Best 15 Bacon Twice Baked Potatoes Recipes

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Indulge in the ultimate comfort food experience with our tantalizing twice-baked potatoes elevated with savory bacon. These delectable treats are a harmonious blend of creamy, fluffy potato interiors enveloped in crispy, golden-brown skins, all topped with a generous sprinkling of crispy bacon bits. Each bite offers a symphony of flavors and textures, making them an irresistible side dish or a satisfying vegetarian main course. Whether you prefer classic twice-baked potatoes or crave a more adventurous twist with variations such as cheese and broccoli or Mexican-inspired fillings, this article has a recipe to satisfy every palate. Embark on a culinary journey and discover the perfect twice-baked potato recipe to impress your family and friends at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

HORSERADISH-BACON TWICE-BAKED POTATOES



Horseradish-Bacon Twice-Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

5 medium russet potatoes (10 to 12 ounces each)
1 stick plus 1 tablespoon unsalted butter
1 cup sour cream
1/2 cup chopped fresh chives, plus more for topping
1/4 cup chopped fresh parsley
4 to 5 tablespoons horseradish, drained
Kosher salt and freshly ground pepper
Crumbled cooked bacon, for topping

Steps:

  • Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
  • One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
  • Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
  • Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.

TWICE BAKED MAPLE BACON SWEET POTATOES



Twice Baked Maple Bacon Sweet Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h35m

Yield 4 to 8 servings

Number Of Ingredients 7

4 medium sweet potatoes of similar shape
4 strips bacon
3 scallions, chopped, 2 tablespoons reserved for garnish
2 tablespoons maple syrup
4 ounces smoked Cheddar, shredded (about 1 1/4 cups)
Kosher salt and freshly ground black pepper
Sour cream, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the sweet potatoes on a foil-lined baking pan. Bake until a paring knife inserted in the center pierces easily, about 1 hour. Cool slightly.
  • Meanwhile, cook the bacon in a medium skillet over medium heat until crisp and brown, about 7 minutes. Transfer to a paper-towel lined plate to drain. Reserve 1 tablespoon of the bacon fat. Crumble bacon.
  • Halve the sweet potatoes lengthwise. Carefully scoop most of the flesh out into a bowl, leaving enough flesh in the skin so that it holds its shape. Add the bacon, bacon fat, scallions, maple syrup and 1 cup of the cheese to the sweet potato flesh. Stir together and season with salt and pepper to taste. Refill the sweet potato shells and sprinkle with the remaining cheese.
  • Place the sweet potatoes back in the oven until heated through and the cheese is melted, about 15 minutes. Top with the reserved scallions and dollops of sour cream.

TWICE BAKED POTATOES WITH BACON, BROCCOLI & CHEDDAR



TWICE BAKED POTATOES WITH BACON, BROCCOLI & CHEDDAR image

Categories     Potato     Bake

Yield 2-4 Servings

Number Of Ingredients 10

2 Russet Potatoes
4 Slices Bacon
1 handful of Broccoli
2 Minced Scallion Stalks
Hunk of Grated Cheddar Cheese
2 Cloves Garlic Smashed & Minced
Glob Sour Cream
1/2 Stick Butter
Paprika & Chili Flakes (if you want)
Dash of S & P

Steps:

  • Preheat your oven to 400. Take butter out of the fridge and let rise to room temp. Scrub the potatoes and stick them straight on the bottom oven rack for 30m. Bacon & Broccoli Prep: You'll need a pan for bacon and a small pot for the broccoli. While the potatoes are warming up, set two burners to med-high (7-8 on the dial). Fry the bacon until crispy, and crunch into bits. Drop 2/3 of the bacon In a medium mixing bowl. Reserve 1/3 for garnish. Also reserve the bacon fat! In the small pot, add enough salted water to cover the broccoli (you don't need much) and bring to a boil. Add the broccoli and cook until al dente. Shock and strain in cold water. Chop up 2/3 very finely and throw in same bowl as bacon. The remaining 1/3, cut into small florets and reserve for garnish. Grate the Cheese into the bowl, reserving a bit for garnish. Back to the Spuds: When the 30 minutes are up, puncture the potatoes 4-6 times with a fork and turn over. Puncture deep. Cook another 30m and remove from the oven. Let stand 10m so you don't burn your hands when handling. While the potatoes are cooling, add sour cream, garlic, butter, S&P, (paprika/chili flakes) grated cheddar and scallions to the pot with the broccoli and bacon bits. Cut the top 1/4 length off of the potato. Carefully scoop out the potato innards and add to your bowl of goodies. Scrape as much as you can while keeping the potato skins in tact! Add the reserved bacon fat to the bowl and stir to combine all ingredients - Basically, you are making really rich mashed potatoes here. Now, scoop the mixture back into the skins and place the stuffed spuds on a baking tray (a cookie sheet will do). Stick back in the oven and bake for 20m or until the potato stuffing starts to brown. Add the reserved broccoli, bacon and grated cheese garnish and continue to bake until melted. Remove from oven, let cool slightly and shove in mouth.

BACON TWICE-BAKED POTATOES



Bacon Twice-Baked Potatoes image

This versatile classic from Debbie Jones of California, Maryland has a rich filling enhanced with onions and chives. "These scrumptious potatoes can be the main course, or a side. Either way, they're tasty!"

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 2 servings.

Number Of Ingredients 9

2 medium baking potatoes
2 tablespoons butter
1/4 cup 2% milk
1 bacon strip, cooked and crumbled
1 tablespoon finely chopped onion
1 teaspoon minced chives
1/4 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese, divided

Steps:

  • Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese. , Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.

Nutrition Facts :

TWICE BAKED POTATOES WITH CHEESE AND BACON



Twice Baked Potatoes with Cheese and Bacon image

Provided by Kara Sigle, Food Network Star Season 8 Finalist

Categories     side-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

3 large potatoes, peeled and quartered
2 cups heavy cream
1 clove garlic, minced
1 stick unsalted butter, cut into cubes
Salt and freshly ground black pepper
1 cup shredded Monterey Jack cheese
1/2 cup shredded fontina cheese
1 tablespoon smoked paprika
4 slices bacon, cooked crispy and chopped
1 tablespoon chopped fresh chives

Steps:

  • Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
  • In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
  • When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.

TWICE-BAKED SWEET POTATOES WITH BACON-SESAME BRITTLE



Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle image

Provided by Bon Appétit Test Kitchen

Categories     Soy     Side     Bake     Bacon     Root Vegetable     Sweet Potato/Yam     Sesame     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 10

4 slices bacon, cut into 1/2"-wide pieces
1/3 cup sugar
1 tablespoon sesame seeds
6 medium sweet potatoes (6-8 ounces each)
2 large eggs
3 tablespoons unsalted butter, room temperature
2 tablespoons white miso (fermented soybean paste)
1 2/3" piece ginger, peeled, finely grated (about 2 teaspoons)
2 1" pieces scallion (dark-green parts only), thinly sliced lengthwise
Ingredient info: White miso, also called shiro miso, can be found at Asian markets and amazon.com.

Steps:

  • Line a rimmed baking sheet with a silicone baking mat or parchment paper.
  • Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.
  • Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.
  • Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with bacon-sesame brittle and scallions.

BACON, CHEDDAR, SOUR CREAM AND CHIVE, TWICE BAKED POTATOES



Bacon, Cheddar, Sour Cream and Chive, Twice Baked Potatoes image

Make and share this Bacon, Cheddar, Sour Cream and Chive, Twice Baked Potatoes recipe from Food.com.

Provided by Donna Luckadoo

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 large baking potatoes
1/2 cup bacon bits (real Bacon)
1/2 cup sour cream
1/3 cup Miracle Whip or 1/3 cup salad dressing
1/2 cup sweet onion (diced very fine)
1/2 cup shredded cheddar cheese
1/2 teaspoon roasted garlic (or you can use Garlic Salt)
1 tablespoon chopped chives
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Wrap potatoes in foil and bake in a 400* oven for 45-60 minutes. When potatoes are done, unwrap and let them cool.
  • When potatoes have completely cooled, slice them in half, and with a small spoon; gently remove the center and you should have a potato boat.
  • Place scooped out potatoes in a bowl and add the rest of the ingredients, mixing well.
  • Reserve a handful of shredded cheese for the topping.
  • Using a spoon fill the boats with the mashed mixture and top with the reserved cheese.
  • Bake on 375* for 10-15 minute then on broil, watching closely so they do not burn until the cheese is slightly browned.
  • Top Potato Boats with sour cream and more chives (optional of course), and Enjoy!

BACON CHEESE BURGER TWICE-BAKED IDAHO® POTATOES



Bacon Cheese Burger Twice-Baked Idaho® Potatoes image

This indulgent fully loaded Bacon Cheese Burger Twice-Baked Idaho® Potatoes recipe is an entire meal unto itself. Seasoned ground beef, melted shredded cheese, sour cream, barbecue sauce, crumbled bacon, and green onions on a steaming twice-baked Idaho® Russet makes this a fan favorite for any occasion.

Provided by Idaho® Potatoes

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h40m

Yield 4

Number Of Ingredients 11

4 Idaho® Russet Potatoes
½ cup melted butter
1 cup sour cream
1 ⅓ cups shredded Colby-Jack Cheese, divided
½ teaspoon granulated garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound Beef, ground, regular, cooked, baked, well done
½ cup barbecue sauce
6 slices bacon, cooked and crumbled
2 medium green onions, sliced

Steps:

  • Preheat oven to 400 degrees F.
  • Scrub Idaho® Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
  • Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
  • Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
  • Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.

Nutrition Facts : Calories 1141.6 calories, Carbohydrate 16.8 g, Cholesterol 299.3 mg, Fat 91.9 g, Fiber 0.5 g, Protein 60.9 g, SaturatedFat 47.7 g, Sodium 2202.5 mg, Sugar 8.4 g

SHORTCUT TWICE-BAKED POTATOES WITH BACON



Shortcut Twice-Baked Potatoes with Bacon image

Provided by Alice Marcus Solovy

Categories     Milk/Cream     Microwave     Potato     Side     Bake     Quick & Easy     Bacon     Fall     Bon Appétit     Illinois     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 4

3 slices thick-cut bacon, coarsely chopped
4 10- to 12-ounce russet potatoes, scrubbed, each pierced several times with fork
1/4 cup (1/2 stick) butter
1/4 cup whole milk

Steps:

  • Sauté bacon in heavy medium skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
  • Bake all potatoes in microwave on high until tender, about 10 minutes per side. Cut top 3/4 inch off each potato lengthwise. Scoop cooked potato flesh into medium bowl, leaving 1/4-inch-thick potato shell. Add butter and milk to potato flesh in bowl and mash well. Stir in bacon; season to taste with salt and pepper. Spoon potato mixture into shells. Place potatoes on baking sheet.
  • Preheat oven to 400°F. Bake potatoes until filling is heated through and shells are crisp, about 30 minutes.

SWEET POTATOES WITH BACON, TWICE BAKED



Sweet Potatoes With Bacon, Twice Baked image

The original of this recipe was found in The Sweet Potato Lover's Cookbook, 1998, & has been somewhat tweaked to better suit the 2 of us.

Provided by Sydney Mike

Categories     Yam/Sweet Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

3 large sweet potatoes
1/2 cup low-fat sour cream
2 tablespoons unsalted butter
1/4 teaspoon salt
1 egg, beaten
1/4 teaspoon pepper
1/2 teaspoon granulated sugar
1/4 cup bacon, cooked, crumbled (I use Hormel's Real Bacon Pieces)
1/4 teaspoon paprika (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the sweet potatoes & spray them with a nonstick vegetable spray, then place on a baking sheet & bake for 1 hour or until done.
  • Cool the potatoes a bit, then cut them in half lengthwise & scoop out the pulp, leaving enough to make a sturdy shell.
  • In a mixing bowl, combine the potato pulp, sour cream, butter, salt, egg, pepper & sugar, mashing & mixing to combine well.
  • Add the crumbled bacon & mix well, then fill the potato shells with the mixture. If using the paprika, sprinkle that on top.
  • Bake for 8 to 10 minutes or until heated through, then serve & enjoy!

GORGONZOLA TWICE-BAKED POTATOES WITH BACON



Gorgonzola Twice-Baked Potatoes with Bacon image

Bacon and gorgonzola make already delicious twice-baked potatoes heavenly.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 8

Number Of Ingredients 7

4 large baking potatoes (8 to 10 oz each)
4 slices bacon
2/3 cup milk
2 tablespoons butter or margarine
1/2 cup crumbled Gorgonzola or Roquefort cheese
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon salt

Steps:

  • Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Place on oven rack. Bake 1 hour to 1 hour 15 minutes or until tender when pierced in center with fork. Let stand until cool enough to handle.
  • Meanwhile, in 12-inch skillet, cook bacon over medium heat 5 to 6 minutes, turning occasionally, until crisp; drain on paper towel.
  • Cut each potato lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes, milk and butter with potato masher or electric mixer on low speed until no lumps remain (amount of milk needed will vary depending upon type of potato used). Stir in cheese, green onions and salt. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. Crumble bacon onto potatoes.
  • Bake about 20 minutes or until hot. Garnish with additional sliced green onion tops if desired.

Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g

TWICE BAKED POTATOES WITH BACON AND RANCH



Twice Baked Potatoes With Bacon and Ranch image

Make and share this Twice Baked Potatoes With Bacon and Ranch recipe from Food.com.

Provided by Charmie777

Categories     Potato

Time 30m

Yield 8 potato halves

Number Of Ingredients 8

4 large baked potatoes
4 tablespoons butter
1/2 cup ranch dressing
1/2 cup shredded cheddar cheese
1/2 cup green onion, finely chopped
1/4 cup bacon, cooked and crumbled
salt and pepper
1/4-1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 425º.
  • Cut cooked potatoes in half and scoop out the insides, leaving the shell intact.
  • Combine the potato with remaining ingredients, except extra cheese. Mash and mix well.
  • Season to taste with salt and pepper.
  • Fill potato skins with mixture and top with the extra cheese.
  • Bake at 425º until cheese melts and is golden brown.

TWICE BAKED POTATOES WITH BACON AND EGGS



TWICE BAKED POTATOES WITH BACON AND EGGS image

OMG--how can you go wrong? This dish is to die for! Recipe & photo: Foodnetwork.com 08-08-14

Provided by Ellen Bales

Categories     Meat Breakfast

Time 1h

Number Of Ingredients 7

4 large russet potatoes
6 slice bacon
1/4 c milk, warmed
1 c shredded cheddar cheese (4 oz.)
2 scallions, thinly sliced, plus more for topping
1 Tbsp fresh chopped parsley
4 large eggs

Steps:

  • 1. Pierce he potatoes with a fork and place in microwave until tender, about 16 minutes. Set aside.
  • 2. Cook bacon until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
  • 3. When cool enough to handle, slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes to a medium bowl, leaving a 1/4-in-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 Tbsp. of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth.
  • 4. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 tsp. salt and 1/4 tsp. pepper.
  • 5. Season the insides of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon dripings and transfer to a parchment-lined baking sheet.
  • 6. One at a time, crack an egg into a cup, then carefully pour into each potato (it's OK if some of the white overflows). Transfer to a preheated 375º oven and bake until the whites are set, 20 to 25 minutes.
  • 7. Season with salt and pepper and top with more scallions and the halved bacon strips. Enjoy!

TWICE-BAKED SWEET POTATOES WITH BACON



Twice-Baked Sweet Potatoes with Bacon image

This side always takes my guests by surprise because of the smoky, creamy flavor. No doubt you'll get major kudos when you place these potatoes on your table. —Cynthia Boberskyj Rochester, NY

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 6

6 medium sweet potatoes (about 12 ounces each)
1/4 cup butter, softened
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese
6 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 375°. Scrub sweet potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1 to 1-1/4 hours. Cool slightly., Cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving thin shells. In a large bowl, mash pulp with butter, salt and pepper; stir in cheese and bacon. Spoon into potato shells., Return to pan. Bake until heated through, 15-20 minutes.

Nutrition Facts : Calories 611 calories, Fat 24g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 683mg sodium, Carbohydrate 84g carbohydrate (34g sugars, Fiber 10g fiber), Protein 17g protein.

GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON



Greek Yogurt and Chive Twice-Baked Potatoes with Optional Bacon image

Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 11

6 small russet potatoes (about 2 pounds)
1 cup Greek yogurt (I used full-fat for this recipe)
1 1/3 cup shredded sharp or medium cheddar cheese (divided)
1/4 cup shredded Parmesan cheese
1/2 cup whole milk
6 tablespoons unsalted butter
3 tablespoons chopped fresh chives
1/4 teaspoon kosher salt plus additional salt to taste
1/4 teaspoon freshly ground black pepper plus additional pepper to taste
4 slices bacon (cooked, drained, and roughly chopped (about 1/2 cup))
8 slices bacon (cooked, drained, and roughly chopped (about 1 cup))

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
  • Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
  • Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
  • Carefully set potato halves hollowed side up on a roomy baking sheet.
  • Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
  • In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
  • Taste and add additional salt and pepper if you'd like.
  • Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
  • Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
  • Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
  • Garnish with additional fresh snipped chives, if desired. Serve.

Tips:

  • Use russet potatoes for the best results. They have a high starch content, which makes them fluffy and light.
  • Prick the potatoes with a fork before baking. This will help them bake evenly.
  • Bake the potatoes until they are tender when pierced with a fork. This will take about 50-60 minutes.
  • Let the potatoes cool slightly before scooping out the flesh. This will make it easier to handle.
  • Use a spoon or melon baller to scoop out the flesh of the potatoes. Be careful not to scoop too close to the skin, or the potatoes will fall apart.
  • Mash the potato flesh until it is smooth. You can also use a food processor or potato ricer to make this easier.
  • Add your favorite toppings to the mashed potatoes. Some popular options include butter, sour cream, cheese, chives, and bacon.
  • Return the potato skins to the oven and bake until they are crispy. This will take about 10-15 minutes.
  • Fill the potato skins with the mashed potatoes and top with additional toppings. Serve immediately.

Conclusion:

Twice-baked potatoes are a delicious and versatile side dish that can be enjoyed by people of all ages. They are perfect for special occasions or everyday meals. With so many different ways to prepare them, there is sure to be a recipe that everyone will love. So next time you are looking for a new side dish to try, give twice-baked potatoes a try. You won't be disappointed!

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