Twice baked bacon-Cheddar potatoes, cut in half and stuffed with Cheddar cheese, bacon bits, sour cream, and chives.

Think of these twice-baked potatoes as an like shooting fish in a barrel mashed potato casserole loaded with bacon, Cheddar, sour foam, and chives. Talk near awesome game day grub or meals kids—heck, any of us—can't resist.

Twice baked bacon-Cheddar potatoes, cut in half and stuffed with Cheddar cheese, bacon bits, sour cream, and chives.

These twice-baked potatoes have everything going for them. And by "everything" we mean bacon, Cheddar, and sour cream. It's quite similar to the best loaded potatoes yous tin imagine, the just difference is these are more than like a mashed potatoes casserole that you lot tin assemble ahead of time and fifty-fifty stash in the freezer. The all-time part is not having to fuss with toppings at the table while your baked murphy gets cold because these little lovelies are fork-ready the moment they come out of the oven.–Renee Schettler Rossi

What's the best fashion to reheat leftover twice-baked potatoes?

Pretty much the aforementioned way you baked them the get-go time effectually, er, the second fourth dimension around. Only for less fourth dimension. Creepo the oven to 400°F (200°C), place the spuds on a foil-lined blistering sheet, and broil until warmed through, perhaps 20 to 25 minutes.

Twice-Baked Potatoes With Bacon and Cheddar

Twice baked bacon-Cheddar potatoes, cut in half and stuffed with Cheddar cheese, bacon bits, sour cream, and chives.

Think of these twice-broiled potatoes as an easy mashed spud goulash loaded with bacon, Cheddar, sour foam, and chives. Talk about awesome game day grub or meals kids—heck, whatever of us—can't resist.

Prep xxx mins

Cook one hr

Total 1 hr 30 mins

  • four large (three lbs) blistering potatoes such as russet
  • 4 slices thick-cut bacon cut into thin strips
  • one 1/ii cups grated Cheddar cheese (utilize your favorite Cheddar, the sharper the better)
  • one/2 cup sour cream
  • 4 scallions thinly sliced
  • ane/four teaspoon salt
  • Lots of freshly ground pepper

  • Preheat your oven to 400°F (200°C). Adjust the oven rack to the middle position.

  • Bake the potatoes directly on the oven rack until they're tender, 45 minutes to an hour, depending on the size. Gently squeeze them [Editor's Notation: Careful! They're hot!] to judge doneness. They should feel tender but non terribly squishy when done.

  • Meanwhile, toss the bacon and a large splash of water in a skillet over medium-high heat. Melt until the bacon is fully browned and evenly crisp, 10 to xv minutes or and so, depending on the thickness of the bacon slices. Remove from the heat.

    Adding a little water to bacon while it's cooking keeps the grease splatter downward a fiddling and the bacon won't curl up as much as usual.

  • When the broiled potatoes are cool plenty to handle, piece them all the way through, end to terminate, to create 2 equal-size halves. Scoop out most of the mankind into a big bowl, leaving behind a wall of peel and potato most 1/4 inch (5 millimeters) thick.

  • Add together 2/3 of the Cheddar, the sour cream, scallions, salt, pepper, and bacon. Mash the works together until evenly mixed. Spoon the mixture dorsum into the spud skins. (You can cover the potatoes and refrigerate them for up to three days or you can freeze them for up to one month. Either thaw the frozen potatoes in the fridge for a day or two prior to baking or bake them directly from the freezer, calculation a few minutes time in the oven. The skins of frozen potatoes will exist a trivial more pleasingly tough and chewy, sorta like the skins on baked potato skins.)

  • Just before baking the blimp potatoes, sprinkle with the remaining Cheddar. Bake the potatoes until the cheese melts and the potatoes are heated through, almost 20 minutes. (If baking the potatoes from the refrigerator, allow about xxx minutes in the oven. If baking the potatoes straight from the freezer, allow about twoscore minutes in the oven.)

Serving: one tater Calories: 559 kcal (28%) Carbohydrates: 69 thou (23%) Protein: 22 g (44%) Fat: 23 g (35%) Saturated Fat: xiii g (81%) Polyunsaturated Fat: 1 g Monounsaturated Fat: vii g Trans Fat: 1 g Cholesterol: 67 mg (22%) Sodium: 589 mg (26%) Potassium: 1694 mg (48%) Fiber: 5 thou (21%) Sugar: 4 k (4%) Vitamin A: 730 IU (15%) Vitamin C: 24 mg (29%) Calcium: 395 mg (40%) Fe: 4 mg (22%)

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Originally published Jan fifteen, 2021

Recipe © 2015 Michael Smith. Photograph © 2015 Ryan Szulc. All rights reserved. All materials used with permission.