Description
Learn how to make fluffy, creamy twice-baked potatoes loaded with cheddar, bacon, and chives, perfect for any gathering.
Ingredients
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shredded cheddar cheese for topping
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Rub the potatoes with olive oil and sprinkle with salt. Pierce each potato several times with a fork.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
- Remove the potatoes from the oven and let them cool slightly until you can handle them. Slice each potato in half lengthwise.
- Carefully scoop out the inside flesh into a bowl, leaving about a 1/4 inch shell of potato skin. Place the shells on a baking sheet.
- Add the milk and butter to the scooped potato flesh. Mash until smooth.
- Stir in the 1/2 cup cheddar cheese, crumbled bacon, chives, salt, and pepper. Mix well to combine everything into the best potato filling.
- Spoon the potato mixture evenly back into the reserved potato skins, mounding it slightly.
- Top each stuffed potato with the remaining 1/4 cup of shredded cheddar cheese.
- Return the party potato boats to the oven and bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
Notes
- For make ahead potato side dishes, you can prepare the filled potatoes up to the point of the final bake, cover them tightly, and refrigerate for up to 2 days. Add 5-10 minutes to the final baking time if baking directly from the refrigerator.
- You can freeze assembled, unbaked potatoes for up to 3 months. Thaw them overnight in the refrigerator before baking as directed.
- For extra crispy skins, you can bake the empty shells for 5 minutes after scooping before refilling.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 14
- Cholesterol: 55