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Crispy Loaded Twice-Baked Potatoes with Bacon and Cheddar

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These twice-baked potatoes feature crispy skins and a creamy, cheesy filling loaded with bacon and cheddar, perfect for easy party snacking or cozy treats.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900g)
  • 6 slices thick-cut bacon
  • 1 ½ cups shredded sharp cheddar cheese (about 170g)
  • ½ cup sour cream (120ml)
  • 4 oz cream cheese, softened (115g)
  • 3 tablespoons unsalted butter, softened (45g)
  • 3 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry russet potatoes, then poke several holes in each with a fork.
  2. Bake potatoes directly on the oven rack or on a baking sheet for 50-60 minutes until tender and skins are dry and slightly crisp. Let cool for 10 minutes.
  3. While potatoes bake, fry bacon slices over medium heat until crisp, about 6-8 minutes. Drain on paper towels and crumble once cooled.
  4. Cut each potato in half lengthwise. Scoop out the insides into a mixing bowl, leaving about ¼ inch border of potato to keep skins sturdy.
  5. Mash potato flesh with butter, cream cheese, and sour cream until smooth and creamy. Add garlic powder, smoked paprika (if using), salt, and pepper.
  6. Stir in half of the shredded cheddar, crumbled bacon (reserve some for topping), and sliced green onions.
  7. Fill potato shells generously with the mashed mixture, packing tight but not overfilling.
  8. Top with remaining cheddar cheese and reserved bacon bits.
  9. Bake again at 400°F (200°C) for 15-20 minutes until cheese is melted and golden brown. For extra crispiness, broil for the last 2-3 minutes, watching closely to avoid burning.
  10. Remove from oven and let cool for 5 minutes before serving. Garnish with extra green onions or chives if desired.

Notes

Use thick-cut bacon for best texture. Freshly shredded cheddar melts better than pre-shredded. Broil carefully to avoid burning cheese. Let potatoes cool before scooping to avoid watery filling. For gluten-free, check bacon ingredients. For dairy-free, substitute sour cream and cream cheese with coconut-based alternatives.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, bacon, cheddar, party snack, crispy potatoes, comfort food

Find it online: https://blixfood.com/crispy-loaded-twice-baked-potatoes-with-bacon-and-cheddar-recipe-for-easy-party-snacking/