Twice Baked Potatoes

These twice baked potatoes are surprisingly easy to make and absolutely perfect with steak or pork chops on the grill! Packed with cheese, bacon, and chives, these stuffed potatoes are a favorite in this house.

 

Twice Baked Potatoes with Bacon, Cheese & Chives

This recipe for delicious scooped and stuffed baked potatoes is really easy to make and so much more fun that a regular baked potato. In the hotter months precooking the potatoes in the microwave cuts down on oven time.

RELATED: you might also like this recipe – Air Fryer Baked Potatoes & Air Fryer Twice Baked Potatoes

Ingredients you will need:

• 3 large russet potatoes
• 1/2 cup reduced fat sour cream
• 2 tablespoons unsalted butter
• 4 slices bacon, cooked and diced, divided
• 2 tablespoons chopped fresh chives, divided
• 3/4 cup shredded Mozzarella cheese, divided
• 3/4 cup shredded yellow cheddar cheese

Helpful kitchen tools:

• Baking sheet
• Hand mixer
• Mixing bowls
• Cheese grater

Kitchen Tips:

• Other tasty additions would include chopped onion, minced garlic, or a sprinkle of Parmesan cheese.
• Remember to leave about a 1/8-inch potato inside the skin so that the shell doesn’t collapse.

How to Make Twice Baked Potatoes

1. Mix together the mozzarella and cheddar cheese in a bowl. Remove 1/4 cup of the mixture and set both bowls aside.
2. Bake potatoes in microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell.

3. Mix potato with sour cream and butter. Mash with potato masher.
4. Stir in bacon (reserve a tablespoon or so for sprinkling on top) and 1 1/2 tablespoons chives.
5. Add 1 1/4 cups of the shredded cheese mixture and mix well.

6. Fill potato shells with mixture.
7. Sprinkle with remaining cheese and bacon.

8. Place on baking sheet. Bake at 350°F 25 minutes or until hot. Garnish with remaining chives.

Twice baked potatoes feel a lot fancier than a regular baked potato. They are a delicious addition to so many dinners. I’ve included several of my favorites below!

What to serve with twice baked potatoes:

• Oven Swiss Steak
• The Best Meatloaf
• Sirloin Pork Roast
• Grilled Salmon
• Grilled Chicken

Be sure to check out all of my side dish recipes here!

Twice Baked Potatoes

This recipe for delicious scooped and stuffed baked potatoes is really easy to make and so much more fun that a regular baked potato.

5 from 4 votes

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Course: Sides

Cuisine: American

Servings: 6 servings

45 minutes mins

Calories: 366

Author: Amanda Davis

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

• ▢
  Baking sheets
• ▢
  Hand mixer
• ▢
  Mixing bowls
• ▢
  Chee

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

• Mix together the mozzarella and cheddar cheese in a bowl. Remove 1/4 cup of the mixture and set both bowls aside.
• Bake potatoes in microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell.
• 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.
• Sprinkle with remaining cheese and bacon.
• Place on baking sheet. Bake at 350°F 25 minutes or until hot. Garnish with remaining chives.

Nutrition

Serving: 1potato half | Calories: 366cal | Carbohydrates: 35g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 296mg | Potassium: 864mg | Fiber: 2g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 11mg | Calcium: 224mg | Iron: 2mg

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This post originally appeared here on Jul 6, 2012.