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crispy bacon potato recipe

Crispy Bacon Twice Baked Potatoes

These Crispy Bacon Twice Baked Potatoes feature a perfect contrast of textures—fluffy potato filling against crisp skin, topped with melted sharp cheddar and nutty parmesan cheese. With smoky bacon bits providing crunch in every bite, this versatile side dish pairs beautifully with steak, roast chicken, or can stand alone as a main course with a simple salad.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large baking potatoes russet preferred
  • 4 slices bacon crisped and crumbled
  • 1 cup cheddar cheese shredded
  • 1/2 cup Romano or Parmesan cheese grated
  • 3 green onions thinly sliced
  • 1/4 cup milk or light cream
  • 2 tablespoons butter
  • Salt to taste
  • 1 dash paprika for color
  • Sour cream for serving

Equipment

  • Baking sheet
  • Mixing bowl
  • Fork

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Thoroughly wash and scrub the potatoes. Pierce each one once or twice with a fork to prevent them from exploding in the oven.
  3. Place the potatoes directly on the oven rack and bake for about 1 hour, or until they yield easily when gently squeezed.
  4. Allow the potatoes to cool slightly until you can handle them comfortably.
  5. Cut each potato in half lengthwise and carefully scoop out the insides, leaving about 1/4 inch of potato attached to the skin to maintain structure.
  6. In a mixing bowl, combine the scooped potato flesh with milk or light cream, green onions, butter, and salt. Mash until smooth but not overworked.
  7. Spoon the potato mixture back into the potato skins, creating an even layer in each shell.
  8. Top each filled potato with cheddar cheese, Romano or Parmesan cheese, and the crumbled bacon. Finish with a light dusting of paprika for color.
  9. Return the stuffed potatoes to the oven and bake for approximately 15 minutes, until the cheese is melted and beginning to bubble.
  10. Serve hot with a dollop of sour cream on top.

Notes

For make-ahead convenience, you can prepare these potatoes up to the second baking stage, then refrigerate for up to 24 hours before the final bake. Just add 5-10 minutes to the final baking time if cooking from cold.
For extra crispy skins, brush the potato shells with a little olive oil before refilling them.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until hot throughout, about 15-20 minutes.