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:
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
- 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.
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:
Be sure to check out all of my side dish recipes here!
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!
Print It Rate ItIngredients
- 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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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
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.
Amanda Davis
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Isa@WeLoveChicken says
These baked potatoes look soo good, so delicious. I love baked potatoes and I agree with you – they are the perfect side dish for steak. Unfortunately my husband isn’t a big fan of baked potatoes, so I almost never do it. But with some bacon (what he loves) on the top, let see if a convince him :-)
Amanda says
They were really good! My 15 year old son won’t touch potatoes either. Silly!
Noble Pig - Cathy says
Wow..I wish we had these for dinner…looks amazinh! I know what you mean about steak, my boys beg me for rib-eye once a week..heck they would eat it every night…they crave…well okay so do I.
Lynna says
looks so sooo good! :) i love anything potatoes!