If you’re on the hunt for a comforting, crowd-pleasing side dish that dazzles with flavor and texture, look no further than this Twice Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe. These spud sensations are irresistibly creamy inside, with crispy, cheesy tops that deliver a perfect contrast, while the savory bacon and fresh green onions add layers of taste that make every bite pure joy. Whether for a family dinner or a special gathering, this recipe promises a warm, savory sparkle your table will love.
Ingredients You’ll Need
The magic of Twice Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe lies in its simplicity—the ingredients may be straightforward, but each one plays a crucial role in creating the perfect balance of creamy, crunchy, savory, and fresh flavors.
- 4 large russet potatoes: The starchy texture of russets makes them ideal for fluffy mashed potato filling and sturdy skins.
- 2 tablespoons olive oil: Helps the skins crisp up beautifully in the oven.
- 1 teaspoon salt: Enhances all the flavors and seasons the potato skins before baking.
- 1/2 cup softened butter: Adds rich creaminess and depth to the mashed potato mixture.
- 1/2 cup sour cream: Brings a tangy smoothness that lightens the filling’s richness.
- 1/4 cup milk: Keeps the potatoes moist and creamy without weighing them down.
- 1 cup shredded cheddar cheese: Sharp and melty, cheddar creates that irresistible golden top and gooey center.
- 1/2 cup crumbled bacon: Offers smoky, savory bursts that complement the creamy potatoes perfectly.
- 1/4 cup sliced green onions: Adds a fresh, mild onion bite to brighten every forkful.
- 1/2 teaspoon garlic powder: Infuses subtle, savory warmth without overpowering the other flavors.
- 1/4 teaspoon black pepper: Gives just the right touch of spice to balance the richness.
- 1/4 teaspoon paprika (optional): Sprinkled on top for a hint of color and mild smoky undertone.
How to Make Twice Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
Step 1: Bake the Potatoes Until Tender
Start by preheating your oven to 400°F. Scrub each russet potato thoroughly, then poke a few holes with a fork to let steam escape while baking. Rub the outsides with olive oil and sprinkle them with salt—this simple step ensures crisp, flavorful skins. Place them directly on the oven rack and bake for 55 to 70 minutes, or until you can easily pierce them with a fork and they feel tender inside. This slow roasting creates that classic fluffy texture you want.
Step 2: Scoop and Prepare the Filling
Once your potatoes are cool enough to handle, slice them lengthwise, and carefully scoop out the flesh into a bowl, leaving just a thin layer of potato in the skins to keep them sturdy. This scooped flesh is the heart of your filling, and getting it just right makes all the difference.
Step 3: Mash and Mix Up the Filling
Mash the potato flesh until smooth with a fork or potato masher. Then stir in softened butter, sour cream, and milk to create a creamy base that’s heavenly and light. Sprinkle in garlic powder, black pepper, and half of your shredded cheddar cheese, bacon, and sliced green onions. Mixing these in now ensures every bite bursts with cheesy, smoky, and fresh flavor notes.
Step 4: Refill and Top the Potato Skins
Spoon this luscious mixture back into the potato skins, mounding it just a bit for that inviting look. Then pile on the remaining cheddar and bacon for maximum cheesy goodness and savory crunch. These toppings are what create that crave-worthy golden crust after baking.
Step 5: Bake to Melt and Brown
Pop the stuffed potatoes back into the oven for about 12 to 15 minutes so the cheese melts thoroughly and the tops turn beautifully golden. For a little extra crunch and color, broil for an additional one to two minutes. Remember to watch closely during broiling—the difference between perfect and burnt can be a matter of seconds!
Step 6: Finish with Green Onions and Paprika
Once out of the oven, sprinkle the remaining green onions on top for fresh, crisp pops of color and flavor. Add a light dusting of paprika if you like a subtle smoky hue and pizzazz. Serve these hot and watch how quickly they disappear.
How to Serve Twice Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
Garnishes
To elevate your Twice Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe, think beyond the basics. A dollop of sour cream or a drizzle of melted butter can add even more decadence. Fresh chives or a sprinkle of freshly cracked black pepper also bring an aromatic lift and a burst of vibrant green that beautifies the plate.
Side Dishes
This recipe pairs wonderfully with grilled meats like steak or chicken, or alongside a crisp, fresh salad. For a fully indulgent meal, you might serve it with creamy coleslaw or roasted vegetables. The versatility of twice baked potatoes means they fit beautifully in casual family dinners or a fancy holiday spread.
Creative Ways to Present
Instead of the traditional potato halves, try scooping the filling into mini phyllo cups or hollowed-out bell peppers for bite-sized party appetizers. Another fun twist is to mix in different cheeses like pepper jack for spice or mozzarella for extra gooeyness. You can even experiment with adding sautéed mushrooms or caramelized onions for more complex flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Twice Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool them completely before refrigerating to keep their texture intact and to prevent sogginess.
Freezing
You can freeze these twice baked potatoes by wrapping each one tightly in plastic wrap and then aluminum foil, or placing them in a freezer-safe container. They will keep well for up to 2 months. Just note that the texture of the potatoes may slightly soften upon thawing, but the flavors remain delicious.
Reheating
To reheat, thaw frozen potatoes overnight in the fridge or use refrigerated leftovers directly. Bake at 350°F for about 20 to 30 minutes, or until heated thoroughly and the cheese topping bubbles again. Using the oven rather than the microwave helps maintain that signature crispy top and creamy inside.
FAQs
Can I use a different type of potato?
Russet potatoes are preferred for this recipe because of their fluffy texture when baked, but you can experiment with Yukon golds or other starchy potatoes. Just keep in mind that waxier potatoes won’t mash up as fluffy, which can affect the filling’s texture.
How do I make this recipe vegetarian?
To make this dish vegetarian-friendly, simply omit the bacon or replace it with crumbled smoked tempeh or a plant-based bacon substitute. The cheese and green onions will still provide plenty of rich flavor.
Is there a way to make these dairy-free?
Absolutely! Use a dairy-free butter substitute and non-dairy sour cream or plain yogurt. Swap regular milk for your favorite plant-based milk like almond or oat. Nutritional yeast can help add cheesy flavor if you want to reduce or omit traditional cheddar cheese.
Can I prepare these in advance for a party?
Yes! You can prepare the filling and scoop the potatoes in advance, then refrigerate assembled potatoes before baking. Bake them fresh about 20 minutes before serving for that perfect hot, melty finish.
What sides go best with Twice Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe?
Complement these potatoes with fresh green salads, grilled asparagus, roasted chicken or pork, or even a simple steamed vegetable medley. Their rich and crispy qualities balance nicely with lighter, crisp textures and fresh flavors.
Final Thoughts
Now that you’ve got all the tips and tricks for the ultimate Twice Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe, it’s time to get cooking and treat yourself and your loved ones to something truly special. This recipe hits all the right notes—comfort, flavor, and a little bit of wow factor—making it a beloved classic that’s easy to make and impossible to resist. Happy baking!
Print
Twice Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Twice Baked Potatoes recipe delivers a comforting blend of creamy mashed potato filling mixed with cheese, sour cream, and bacon, all baked inside crispy potato skins for a satisfying side dish or light meal. Perfect for family dinners or holiday gatherings, it combines classic flavors with a great presentation.
Ingredients
Main Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 cup softened butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon
- 1/4 cup sliced green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Instructions
- Prepare and bake potatoes: Preheat your oven to 400°F. Scrub the potatoes clean and use a fork to poke several holes in each potato. Rub each potato all over with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 55 to 70 minutes, or until they are tender when pierced with a fork.
- Cool and scoop out flesh: Once baked, allow the potatoes to cool for about 10 minutes until they are safe to handle. Slice each potato in half lengthwise and carefully scoop out the interior flesh into a mixing bowl, leaving a thin layer of potato inside the skins to maintain their shape.
- Mash and mix filling: Mash the scooped-out potato flesh with a fork or potato masher until smooth. Add softened butter, sour cream, milk, garlic powder, black pepper, half of the shredded cheddar cheese, half of the crumbled bacon, and half of the sliced green onions. Stir everything together until smooth and creamy.
- Refill potato skins: Spoon the creamy potato mixture back into the hollowed potato skins, shaping it so that it mounds slightly on top. Sprinkle the remaining shredded cheddar cheese and crumbled bacon over the filled potatoes.
- Second bake and broil: Return the filled potatoes to the oven and bake for an additional 12 to 15 minutes until the cheese melts and becomes lightly golden. For an extra crispy top, broil the potatoes for 1 to 2 minutes at the end of baking, watching carefully to prevent burning.
- Garnish and serve: Remove the potatoes from the oven and garnish with the remaining sliced green onions. Optionally, sprinkle a little paprika on top for color and mild flavor enhancement. Serve the twice baked potatoes hot.
Notes
- The russet potatoes are ideal for baking due to their starchy texture and fluffy interiors.
- To save time, you can bake the potatoes in advance and refrigerate them, then prepare the filling and re-bake when ready to serve.
- For a vegetarian version, omit the bacon and consider adding sautéed mushrooms or extra cheese.
- Adjust seasoning to taste, especially salt and pepper, based on your preferences.
- Broiling should be done carefully and watched at all times to prevent burning the cheese topping.
