Twice-Baked Potato Recipe: Cheddar, Bacon & Chives

Creamy, cheesy, and deeply satisfying, twice baked potatoes are a favorite for game day, holiday spreads, or a comforting weeknight dinner. This recipe delivers crisp potato skins filled with a rich mixture of tender potato, sharp cheddar, Greek yogurt, sour cream, sautéed aromatics, and savory bacon pieces. They reheat well, freeze easily, and can be dressed up with a toppings bar so everyone customizes their own.

These twice baked potatoes work well as a hearty side or even the main event when topped with leftover chili or extra protein. The method is straightforward: bake the potatoes until tender, scoop out the flesh and mix it with creamy, flavorful ingredients, return the filling to the skins, and bake again until everything is hot and melty. Most of the cooking time is hands-off, making this a practical recipe for feeding a crowd (serves 8) or prepping ahead for the week.

What You Need for Twice Baked Potatoes

This recipe uses simple, familiar ingredients that combine into a truly flavorful side dish. Key ingredients:

• Russet (Idaho) potatoes — for best crispy skins
• Olive oil
• Salt and black pepper
• Yellow onion and garlic
• Thick-cut bacon
• Full-fat Greek yogurt and sour cream
• Shredded cheddar cheese
• Butter
• Beef broth (or substitute with vegetable or chicken broth)
• Red pepper flakes (optional, for a touch of heat)

Variations & Substitutions

Customize these potatoes to suit your taste or dietary needs. Ideas:

• Vegetarian: Omit the bacon and use vegetable broth for flavor.
• Spice it up: Add cayenne or smoked paprika to the filling for heat and depth.
• Mix-ins: Try chopped sautéd mushrooms, steamed broccoli, or diced ham.
• Different potatoes: Russets work best for sturdy, crispy skins, but you can use other varieties if preferred — the texture will vary.

FAQ

Storage & Reheating

Twice baked potatoes store well in the refrigerator for up to 5 days. Let them cool, place in an airtight container, and refrigerate. For longer storage, wrap cooled potatoes tightly in foil and freeze for up to 3 months.

Reheating Instructions

• Oven: Preheat to 400ºF. Arrange potatoes in a casserole dish, cover with foil, and bake 15–20 minutes until heated through.
• Microwave: Reheat one potato at a time on a microwave-safe plate until warm, checking to avoid overheating.

Serving Suggestions & Toppings

These potatoes shine with a toppings bar. They pair beautifully with grilled or roasted proteins and simple vegetables. Popular toppings and pairings include:

Main Dishes / Proteins

• Steak, pork tenderloin, or roasted chicken
• Vegetarian options like a black bean burger or grilled vegetables

Sides / Vegetables

• Grilled asparagus
• Shaved Brussels sprout salad
• Green beans almondine or roasted broccoli

Toppings

• Extra shredded cheddar
• Greek yogurt or sour cream
• Chopped chives or green onions
• Bacon bits
• Salsa, BBQ sauce, chili, or a vegan queso

Twice Baked Potatoes — Recipe

Crisp on the outside, creamy and cheesy on the inside. This twice baked potato recipe is easy to follow and full of flavor.

Ingredients

• 4 large russet potatoes
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1/2 large yellow onion, minced
• 3 teaspoons minced garlic
• 1/2 lb thick-cut bacon, cut into 1-inch pieces
• 3/4 cup full-fat Greek yogurt
• 1/4 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 2 tablespoons melted butter
• 1/4 cup beef broth (or substitute)
• 1/4 teaspoon red pepper flakes (optional)

Toppings

• Greek yogurt or sour cream
• Chopped chives or green onions
• Extra shredded cheddar
• Bacon bits

Instructions

1. Preheat the oven to 450ºF. Rinse potatoes, pat dry, and coat each with about 1 teaspoon olive oil and a light sprinkle of salt (about 1/8 teaspoon per potato). Wrap each potato tightly in foil and bake 50–60 minutes, or until a fork pierces them easily.
2. While potatoes bake, heat 2 tablespoons olive oil in a skillet over medium-high heat. Sauté the onion and garlic for 2–3 minutes until softened, then remove and set aside.
3. In the same skillet, cook the bacon pieces 7–10 minutes until cooked through but not overly crisp. Drain excess grease on a paper towel and set bacon aside.
4. When potatoes are done, unwrap and let cool 10 minutes. Reduce oven temperature to 375ºF. Slice each potato lengthwise and carefully scoop out the flesh, leaving about 1/4 inch of flesh attached to the skin so the skins remain sturdy. Place the scooped potato flesh in a large bowl.
5. Add melted butter, beef broth, and Greek yogurt to the potato flesh and mash until very smooth (use a spoon, masher, or hand mixer). Stir in sour cream, 2/3 cup of the cheddar, the sautéed onion and garlic, cooked bacon, remaining salt and pepper, and red pepper flakes. Mix until well combined.
6. Spoon the filling evenly into the 8 potato skins. Arrange filled skins on a prepared baking sheet (sprayed or lined with foil).
7. Bake at 375ºF for 15 minutes. Remove, sprinkle with the remaining cheddar, and bake 5 more minutes until cheese is melted and the tops are bubbling.
8. Let cool a few minutes, then add desired toppings and serve warm.

Tips & Notes

• Storage: Refrigerate cooled potatoes in an airtight container for up to 5 days.
• Reheating: Oven: 400ºF, covered with foil, 15–20 minutes. Microwave individually until heated through.
• Freezing: Cool completely, wrap each potato tightly in foil, place in airtight container or bag, and freeze up to 3 months.
• Potatoes: Use hot baked potatoes when scooping for the creamiest filling. If potatoes are pre-baked, warm them before scooping.
• Broth: Beef broth adds depth, but chicken or vegetable broth works just as well.

Nutrition (per serving, approximate)

Calories: 291 kcal • Carbohydrates: 15 g • Protein: 14 g • Fat: 19 g • Fiber: 1 g • Sugar: 2 g

Nutrition values are estimates and should be used as a guideline only.