Cheddar & Herb Twice-Baked Potatoes with Crispy Bacon | Ultimate Lazy Dinner Side

There’s something deeply comforting about potatoes—especially when they’re baked, scooped, mixed with creamy goodness, and baked all over again. Twice-baked potatoes are one of those timeless dishes that feel both rustic and special, the kind of recipe passed around at family tables, scribbled on old recipe cards, and lovingly perfected over time. This version, rich with sharp cheddar, fragrant herbs, and irresistibly crispy bacon, is designed for lazy evenings when you want maximum flavor with minimal fuss.

These potatoes shine as the ultimate lazy dinner side, but let’s be honest—they’re hearty enough to steal the spotlight. Whether you’re serving them alongside roasted chicken, a simple salad, or enjoying them on their own with a cozy blanket and your favorite show, they bring warmth and satisfaction to every bite. The crispy potato skins hold a fluffy, cheesy interior that’s perfectly seasoned, dotted with herbs, and finished with smoky bacon crunch.

What makes this recipe truly special is its balance: creamy but not heavy, savory without being overwhelming, and flexible enough to adapt to what you have on hand. You can prepare them ahead of time, customize them endlessly, and still feel like you’re honoring a classic. This is comfort food done right—simple, honest, and deeply satisfying. Let’s get cooking!

Table of Contents

Table of Contents

Ingredients for Cheddar & Herb Twice-Baked Potatoes with Crispy Bacon

For the Potatoes

• 4 large russet potatoes, scrubbed clean
• 1 tablespoon olive oil
• 1/2 teaspoon coarse salt

For the Filling

• 1 cup sharp cheddar cheese, freshly grated
• 6 slices bacon, cooked until crispy and finely chopped
• 1/2 cup sour cream
• 1/4 cup whole milk or heavy cream
• 2 tablespoons unsalted butter, softened
• 2 tablespoons fresh chives, finely sliced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Optional Toppings

• Extra cheddar cheese
• Extra bacon bits
• Sliced green onions
• A dollop of sour cream

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Step-by-Step Directions for Cheddar & Herb Twice-Baked Potatoes with Crispy Bacon

1. Bake the Potatoes
   Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork to allow steam to escape. Rub them lightly with olive oil and sprinkle with coarse salt. Place directly on the oven rack or on a baking sheet and bake for 50–60 minutes, until the skins are crisp and the insides are fork-tender.
2. Prepare the Bacon
   While the potatoes bake, cook the bacon in a skillet over medium heat until deeply golden and crisp. Transfer to a paper towel–lined plate, let cool, then chop into small pieces. Set aside.
3. Cool and Scoop
   Once the potatoes are done, remove them from the oven and let them cool just enough to handle. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the fluffy interior into a large mixing bowl, leaving a thin border of potato inside the skin to help it hold its shape.
4. Make the Filling
   To the bowl of potato flesh, add butter, sour cream, milk, garlic powder, salt, and pepper. Mash until smooth and creamy but not gluey. Stir in cheddar cheese, chopped bacon, chives, and parsley. Taste and adjust seasoning as needed.
5. Stuff the Skins
   Arrange the empty potato skins on a baking sheet. Generously spoon the filling back into each skin, mounding it slightly on top. Sprinkle with extra cheddar if desired.
6. Bake Again
   Return the stuffed potatoes to the oven and bake for an additional 20–25 minutes, until heated through and lightly golden on top. For extra crispiness, broil for the final 2–3 minutes, watching closely.
7. Serve Warm
   Remove from the oven and let rest for a few minutes. Garnish with green onions, extra bacon, or sour cream if you like. Serve warm and enjoy every comforting bite.

Notes for Cheddar & Herb Twice-Baked Potatoes with Crispy Bacon

• For a lighter version, swap sour cream for Greek yogurt.
• Make these ahead by stuffing the potatoes and refrigerating them for up to 24 hours before the second bake.
• You can freeze fully baked twice-baked potatoes for up to 2 months—reheat straight from frozen.
• Try mixing in different cheeses like Monterey Jack or smoked cheddar for variety.
• Vegetarian option: skip the bacon and add sautéed mushrooms or caramelized onions instead.

Nutritional Information for Cheddar & Herb Twice-Baked Potatoes with Crispy Bacon

These twice-baked potatoes are rich and satisfying, providing a balance of carbohydrates for energy, protein from cheese and bacon, and comforting fats that make them truly indulgent. Enjoy in moderation as part of a balanced meal.

⏰ Prep Time: 15 minutes
🔥 Baking Time: 75 minutes
⏳ Total Time: 1 hour 30 minutes

⚡ Calories per serving: ~420
🍽️ Servings: 4 (2 halves per serving)

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Bon appétit and happy cooking!

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