Ultimate Cheesy Bacon & Chive Twice Baked Potatoes: Your New Favorite Side Dish!
Prepare to elevate your side dish game with these incredibly delicious and surprisingly easy-to-make twice baked potatoes! Bursting with the savory flavors of crispy bacon, a rich blend of melted cheeses, and the fresh zest of chives, these stuffed potatoes are more than just a side; they’re a culinary experience. Whether you’re serving them alongside a perfectly seared steak, succulent grilled pork chops, or as a standalone comfort food, these cheesy, fluffy delights are guaranteed to be a hit at any meal. They have long been a cherished favorite in our home, and we’re sure they’ll become one in yours too.
Mastering the Art of Twice Baked Potatoes with Bacon, Cheese & Chives
Forget the humble baked potato; these scooped and stuffed beauties offer a fantastic upgrade that’s both elegant and utterly satisfying. The concept is simple: bake the potatoes until tender, scoop out the fluffy interior, mix it with an indulgent blend of butter, sour cream, cheese, bacon, and chives, then stuff it back into the potato skins for a second bake. This second round in the oven creates a golden, slightly crisp top and a perfectly heated, creamy filling. It’s a dish that looks sophisticated but requires surprisingly little effort, making it ideal for both weeknight dinners and special occasions.
One of the best tricks for saving time, especially during warmer months when you might want to avoid heating up your kitchen, is to pre-cook the potatoes in the microwave. This significantly cuts down on oven time, allowing you to enjoy these delectable stuffed potatoes sooner. While the microwave offers speed, remember that baking them fully in the oven initially can yield a slightly crispier skin, which some prefer. Experiment to find your favorite method!
RELATED: If you’re a fan of crispy potatoes with less fuss, you might also like these recipes: our Air Fryer Baked Potatoes and a quick take on the classic with Air Fryer Twice Baked Potatoes!
Essential Ingredients for the Perfect Stuffed Potatoes
Creating truly outstanding twice baked potatoes starts with selecting quality ingredients. Each component plays a vital role in achieving that perfect balance of creamy texture, savory flavor, and satisfying crunch.
- 3 large russet potatoes: Russets are the ideal choice for baked potatoes due to their high starch content, which results in a fluffy, dry interior perfect for mashing. Their thick skins also hold up well to scooping and refilling. Choose potatoes of similar size for even cooking.
- 1/2 cup reduced fat sour cream: Sour cream adds a delightful tang and helps create that signature creamy texture in the filling without adding excessive fat. If you prefer a richer flavor, full-fat sour cream or even cream cheese can be used.
- 2 tablespoons unsalted butter: Butter is essential for richness and flavor. Unsalted butter allows you to control the overall saltiness of the dish, especially with the addition of bacon.
- 4 slices bacon, cooked and diced, divided: Crispy bacon bits bring a smoky, salty crunch that perfectly complements the creamy potato and cheese. Dividing it allows some to be mixed into the filling and some reserved for a beautiful garnish.
- 2 tablespoons chopped fresh chives, divided: Fresh chives add a mild oniony flavor and a vibrant pop of green, enhancing both the taste and visual appeal. Dividing them ensures freshness in the filling and a pretty topping.
- 3/4 cup shredded Mozzarella cheese, divided: Mozzarella contributes to the incredible meltiness and a mild, milky flavor, helping to bind the filling together.
- 3/4 cup shredded yellow cheddar cheese: Cheddar provides a sharper, more robust cheesy flavor and that classic golden color. The combination of mozzarella and cheddar gives you the best of both worlds: great melt and deep flavor.
Using freshly shredded cheese is always recommended over pre-shredded varieties, as fresh cheese melts more smoothly and has better flavor, free from anti-caking agents.
Helpful kitchen tools:
- Baking sheet: Essential for baking the potatoes initially and for the second bake after stuffing. A sturdy, non-stick sheet ensures even cooking and easy cleanup.
- Hand mixer: While a potato masher works well for a chunkier texture, a hand mixer (or stand mixer with a paddle attachment) will give you the fluffiest, most uniformly smooth potato filling.
- Mixing bowls: You’ll need at least two: one for combining the cheeses and another large one for mixing the potato filling.
- Cheese grater: For shredding fresh cheese, which as mentioned, offers superior melt and flavor compared to pre-packaged options.
- A sturdy spoon or scoop: For carefully removing the cooked potato flesh from the skins.
Expert Kitchen Tips for Twice Baked Potato Perfection:
Achieving restaurant-quality twice baked potatoes at home is easier than you think with a few key techniques:
- Customization is Key: Don’t hesitate to personalize your stuffed potatoes! Other tasty additions would include finely chopped onion (sautéed for extra sweetness), minced garlic, a sprinkle of Parmesan cheese for a nutty depth, a dash of hot sauce for a kick, or even some steamed broccoli florets for added nutrition and color. Get creative with your favorite flavor combinations!
- Preserve the Shell: When scooping out the potato flesh, remember to leave about a 1/8-inch layer of potato inside the skin. This small amount of structural integrity is crucial so that the potato shell doesn’t collapse during the second bake, maintaining its shape and allowing for a generous filling. Be gentle as you scoop to avoid tearing the skin.
- Perfect Potato Baking: Whether you use the microwave or oven for the initial bake, ensure the potatoes are fork-tender. If using the oven, rub the skins with a little olive oil and sprinkle with salt before baking for extra crispy, flavorful skins.
- Seasoning: Don’t forget to adequately season your potato filling with salt and freshly ground black pepper to taste. The other ingredients are flavorful, but salt enhances everything!
- Make Ahead Option: Twice baked potatoes are excellent for making ahead. You can prepare them up to the point of the second bake, refrigerate, and then bake just before serving. See our “Make-Ahead and Storage Tips” section below for more details!
Step-by-Step Guide: How to Make Irresistible Twice Baked Potatoes
Follow these straightforward steps to create a show-stopping side dish that will impress everyone at your table:
- Prepare the Cheese Mixture: In a medium-sized bowl, combine the shredded Mozzarella and yellow cheddar cheese. This ensures an even distribution of both varieties. Once mixed, remove about 1/4 cup of this mixture and set it aside; this will be used as a final topping for that golden, bubbly crust. Keep both bowls ready.
- First Bake and Scoop: Begin by baking your russet potatoes until they are completely tender. This can be done efficiently in the microwave (pierce several times with a fork, microwave 5-8 minutes per potato, flipping halfway, or until soft) or in a conventional oven (preheated to 400°F/200°C for 45-60 minutes). Once tender, carefully cut each potato in half lengthwise. Allow them to cool slightly until they are comfortable enough to handle. Using a spoon, gently scoop out the cooked potato flesh, being careful to leave about a 1/8-inch border of potato inside the skin. This forms a sturdy “shell” for your delicious filling.
- Prepare the Filling: Place the scooped-out potato flesh into a large mixing bowl. Add the reduced-fat sour cream and unsalted butter. Use a potato masher to thoroughly mash the mixture until it’s smooth and creamy, or a hand mixer for an extra fluffy consistency. Next, stir in the diced, cooked bacon, remembering to reserve about a tablespoon or so for sprinkling on top later. Incorporate 1 1/2 tablespoons of the fresh chopped chives.
- Add the Cheese: Now, add 1 1/4 cups of your prepared shredded cheese mixture (Mozzarella and cheddar) into the potato filling. Mix everything together really well, ensuring the cheese is evenly distributed throughout the creamy potato. Taste and adjust seasoning with salt and pepper as needed.
- Stuff the Shells: Carefully spoon the flavorful potato mixture back into the empty potato skins, mounding it slightly on top. Fill each potato half generously, making sure every bite will be packed with flavor.
- Top and Prepare for Final Bake: Once all the potato shells are filled, sprinkle the reserved 1/4 cup of cheese mixture and the remaining tablespoon of diced bacon over the tops of the stuffed potatoes. This will create a beautiful, golden, and crispy topping.
- Second Bake and Garnish: Place the filled potato halves onto a baking sheet. Bake in a preheated oven at 350°F (175°C) for approximately 25 minutes, or until the potatoes are thoroughly heated through and the cheese on top is melted and bubbly, with a slight golden-brown color. Once out of the oven, garnish with the remaining fresh chives for a final touch of color and flavor. Serve immediately and enjoy!
Twice baked potatoes, with their appealing presentation and rich flavors, inherently feel a lot fancier and more special than a regular baked potato. This makes them a fantastic addition to so many different dinners, turning an ordinary meal into something memorable. Their versatility means they can complement a wide range of main courses. I’ve included several of my favorites below, but feel free to pair them with any dish that could use a creamy, cheesy, and utterly satisfying side!
Perfect Pairings: What to Serve with Twice Baked Potatoes
These ultimate cheesy bacon and chive twice baked potatoes are incredibly versatile and pair beautifully with a variety of main courses. Here are some of our top recommendations to create a truly unforgettable meal:
- Oven Swiss Steak: The rich, savory gravy of a classic Swiss steak is a match made in heaven for the creamy, cheesy potatoes.
- The Best Meatloaf: Comfort food at its finest! The hearty, flavorful meatloaf and these decadent potatoes create a satisfying and nostalgic meal.
- Sirloin Pork Roast: A tender, juicy pork roast provides a wonderful contrast to the potato’s creamy texture and savory bacon notes.
- Grilled Salmon: For a lighter but equally delicious option, the fresh flavors of grilled salmon are beautifully complemented by the rich potatoes.
- Grilled Chicken: Whether it’s a simple grilled chicken breast or a marinated masterpiece, these potatoes add a touch of indulgence to any chicken dish.
- Steak (any cut): A classic pairing! The richness of the steak finds its perfect partner in the creamy, flavorful potatoes.
- Roasted Vegetables: For a more balanced meal, serve alongside roasted asparagus, green beans, or broccoli.
- BBQ Ribs: The tangy, smoky flavors of BBQ ribs are surprisingly delightful with cheesy potatoes.
Be sure to check out all of my side dish recipes here for even more inspiration to complete your meals!
Make-Ahead and Storage Tips for Convenience
One of the best features of twice baked potatoes is their make-ahead potential. They’re perfect for meal prepping or preparing for a party, allowing you to enjoy a delicious, stress-free meal.
Preparing Ahead of Time:
You can prepare these potatoes up to the point of the second bake (before the final garnish of chives). Once stuffed and topped with cheese and bacon, cover them tightly with plastic wrap or aluminum foil and refrigerate for up to 2-3 days.
- To Bake from Refrigerated: Preheat your oven to 350°F (175°C). Remove the potatoes from the refrigerator and let them sit at room temperature for about 15-20 minutes while the oven preheats. Bake for 30-40 minutes, or until thoroughly heated through and the cheese is melted and bubbly. If the tops are browning too quickly, you can loosely cover them with foil.
Storage of Leftovers:
If you have any leftover twice baked potatoes (which is rare!), they store wonderfully.
- Refrigeration: Store cooked and cooled potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Twice baked potatoes freeze exceptionally well. Arrange the cooled, baked potatoes on a baking sheet and freeze for 1-2 hours until solid. Then, transfer them to a freezer-safe bag or airtight container. They will keep for up to 2-3 months.
Reheating Instructions:
- From Refrigerator: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until hot. You can also microwave for 2-3 minutes, but the oven provides a better texture.
- From Frozen: Do not thaw. Place frozen potatoes on a baking sheet in a preheated oven at 375°F (190°C). Bake for 40-50 minutes, or until heated through and golden.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making twice baked potatoes:
- What kind of potatoes are best for twice baked potatoes? Russet potatoes are highly recommended because their high starch content creates a fluffy interior when baked, which is perfect for mashing and stuffing. Their sturdy skins also hold up well.
- Can I use different types of cheese? Absolutely! While cheddar and mozzarella are a classic blend, feel free to experiment. Gruyere, Monterey Jack, Colby, or even a smoked Gouda can add fantastic flavor variations.
- How do I get crispy potato skins? For crispier skins, rub your raw potatoes with a little olive oil and sprinkle with coarse salt before the initial bake. Also, ensure they are baked thoroughly until the skins are firm before scooping.
- Can I make these vegetarian? Yes, easily! Simply omit the bacon. You can add other savory ingredients like sautéed mushrooms, caramelized onions, roasted red peppers, or additional herbs.
- How far in advance can I prepare them? You can prepare and stuff the potato shells up to 2-3 days in advance and keep them covered in the refrigerator. They can also be frozen for up to 2-3 months.
- Why do my potato shells collapse? This usually happens if you scoop out too much potato flesh, leaving the skin too thin and fragile. Remember to leave about 1/8-inch of potato inside the skin for structural support.
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
- Other tasty additions would include chopped onion, minced garlic, or a sprinkle of Parmesan cheese.
- Remember to leave about an 1/8-inch potato inside the skin so that the shell doesn’t collapse.
Instructions
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Mix together the mozzarella and cheddar cheese in a bowl. Remove 1/4 cup of the mixture and set both bowls aside.
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Bake potatoes in microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell.
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Mix potato with sour cream and butter. Mash with potato masher. Stir in bacon (reserve a tablespoon or so for sprinkling on top) and 1 1/2 tablespoons chives. Add 1 1/4 cups of the shredded cheese mixture and mix well. Fill potato shells with mixture.
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Sprinkle with remaining cheese and bacon.
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Place on baking sheet. Bake at 350°F 25 minutes or until hot. Garnish with remaining chives.
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.