Cheesy Twice-Baked Potatoes with Crispy Bacon
If you’re looking for the ultimate comfort food, these twice-baked potatoes deliver. Fluffy baked potatoes are filled with a rich mixture of creamy mashed potato, crispy bacon, melted cheese, butter, and spring onions before being baked again until golden and bubbling.
Perfect as a hearty side dish or served as a meal alongside a fresh salad, these loaded potatoes are guaranteed to be a crowd-pleaser.
Serves
8 halves (4 whole potatoes)
Ingredients
Potatoes
- 4 large potatoes (approximately 300 g each)
- 15 ml vegetable or canola oil
- ½ tsp sea salt
Filling
- 200 g streaky bacon, diced
- 120 g unsalted butter
- 80 ml cream
- 120 g grated cheddar cheese, divided
- 3 spring onions, finely sliced
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
To Serve (Optional)
- 2 tbsp finely chopped chives
- Sour cream
- Extra crispy bacon pieces
Equipment
- Baking tray
- Wire rack (optional)
- Frying pan
- Medium saucepan
- Potato masher
- Mixing bowl
Method
1. Bake the Potatoes
Preheat the oven to 220°C (200°C fan bake).
Wash and dry the potatoes thoroughly. Using a fork, prick each potato several times.
Rub the potatoes with oil and sprinkle evenly with salt.
Place on a wire rack set over a baking tray if available. This helps the skins crisp evenly, but it is not essential.
Bake for approximately 75 minutes, or until a knife slides easily into the centre.
2. Prepare the Filling Ingredients
While the potatoes are baking, place the diced bacon into a cold frying pan.
Cook over medium heat until the fat begins to render, then increase the heat and cook until golden and crisp.
Transfer to a paper towel-lined plate to drain.
In a small saucepan, gently heat the butter and cream together until the butter has melted and the mixture is hot. Do not allow it to boil.
3. Scoop and Mash
Reduce the oven temperature to 200°C (180°C fan bake).
Allow the potatoes to cool slightly until safe to handle.
Cut each potato in half lengthways. Carefully scoop out most of the flesh, leaving approximately 1 cm around the inside edge to help the skins hold their shape.
Place the potato flesh into a large bowl and mash until smooth.
4. Make the Filling
Reserve half of the grated cheese and a small amount of bacon for the topping.
Add the remaining cheese, most of the bacon, spring onions, warm cream mixture, salt, and pepper to the mashed potato.
Mix until everything is evenly combined and creamy.
5. Fill the Potato Shells
Spoon the filling back into the potato skins, piling it slightly above the edges.
Sprinkle the tops with the reserved cheese.
6. Bake Again
Return the potatoes to the oven and bake for 20–25 minutes, or until the cheese is melted, golden, and bubbling.
7. Serve
Serve immediately while hot.
Top with a dollop of sour cream, the reserved bacon pieces, and a scattering of fresh chives for extra flavour and colour.
Serving Suggestions
These twice-baked potatoes pair beautifully with:
- A crisp garden salad
- Cucumber and herb salad
- Tomato salad with balsamic dressing
- Grilled steak or roast chicken
- Barbecued meats
For a lighter meal, serve two potato halves alongside a fresh seasonal salad.
Recipe found on: https://www.recipetineats.com/twice-baked-potatoes-stuffed-jacket-potatoes/
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