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

1. Mix together the mozzarella and cheddar cheese in a bowl. Remove 1/4 cup of the mixture and set both bowls aside.
2. Bake potatoes in microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell.

3. Mix potato with sour cream and butter. Mash with potato masher.
4. Stir in bacon (reserve a tablespoon or so for sprinkling on top) and 1 1/2 tablespoons chives.
5. Add 1 1/4 cups of the shredded cheese mixture and mix well.

6. Fill potato shells with mixture.
7. Sprinkle with remaining cheese and bacon.

8. 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 adelicious addition to so many dinners. I’ve included several of my favorites below!