These twice baked potatoes are surprisingly easy to make and absolutely perfect with steak or pork chops on the grill! Packed with cheese, bacon, and chives, these stuffed potatoes are a favorite in this house.
Twice Baked Potatoes with Bacon, Cheese & Chives
This recipe for delicious scooped and stuffed baked potatoes is really easy to make and so much more fun that a regular baked potato. In the hotter months precooking the potatoes in the microwave cuts down on oven time.
RELATED: you might also like this recipe – Air Fryer Baked Potatoes & Air Fryer Twice Baked Potatoes
Ingredients you will need:
- 3 large russet potatoes
- 1/2 cup reduced fat sour cream
- 2 tablespoons unsalted butter
- 4 slices bacon, cooked and diced, divided
- 2 tablespoons chopped fresh chives, divided
- 3/4 cup shredded Mozzarella cheese, divided
- 3/4 cup shredded yellow cheddar cheese
Helpful kitchen tools:
- Baking sheet
- Hand mixer
- Mixing bowls
- Cheese grater
Kitchen Tips:
- Other tasty additions would include chopped onion, minced garlic, or a sprinkle of Parmesan cheese.
- Remember to leave about a 1/8-inch potato inside the skin so that the shell doesn’t collapse.
How to Make Twice Baked Potatoes
- Mix together the mozzarella and cheddar cheese in a bowl. Remove 1/4 cup of the mixture and set both bowls aside.
- Bake potatoes in microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell.
- Mix potato with sour cream and butter. Mash with potato masher.
- Stir in bacon (reserve a tablespoon or so for sprinkling on top) and 1 1/2 tablespoons chives.
- Add 1 1/4 cups of the shredded cheese mixture and mix well.
- Fill potato shells with mixture.
- Sprinkle with remaining cheese and bacon.
- Place on baking sheet. Bake at 350°F 25 minutes or until hot. Garnish with remaining chives.
Twice baked potatoes feel a lot fancier than a regular baked potato. They are a delicious addition to so many dinners. I’ve included several of my favorites below
Ingredients
- 3 large russet potatoes
- 1/2 cup reduced fat sour cream
- 2 tablespoons unsalted butter
- 4 slices bacon cooked and diced, divided
- 2 tablespoons chopped fresh chives divided
- 3/4 cup Shredded Mozzarella cheese, divided
- 3/4 cup Shredded yellow cheddar cheese
Things You’ll Need
- Baking sheets
- Hand mixer
- Mixing bowls
- Chee
Before You Begin
- Other tasty additions would include chopped onion, minced garlic, or a sprinkle of Parmesan cheese.
- Remember to leave about an 1/8-inch potato inside the skin so that the shell doesn’t collapse.
Instructions
- Mix together the mozzarella and cheddar cheese in a bowl. Remove 1/4 cup of the mixture and set both bowls aside.
- Bake potatoes in microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell.
- Mix potato with sour cream and butter. Mash with potato masher. Stir in bacon (reserve a tablespoon or so for sprinkling on top) and 1 1/2 tablespoons chives. Add 1 1/4 cups of the shredded cheese mixture and mix well. Fill potato shells with mixture.
- Sprinkle with remaining cheese and bacon.
- Place on baking sheet. Bake at 350°F 25 minutes or until hot. Garnish with remaining chives.
Nutrition
Serving: 1potato half | Calories: 366cal | Carbohydrates: 35g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 296mg | Potassium: 864mg | Fiber: 2g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 11mg | Calcium: 224mg | Iron: 2mg
