Description
These twice-baked potatoes feature crispy skins, fluffy cheddar-filled centers, and smoky bacon for a simple, comforting side dish that always satisfies.
Ingredients
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon coarse salt
- 1 cup sharp cheddar cheese, freshly grated
- 6 slices bacon, cooked and chopped
- 1/2 cup sour cream
- 1/4 cup whole milk or heavy cream
- 2 tablespoons unsalted butter, softened
- 2 tablespoons fresh chives, sliced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes, rub with olive oil, sprinkle with salt, and bake until fork-tender.
- Cook bacon until crisp, drain, cool, and chop.
- Slice potatoes in half and scoop out flesh, leaving a thin shell.
- Mash potato flesh with butter, sour cream, milk, garlic powder, salt, and pepper.
- Stir in cheddar cheese, bacon, chives, and parsley.
- Fill potato skins with mixture and top with extra cheese if desired.
- Bake for 20–25 minutes until hot and lightly golden.
- Serve warm with optional toppings.
Notes
- Greek yogurt works well as a lighter sour cream substitute.
- Potatoes can be prepared ahead and baked later.
- Freeze fully baked potatoes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potato halves
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg