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Crispy Loaded Twice-Baked Potatoes with Bacon and Cheese

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A quick and easy comfort food recipe featuring crispy potato skins filled with a creamy mixture of potatoes, bacon, cheddar cheese, and green onions. Perfect for family dinners, potlucks, or cozy treats.

Ingredients

Scale
  • 4 medium Russet baking potatoes
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • 4 oz cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 3 stalks green onions, finely chopped
  • 1 teaspoon garlic powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Olive oil or cooking spray, for brushing potato skins

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean, dry thoroughly, and poke several times with a fork.
  2. Bake potatoes directly on oven rack or baking sheet for 50-60 minutes, turning once halfway, until tender.
  3. Cook bacon in a skillet over medium heat until crisp, about 8-10 minutes. Drain and crumble, reserving some for garnish.
  4. Let potatoes cool about 10 minutes. Slice each potato in half lengthwise and carefully scoop out flesh into a large bowl, leaving a thin layer attached to skins.
  5. Fluff potato flesh with a fork. Add cream cheese, sour cream, butter, garlic powder, salt, and pepper. Mix gently until creamy.
  6. Fold in most of the cheddar cheese, crumbled bacon, and chopped green onions, reserving some for garnish. Adjust seasoning as needed.
  7. Spoon filling back into potato skins, mounding slightly. Place on a baking sheet lined with foil or parchment.
  8. Brush tops and edges of potato skins lightly with olive oil or cooking spray.
  9. Bake at 400°F (200°C) for 15-20 minutes until tops are bubbly and golden. Optionally broil 1-2 minutes for extra crispiness, watching closely.
  10. Remove from oven and garnish with remaining cheddar, bacon, and green onions. Serve hot.

Notes

For extra crispy skins, brush with olive oil or melted butter before the second bake. Broil for 1-2 minutes at the end for added crunch but watch carefully to avoid burning. You can bake potatoes a day ahead and refrigerate the filling for convenience. Use Greek yogurt instead of sour cream for a lighter option. Turkey bacon or vegetarian substitutes like sautéed mushrooms can be used.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, bacon and cheese, crispy potato skins, comfort food, easy potato recipe

Find it online: https://hungermind.com/crispy-loaded-twice-baked-potatoes-with-bacon-and-cheese-recipe-easy-and-delicious/