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Cheesy Bacon & Chive Twice Baked Potatoes

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 6 servings


  • 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
  • 1 1/2 cups 6 oz. Sargento┬« ChefStyle Shredded Mozzarella Cheese, divided


  • 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 Mozzarella cheese and mix well. Fill potato shells with mixture and sprinkle with remaining cheese and bacon.
  • Place on baking sheet. Bake at 350┬░F 25 minutes or until hot. Garnish with remaining chives.


Saturated fat: 7.6 g Unsaturated fat: 4.8 g Carbohydrates: 33.3 g Sugar: 1.8 g Fiber: 3.3 g Protein: 12.6 g Cholesterol: 38.3 mg