Twice-Baked Potatoes with Bacon and Cheddar
Baked potato halves filled with creamy mashed potato, bacon, cheddar, butter and cream, then baked again until golden and bubbly.
By Cookin' Kitchen
- Total: 1 hour 30 minutes
- Makes: 8 pieces
Recipe
Twice-Baked Potatoes with Bacon and Cheddar
Baked potato halves filled with creamy mashed potato, bacon, cheddar, butter and cream, then baked again until golden and bubbly.
Cookin' · https://cookin.club/recipes/twice-baked-potatoes-with-bacon-and-cheddar
- Prep
- 15 minutes
- Cook
- 1 hour 15 minutes
- Total
- 1 hour 30 minutes
- Makes
- 8 pieces
Ingredients
For 8 pieces
Potatoes
Creamy potato filling
Garnish and serving (optional)
Equipment
- Oven
- Baking tray
- Wire rack
- Fork
- Bowl
- Non-stick pan
- Saucepan
- Paper towels
Instructions
Bake potatoes
Step 1: Preheat the oven to 220°C / 430°F (200°C fan). Place a rack on a baking tray; using a rack is recommended but not essential.
Step 2: Wash, scrub and dry the potatoes well. Prick each potato eight times with a fork.
Step 3: Put the potatoes in a bowl, pour over the oil and rub it over the potatoes. Sprinkle with salt and use your hands to coat them as best you can; some oil and salt may not stick.
Step 4: Place the potatoes on the rack and bake for 75 minutes, or until a small knife pierces them with no resistance.
Prepare filling add-ins
Step 5: Put the bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat to high and cook the bacon until golden. Drain on paper towels.
Step 6: Melt the butter in a saucepan over medium heat. Add the cream and heat until hot, but do not let it boil. You can also heat the butter and cream in a microwave.
Stuff potatoes
Step 7: Turn the oven down to 200°C / 390°F (180°C fan).
Step 8: Let the potatoes cool until you can handle them, or use a tea towel. Cut them in half lengthwise and scoop out the flesh, leaving a 0.7 cm (1/3-inch) layer attached to the skin.
Step 9: Put the potato flesh in a bowl and mash it while hot until smooth.
Step 10: Add half the cheese, saving the rest for the topping; most of the bacon, saving a little for garnish; all the green onion; the hot cream and butter; the salt; and the pepper. Stir to combine.
Bake again
Step 11: Fill the potato skins with the mashed potato mixture and top with the remaining cheese.
Step 12: Bake for 20 to 25 minutes, until the cheese is melted, golden and bubbly.
Step 13: Serve immediately, garnished with sour cream, the reserved bacon and chives.
Notes
Make-ahead and variations
Assemble the stuffed potatoes up to the point of adding the cheese topping, then refrigerate and bake when needed.
Starchy or all-purpose potatoes give a fluffier filling; waxy potatoes work too, but make a denser filling.
Use another cheese that melts well in place of cheddar. If using mozzarella, add an extra pinch of salt to the filling.
If using bacon that does not release enough fat, add a little oil to the pan and cook it over high heat until crisp.
Nutrition per piece
- Calories
- 430 kcal
- Fat
- 32 g
- Saturated fat
- 17 g
- Carbohydrates
- 27 g
- Sugar
- 1 g
- Fiber
- 3 g
- Protein
- 10 g
- Sodium
- 486 mg
- Cholesterol
- 75 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These twice-baked potatoes are filled with mashed potato, bacon, cheddar, butter, cream and green onion, then baked again until the cheese is melted, golden and bubbly.
Serve the eight potato halves as a side or as a meal. Each half makes a serving.
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