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Crispy Loaded Twice-Baked Potatoes with Bacon and Cheddar

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These crispy loaded twice-baked potatoes combine crispy skin with creamy, cheesy, and smoky filling featuring bacon and sharp cheddar. Perfect for a quick snack or a crowd-pleasing side dish.

Ingredients

Scale
  • 4 medium russet potatoes
  • 6 to 8 slices bacon (thick-cut preferred)
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 3 tablespoons unsalted butter, softened
  • 3 stalks green onions, finely chopped
  • Salt, to taste
  • Black pepper, to taste
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and dry thoroughly.
  2. Poke each potato several times with a fork to prevent steam buildup. Place directly on the oven rack or on a baking sheet and bake for 50 to 60 minutes until tender and skin is crisp.
  3. While potatoes bake, cook bacon in a skillet over medium heat until crispy, about 8 to 10 minutes. Drain on paper towels and chop into bite-sized pieces once cool.
  4. Remove potatoes from oven and let cool slightly. Slice each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell intact.
  5. Mash the potato flesh with butter, sour cream, garlic powder, salt, and pepper. Stir in shredded cheddar cheese (reserve some for topping), chopped bacon, and green onions. Adjust seasoning to taste.
  6. Spoon the mixture back into the potato skins, mounding slightly. Place stuffed potatoes on a baking sheet and sprinkle remaining cheddar cheese on top.
  7. Bake at 400°F (200°C) for an additional 15 to 20 minutes until cheese is melted and bubbly and skins are crisp.
  8. Optional: Broil the potatoes for 2 to 3 minutes at the end for an extra crispy top, watching closely to avoid burning.
  9. Let the potatoes rest for 5 minutes before serving to allow the filling to set.

Notes

Do not over-scoop the potato flesh to keep the skins sturdy. Use room temperature butter for a creamy texture. Cook bacon until crispy for the best crunch. Broil carefully for a golden finish. Potatoes can be baked a day ahead and finished before serving. For dairy-free, substitute sour cream with coconut yogurt and butter with olive oil.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, bacon, cheddar, crispy potatoes, comfort food, easy recipe, snack, side dish

Find it online: https://pokirecipes.com/crispy-loaded-twice-baked-potatoes-with-bacon-and-cheddar-recipe-made-easy/