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Crispy Loaded Twice-Baked Potatoes with Bacon and Cheddar

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These crispy loaded twice-baked potatoes feature a fluffy inside, crispy golden crust, and a smoky bacon-cheddar combo, perfect for game day or any casual gathering.

Ingredients

Scale
  • 4 large russet potatoes
  • 6 slices thick-cut bacon
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 4 tablespoons unsalted butter, softened
  • 3 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional but recommended)
  • Salt to taste (kosher salt preferred)
  • Freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly to remove dirt. Pat dry with a towel.
  2. Poke each potato several times with a fork to allow steam to escape during baking. Place them on a rimmed baking sheet and bake for about 45-60 minutes, until skins are crisp and a fork slides in easily.
  3. While the potatoes bake, cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels to drain, then crumble once cooled.
  4. When the potatoes are done, remove from the oven and let cool for 10 minutes.
  5. Slice each potato in half lengthwise. Carefully scoop out the insides with a spoon or ice cream scoop, leaving about ¼ inch of potato flesh inside the skin to keep the shape intact.
  6. Transfer the scooped potato flesh to a mixing bowl. Add the butter, sour cream, garlic powder, smoked paprika, salt, pepper, and half the cheddar cheese. Mash everything together until smooth and creamy.
  7. Stir in the crumbled bacon and green onions, reserving a little for garnish.
  8. Fill each potato skin generously with the mashed mixture. Top with the remaining cheddar cheese.
  9. Return the stuffed potatoes to the baking sheet and bake for another 15-20 minutes at 400°F (200°C), until cheese is melted and bubbly with a golden brown crust.
  10. Remove from oven and let cool for 5 minutes before serving. Garnish with reserved bacon and green onions.

Notes

For extra crispy skins, broil the stuffed potatoes for the last 2-3 minutes but watch closely to avoid burning. If the potato mash seems dry, add a splash of milk or cream for a silky texture. You can prepare the potatoes ahead by assembling and refrigerating before the second bake; add extra baking time if baking from cold.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, bacon and cheddar, game day snacks, crispy potatoes, comfort food

Find it online: https://dahliadishes.com/crispy-loaded-twice-baked-potatoes-with-bacon-and-cheddar-recipe-perfect-for-game-day/