If you’re searching for a comforting, crowd-pleasing side that feels indulgent yet is surprisingly simple to make, this Twice-Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe is exactly what you need. Imagine crispy potato skins filled with a creamy, cheesy mash, studded with smoky bacon pieces and fresh green onions, baked to golden perfection. This dish elevates humble russet potatoes into a star-worthy treat that’s perfect for weeknight dinners or holiday gatherings alike. Every bite delivers layers of flavor and texture that are hard to resist, making it a cherished recipe to keep in your culinary favorites.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making this dish shine. Each element plays a vital role in building the creamy, savory, and colorful layers you love in this classic potato creation.
- Large russet potatoes: The ideal base with a fluffy interior and sturdy skins perfect for stuffing.
- Olive oil: Adds crispness to the potato skins and enhances their flavor with a subtle richness.
- Salt and black pepper: Essential seasonings to bring balance and depth.
- Butter: For richness and that silky smooth texture in the mashed potato filling.
- Sour cream: Delivers tangy creaminess to brighten the filling’s flavor.
- Shredded cheddar cheese: Gives a gooey, sharp kick that melds all the ingredients together.
- Cooked and crumbled bacon: Adds smoky crunch and irresistible savory notes.
- Chopped green onions: Fresh, mild onion flavor with a pop of green that livens up every forkful.
- Garlic powder: Provides a mellow hint of garlicky warmth without overpowering the dish.
How to Make Twice-Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
Step 1: Prepare and Bake the Potatoes
Start by preheating your oven to 400°F. Scrub each russet potato clean under cold water, then dry them thoroughly. Rub the skins with olive oil, and sprinkle with salt and black pepper to enhance flavor and ensure a crispy, flavorful exterior. Place the potatoes directly on a baking sheet and bake for 55 to 60 minutes until they’re fork tender and the skins are perfectly crisp.
Step 2: Scoop and Mash the Potato Flesh
Once out of the oven, allow the potatoes to cool until they’re easy to handle. Cut each potato in half lengthwise, and scoop out the soft flesh into a large mixing bowl, being careful to leave just a thin shell to hold the filling. Add butter, sour cream, garlic powder, salt, and pepper, then mash everything together until smooth and creamy. This step is where the magic begins as you create that luscious filling that everyone will adore.
Step 3: Mix in the Cheddar, Bacon, and Green Onions
Fold in half of the shredded cheddar cheese, half of the bacon bits, and half of the chopped green onions into the mashed potato mixture. These ingredients will provide layers of flavor and texture. The cheese melts into silky pockets of gooey delight, bacon imparts smoky bursts, and green onions add freshness all around.
Step 4: Stuff the Potato Shells and Bake Again
Spoon or pipe the creamy filling back into the potato skins, mounding slightly. Sprinkle the remaining cheddar cheese over the tops to create that irresistible golden crust as it bakes. Return the stuffed potatoes to the oven and bake for an additional 15 to 20 minutes, until the cheese is melted and golden brown on top.
Step 5: Garnish and Serve
Once the twice-baked potatoes come out of the oven, sprinkle the reserved bacon and green onions on top for a final burst of flavor and color. These garnishes also add delightful texture contrasts that make every bite exciting.
How to Serve Twice-Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
Garnishes
Adding a sprinkle of chopped fresh green onions or crispy bacon on top right before serving enhances both the presentation and the flavor. You can also offer dollops of sour cream or a dash of smoked paprika for extra zing. These touches not only make the dish visually appealing but also build more layers of taste.
Side Dishes
This Twice-Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe pairs beautifully with a crisp green salad, roasted vegetables, or grilled meats. Their rich, creamy nature balances well with lighter or charred sides, giving your meal a well-rounded and satisfying finish.
Creative Ways to Present
For a fun twist, serve these twice-baked potatoes in individual ramekins or in a large casserole dish for easy sharing. You could also try piping the filling into the shells using a large star tip for an elegant look perfect for special occasions or dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to three days. Keep the potatoes whole or separated as halves to preserve texture, then reheat gently to maintain their creamy goodness.
Freezing
To freeze, place the unbaked stuffed potatoes on a baking sheet and freeze until solid, then transfer to freezer bags for up to two months. This way, you have a convenient, ready-made side that heats up in a flash whenever you need comfort food fast.
Reheating
Reheat leftovers in a preheated oven at 350°F for 15 to 20 minutes until warmed through and bubbly. Avoid microwaving if possible, as the oven method helps keep the skins crisp and the filling perfectly creamy.
FAQs
Can I use different types of cheese in this Twice-Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe?
Absolutely! While sharp cheddar is classic, feel free to experiment with pepper jack for some heat, gouda for smokiness, or mozzarella for extra meltiness. Just choose cheeses that melt well for the best texture.
Is it necessary to precook the bacon for this recipe?
Yes, cooking and crumbling the bacon beforehand is essential. It ensures a crispy texture and that smoky flavor that contrasts beautifully with the creamy potato filling.
Can I make this recipe dairy-free?
You can! Substitute butter and sour cream with dairy-free alternatives like vegan margarine and coconut cream. Use a dairy-free cheese to keep everything plant-based while still enjoying the delicious flavors.
What is the best potato variety for twice-baked potatoes?
Russet potatoes are ideal because their high starch content creates a fluffy interior that’s easy to mash and a sturdy skin that holds up well to twice baking.
How do I make the filling extra creamy?
Adding a splash of heavy cream or whole milk into the mashed potato mixture can take the creaminess up a notch. Just stir it in gradually until you reach your desired smoothness.
Final Thoughts
There’s something truly special about this Twice-Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe that makes it a comforting superstar on any table. With its perfect balance of creamy richness, smoky bacon, sharp cheddar, and lively green onions, it’s a recipe you’ll return to again and again. I hope you enjoy making and sharing it as much as I do!
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Twice-Baked Potatoes with Cheddar, Bacon, and Green Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 potato halves
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Twice-Baked Potatoes recipe features large russet potatoes baked until tender, scooped and mashed with butter, sour cream, cheddar cheese, bacon, green onions, and seasonings, then baked again to golden perfection. It’s a creamy, comforting side dish with a deliciously cheesy and savory filling, perfect for any occasion.
Ingredients
Potatoes
- 4 large russet potatoes
Seasoning and Coating
- Olive oil, for rubbing
- Salt, to taste
- Black pepper, to taste
Filling
- 4 tablespoons butter
- ½ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 cup shredded cheddar cheese, divided
- 6 slices cooked and crumbled bacon, divided
- ¼ cup chopped green onions, divided
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean under running water, dry them thoroughly, then rub each potato evenly with olive oil, salt, and pepper to season the skins.
- Bake the potatoes: Place the potatoes on a baking sheet. Bake in the preheated oven for 55 to 60 minutes until the potatoes are fork tender and easily pierced with a fork. Remove them from the oven and allow them to cool just enough to handle safely.
- Scoop and mash the filling: Slice each potato lengthwise in half. Carefully scoop out the insides into a large mixing bowl, leaving a thin shell of potato to maintain the skin’s structure. Mash the scooped potato with butter, sour cream, garlic powder, salt, and pepper until the mixture is smooth and creamy.
- Mix in fillings: Fold half of the shredded cheddar cheese, half of the crumbled bacon, and half of the chopped green onions into the mashed potato mixture until well combined.
- Refill the potato shells: Spoon or pipe the creamy potato filling back into the potato shells evenly. Sprinkle the remaining shredded cheddar cheese over the tops of each filled potato half.
- Bake again to finish: Return the filled potatoes to the oven and bake for an additional 15 to 20 minutes, or until the cheese topping has melted and turned golden brown.
- Garnish and serve: Remove the potatoes from the oven, garnish with the remaining crumbled bacon and chopped green onions, and serve warm.
Notes
- Add a splash of heavy cream to the mashed potato mixture for extra creaminess.
- Substitute Greek yogurt for the sour cream for a tangier flavor.
- Use pepper jack cheese instead of cheddar for a spicy twist.
