- Get Creative with Additions: Beyond bacon and chives, other tasty additions would include finely chopped sautéed onion, minced garlic (add to the potato mash), a sprinkle of Parmesan cheese, a touch of smoked paprika, or even some finely chopped jalapeños for a kick.
- Pre-cook Potatoes Efficiently: In warmer months, or when short on time, precooking the potatoes in the microwave cuts down significantly on oven time. Ensure they are fork-tender.
How to Make Cheesy Bacon & Chive Twice Baked Potatoes: Step-by-Step
Let’s walk through the process of creating these irresistible stuffed potatoes:
- Prepare the Cheese: In a medium bowl, combine your shredded mozzarella and cheddar cheese. Take out about 1/4 cup of this mixture and set both bowls aside. This reserved cheese will be used for sprinkling on top before the second bake, ensuring a beautifully melted, golden crust.
- First Bake the Potatoes: Wash and scrub your russet potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during cooking. Bake the potatoes in the microwave until they are tender when squeezed or pierced with a fork (cooking time will vary based on potato size and microwave wattage, typically 5-10 minutes per potato, or until fully cooked). Alternatively, you can bake them in a conventional oven at 400°F (200°C) for 45-60 minutes.
- Prepare the Shells: Once the potatoes are tender and cool enough to handle, carefully cut each potato in half lengthwise. Using a spoon, gently scoop out the cooked potato flesh into a large mixing bowl, being careful to leave about an 1/8-inch border of potato inside the skin. This prevents the skins from tearing or collapsing.
- Create the Filling: To the scooped potato flesh, add the sour cream and unsalted butter. Use a potato masher or a hand mixer to mash the mixture until it’s smooth and creamy. Avoid over-mixing, which can make the potatoes gummy.
- Mix in Flavor: Stir in most of the diced, cooked bacon (reserving a tablespoon or so for garnish), along with 1 1/2 tablespoons of the chopped fresh chives. Next, add 1 1/4 cups of the shredded cheese mixture (the larger bowl of cheese) and mix everything together until just combined. Taste and adjust seasoning with salt and pepper as needed.
- Stuff the Shells: Generously fill each potato shell with the creamy potato mixture. You can mound it high for an impressive presentation.
- Final Topping: Sprinkle the tops of the filled potatoes with the remaining reserved cheese and the leftover diced bacon.
- Second Bake & Serve: Place the stuffed potatoes on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the filling is heated through and the cheese on top is bubbly and golden brown. Garnish with the remaining fresh chives before serving hot.
Make-Ahead, Storage, and Reheating Tips
Twice baked potatoes are excellent for meal prepping or preparing for a party. Here’s how to handle them:
- Make Ahead: You can prepare the potatoes up to the point of the second bake. After filling the shells and topping with cheese and bacon, cover them tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, uncover and bake as directed, adding an extra 10-15 minutes to the baking time since they are cold.
- Freezing: For longer storage, freeze unbaked, stuffed potatoes. Place them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or airtight container for up to 2-3 months. Bake from frozen at 375°F (190°C) for 45-60 minutes, or until heated through and golden.
- Reheating Leftovers: Leftover baked potatoes can be reheated in the oven at 350°F (175°C) for 15-20 minutes, or until warm. You can also microwave them for 2-3 minutes, though the skin won’t be as crispy.
What to Serve with Your Cheesy Bacon & Chive Potatoes
Twice baked potatoes are incredibly versatile and pair beautifully with a variety of main courses, enhancing any meal with their rich flavor and satisfying texture. Here are some of our favorite pairings:
- Oven Swiss Steak: The savory gravy of a Swiss steak is a perfect complement to the creamy potatoes.
- The Best Meatloaf: A classic comfort food duo that never disappoints.
- Sirloin Pork Roast: The richness of the pork roast finds a delicious partner in these loaded potatoes.
- Grilled Salmon: A lighter, flaky fish offers a wonderful contrast to the hearty potatoes.
- Grilled Chicken: Whether it’s a simple grilled breast or flavorful thighs, chicken and cheesy potatoes are always a hit.
Don’t forget to explore all of my other fantastic side dish recipes here to round out your meals!
Cheesy Bacon & Chive Twice Baked Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3 large russet potatoes
- ½ cup reduced fat sour cream
- 2 tablespoons unsalted butter
- 4 slices bacon cooked and diced, divided
- 2 tablespoons chopped fresh chives divided
- ¾ cup Shredded Mozzarella cheese, divided
- ¾ cup Shredded yellow cheddar cheese
Things You’ll Need
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Baking sheets
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Hand mixer
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Mixing bowls
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Cheese grater
Before You Begin
- Consider adding chopped onion, minced garlic, or a sprinkle of Parmesan cheese for extra flavor dimensions.
- It’s crucial to leave about an 1/8-inch of potato flesh inside the skin when scooping to ensure the potato shell remains sturdy and doesn’t collapse during filling and baking.
- For a quicker first bake, especially in hot weather, microwave the potatoes until tender.
Instructions
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Combine shredded mozzarella and cheddar cheese in a bowl. Remove 1/4 cup of this mixture and set both bowls aside for later use.
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Bake potatoes (scrubbed and pierced) in the microwave until tender (or in the oven at 400°F/200°C for 45-60 minutes). Cut each potato in half lengthwise. Carefully scoop out the potato flesh, leaving an 1/8-inch shell.
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In a large bowl, mix the scooped potato flesh with sour cream and butter. Mash until smooth. Stir in most of the cooked, diced bacon (reserve a tablespoon for garnish) and 1 1/2 tablespoons of fresh chives. Add 1 1/4 cups of the shredded cheese mixture and mix well. Season with salt and pepper to taste.
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Generously fill each potato shell with the prepared mixture.
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Sprinkle the tops with the remaining reserved cheese and bacon. Place on a baking sheet. Bake at 350°F (175°C) for 25 minutes or until hot and the cheese is bubbly. Garnish with remaining chives before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Jul 6, 2012.