Description

Crispy-skinned, creamy-filled potatoes loaded with sharp cheddar, bacon, and sour cream. This recipe ensures maximum flavor with minimal effort, featuring a make-ahead friendly method for perfect texture every time.

Ingredients

Scale

4 large Russet Potatoes
2 tablespoons Vegetable Oil
Salt and Pepper (to taste)
4 tablespoons Unsalted Butter (softened)
4 ounces Cream Cheese (softened)
1 cup Sharp Cheddar Cheese (shredded)
6 slices Bacon (cooked and crumbled)
3 stalks Green Onions (sliced)
2 tablespoons Sour Cream
½ cup Extra Cheddar Cheese (for topping)
2 slices Bacon (crumbled, for garnish)
Chives or Green Onions (for garnish)

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes clean, poke 4-5 times with a fork, rub with oil, and sprinkle with salt and pepper.
Bake potatoes directly on the rack or on a baking sheet for 45-60 minutes until tender. Let cool for 10 minutes.
Cut potatoes in half lengthwise. Scoop out flesh, leaving ¼ inch attached to the skin to create sturdy ‘boats’. Place empty skins cut-side up on a baking sheet.
Bake empty skins for 5 minutes to crisp them. Meanwhile, chop bacon, slice green onions, and grate cheese.
In a large bowl, combine scooped potato flesh, butter, cream cheese, sour cream, half the cheddar, and half the bacon. Mash and whisk until smooth and creamy. Season with salt and pepper.
Remove crispy skins from oven. Spoon or pipe filling back into skins, mounding high. Top with remaining cheddar and crumbled bacon.
Return to oven at 375°F (190°C) for 15-20 minutes until cheese is melted and bubbly with golden brown spots. Optionally broil for 2 minutes for extra browning.
Garnish with fresh green onions or chives and serve immediately.

Notes

Ensure cream cheese and butter are softened to avoid lumps. Do not skip the step of crisping the empty skins to prevent soggy bottoms. For make-ahead, assemble completely, cover, and refrigerate for up to 24 hours; add 5-10 minutes to baking time if cooking from cold. Do not freeze as texture suffers.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 half potato
Calories: 350
Sugar: 2
Sodium: 400
Fat: 22
Saturated Fat: 10
Carbohydrates: 30
Fiber: 3
Protein: 12

Keywords: twice baked potatoes, bacon cheddar potatoes, game day food, holiday side dishes, comfort food, easy recipes, make ahead potatoes