Why You’ll Love these Crispy Bacon Twice Baked Potatoes
Everyone needs a showstopping side dish in their recipe arsenal, and these Crispy Bacon Twice Baked Potatoes definitely fit the bill.
I’ve seen guests’ eyes light up when I bring these to the table, with their golden, cheesy tops and savory aroma.
What makes them irresistible? The contrast of textures—fluffy potato filling against that crisp skin. The combination of sharp cheddar and nutty parmesan. And let’s not forget those bacon bits, adding smoky crunch in every bite.
They’re versatile too. Make them ahead, pair with anything from steak to roast chicken, or serve as the main event with a simple salad.
What Ingredients are in Crispy Bacon Twice Baked Potatoes?
If you’re planning to make these crowd-pleasing twice baked potatoes, you’ll need a few simple ingredients that combine to create something truly magical. The beauty of this recipe lies in how basic pantry staples transform into something that feels restaurant-worthy.
And while the ingredient list isn’t particularly long, each component plays an essential role in creating that perfect balance of creamy, cheesy, and crispy textures.
- 4 large baking potatoes
- 3 green onions, thinly sliced
- 1/4 cup milk or light cream
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1/2 cup grated Romano or Parmesan cheese
- 4 slices bacon, crisped and crumbled
- Salt to taste
- Dash of paprika (for color on top)
- Sour cream (for serving)
When shopping for these ingredients, quality matters. Look for russet potatoes with firm skin and no green spots—they’ll give you that fluffy interior we’re after.
The cheese? Go for blocks you grate yourself rather than pre-shredded if possible; they melt much better. And for the bacon, thick-cut will provide more substantial bites throughout your potato.
How to Make these Crispy Bacon Twice Baked Potatoes
Making twice baked potatoes isn’t rocket science, but there’s a certain art to creating that perfect contrast between the crispy shell and the creamy, bacon-studded filling.
Start by preheating your oven to 350°F and thoroughly cleaning your 4 large baking potatoes. Give them a good scrub—we’re eating the skins, after all! Pierce each potato once or twice with a fork (this prevents them from exploding in your oven, which is definitely not the kind of kitchen drama we’re looking for).
Pop those potatoes into the oven and bake them for about an hour, or until they yield easily when gently squeezed.
Once done, let them cool just enough that you can handle them without burning your fingers. Cut each potato in half lengthwise and carefully scoop out the insides, leaving about a quarter-inch of potato attached to the skin to maintain structural integrity.
Now for the magic: mash the scooped potato with 1/4 cup milk or light cream, 3 thinly sliced green onions, 2 tablespoons of butter, and salt to taste. The mixture should be smooth but not gluey—we’re making twice baked potatoes, not wallpaper paste!
Spoon this creamy mixture back into the potato shells, creating little boats of potato goodness. Sprinkle the tops generously with 1 cup of shredded cheddar cheese, 1/2 cup of grated Romano or Parmesan, and those 4 slices of crisped, crumbled bacon that make this recipe truly special.
A light dusting of paprika adds both color and a subtle smoky note.
Return these loaded spuds to the oven for about 15 minutes, just until the cheese gets all melty and begins to bubble. Serve with a dollop of cool sour cream that provides the perfect temperature contrast to the hot, cheesy potato beneath.
The combination of crispy skin, creamy filling, melty cheese, and crunchy bacon bits creates a textural symphony that’s simply irresistible.
Crispy Bacon Twice Baked Potatoes Substitutions and Variations
While the classic bacon twice baked potato recipe is utterly delicious, you don’t need to feel locked into following it exactly.
I often swap cheddar for pepper jack when I’m craving heat, or mix in blue cheese for a tangy twist.
No bacon? Try chorizo or crispy prosciutto instead.
Vegetarians can skip the meat altogether and add extra cheese, or toss in sautéed mushrooms for that umami punch.
The dairy components are flexible too. Greek yogurt makes a lighter substitute for sour cream, and plant-based milks work for a dairy-free version.
My secret weapon? A dash of smoked paprika on top—it adds depth beyond the regular stuff.
What to Serve with Crispy Bacon Twice Baked Potatoes
Twice baked potatoes stand out as a meal centerpiece, but they truly shine when paired with complementary dishes.
I love serving mine with a simple green salad dressed in vinaigrette—the acidity cuts through the richness of the potatoes perfectly.
For protein, a medium-rare steak or grilled chicken breast makes this a complete meal.
Sometimes, I’ll roast asparagus or Brussels sprouts alongside the potatoes during their second bake.
When I’m feeling fancy, I add a dollop of sour cream and chives to the table.
Trust me, these little extras transform an already delicious dish into something truly memorable.
Final Thoughts
These crispy bacon twice baked potatoes have completely changed my potato game forever.
The perfect blend of creamy insides with that cheesy, bacon-topped crust makes them irresistible at any meal.
I love how versatile they are, too. Make them ahead and reheat when needed, or prep the components in stages when time is tight.
Trust me, once you master this recipe, you’ll find yourself making them for everything from casual family dinners to holiday feasts.
They’re a bit more effort than regular baked potatoes, yes, but that extra time creates something truly special.
Worth every minute.
