If you are craving a warm, comforting dish that feels like a big, cheesy hug, this Twice-Baked Potatoes with Cheddar, Parmesan, and Bacon Recipe is exactly what you need. The crispy potato skins filled with a creamy, flavorful mash loaded with sharp cheddar, nutty Parmesan, and savory bacon bits create a mouthwatering combination that’s perfect for family dinners or casual gatherings. This recipe brings together simple ingredients in a way that transforms humble potatoes into a show-stopping side that everyone will rave about.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in building layers of flavor and texture, from the creamy richness of sour cream and butter to the bold savory notes of cheese and bacon. Let’s take a look at what you’ll be working with to create these irresistible twice-baked potatoes.
- 4 large russet potatoes: The perfect potato for baking, with a fluffy interior and sturdy skin that holds all the delicious filling.
- 1/2 cup sour cream: Adds creaminess and a slight tang that balances the richness of the cheese and butter.
- 1/4 cup unsalted butter, softened: Brings a smooth, luxurious texture to the potato mixture.
- 1/2 cup milk or heavy cream: Helps achieve the creamy consistency that makes the filling irresistible.
- 1 cup shredded cheddar cheese (divided): A sharp, melty cheese that gives a bold flavor punch.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty depth that complements the cheddar perfectly.
- 2 green onions, finely chopped: Provides a fresh, mild bite and a pop of color.
- Salt and pepper, to taste: Essential for seasoning and bringing all the flavors together.
- 1/4 cup bacon bits (optional): Adds smoky, savory crunch that takes this dish over the top.
- Chopped chives for garnish: A fresh and colorful finishing touch.
How to Make Twice-Baked Potatoes with Cheddar, Parmesan, and Bacon Recipe
Step 1: Preheat and Prepare Your Potatoes
Start by heating your oven to 400°F (200°C). While it warms up, give your russet potatoes a good scrub to remove any dirt. Use a fork to poke several holes in each potato—this allows steam to escape while baking, preventing a potato explosion in your oven! Placing them directly on the oven rack lets the heat surround the potato, cooking it evenly to that perfectly tender texture.
Step 2: Bake the Potatoes Until Tender
Bake your potatoes for about 50 to 60 minutes or until you can easily pierce them with a fork. This ensures that the insides are soft and fluffy—just right for mashing later. Once baked, remove them from the oven and set aside to cool just enough so you can handle them safely.
Step 3: Scoop and Mash the Potato Filling
Slice each potato lengthwise into halves and carefully scoop out the insides, leaving about a 1/4 inch thick shell. This step is crucial because you want the skins strong enough to hold all that cheesy goodness without falling apart. Place the scooped potato flesh into a large bowl and get ready to mix!
Step 4: Mix in the Creamy, Cheesy Goodness
Using a fork or potato masher, break up the potato flesh. Add the sour cream, softened butter, milk or heavy cream, half of the cheddar cheese, and the Parmesan cheese. Stir everything together until smooth and creamy—like a comforting, cheesy blanket of flavor. Season with salt and pepper to your taste. Now, if you’re feeling indulgent, fold in those bacon bits and green onions to bring a smoky, savory crunch and fresh bite to the mix.
Step 5: Stuff and Top the Potatoes
Fill each potato shell generously with the creamy mixture. Don’t be shy here! Pile it up high, then sprinkle the remaining shredded cheddar cheese on top. That cheese will melt and turn golden brown in the next step, creating that irresistible crispy topping every twice-baked potato deserves.
Step 6: Bake Again Until Golden and Melty
Place the stuffed potatoes on a baking sheet and slide them back into your oven. Bake for an additional 15 to 20 minutes. This final cook brings together all the flavors, melts the cheese to bubbling perfection, and crisps the edges slightly for contrast against the creamy filling.
Step 7: Garnish and Serve Hot
Once out of the oven, sprinkle chopped chives over the top for a fresh burst of color and mild onion flavor. Serve these beauties right away for maximum enjoyment while they are hot and melty.
How to Serve Twice-Baked Potatoes with Cheddar, Parmesan, and Bacon Recipe
Garnishes
A little garnish goes a long way to elevate presentation and flavor. Along with chopped chives, a dollop of sour cream, a sprinkle of crispy bacon bits, or even a pinch of smoked paprika can add extra depth and visual appeal. These small touches not only look inviting but give your taste buds extra layers to delight in.
Side Dishes
Twice-baked potatoes are a hearty dish on their own but pair beautifully with lighter sides. A crisp green salad with a tangy vinaigrette offers a refreshing contrast, while steamed vegetables like green beans or broccoli keep the meal balanced. For a true feast, serve them alongside grilled chicken, steak, or your favorite roasted meats to round out the plate.
Creative Ways to Present
Want to impress guests? Serve these potatoes in a rustic cast iron skillet straight from the oven or arrange them on a wooden board with other finger foods for a cozy buffet. You can also try mini versions using baby potatoes for bite-sized appetizers that are easy to pass around at parties. The Twice-Baked Potatoes with Cheddar, Parmesan, and Bacon Recipe is flexible enough to shine in any setting!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though these rarely last long!), place them in an airtight container and refrigerate. They will stay fresh for up to 3 days, making for easy next-day reheating without compromising flavor.
Freezing
This recipe also freezes well. Wrap each stuffed potato tightly in foil or plastic wrap and pop them in a freezer bag. They can be frozen for up to 2 months. Just remember to thaw them overnight in the fridge for best results before reheating.
Reheating
Reheat leftover twice-baked potatoes in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through and the cheese topping is bubbly again. Avoid microwaving if possible to keep the skins crispy and the cheese from becoming rubbery.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are ideal because their fluffy texture makes for the perfect mash and their skins stay sturdy. However, Yukon Golds can be used if you prefer a creamier, buttery flavor, though the shells may be a little more delicate.
Is it necessary to include bacon?
Bacon bits add a wonderful smoky flavor and crunch, but this recipe is just as delicious without them, making it a great option for vegetarians or those avoiding pork. You can always substitute with sautéed mushrooms for an umami boost.
Can I make these potatoes gluten-free?
Absolutely! The Twice-Baked Potatoes with Cheddar, Parmesan, and Bacon Recipe is naturally gluten-free as long as your bacon bits and other ingredients haven’t been processed with gluten-containing additives. Always double-check labels to be safe.
How can I make this recipe healthier?
To lighten things up, try using Greek yogurt in place of sour cream and skim milk instead of heavy cream. You can also reduce the amount of butter and cheese or swap in a lower-fat cheese to suit your dietary preferences.
What’s the best way to ensure potato skins stay crispy?
Make sure to leave about 1/4 inch of potato flesh on the skins when scooping out the insides, and avoid overcrowding the baking sheet during the final bake. Baking the stuffed potatoes on a tray at a high temperature helps ensure the skin crisps up nicely.
Final Thoughts
There’s nothing like the comforting flavors of the Twice-Baked Potatoes with Cheddar, Parmesan, and Bacon Recipe to turn simple ingredients into a treasured treat. Whether you’re cooking for family or friends, this dish is guaranteed to bring smiles and satisfy hungry appetites. Give it a try, and I promise it will become a favorite you reach for again and again!
Print
Twice-Baked Potatoes with Cheddar, Parmesan, and Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Twice-Baked Potatoes are a comforting and flavorful side dish featuring fluffy mashed potato filling mixed with sour cream, butter, cheese, and green onions, all baked twice to achieve a golden, cheesy crust. Perfect for family dinners or holiday meals.
Ingredients
Potatoes
- 4 large russet potatoes
Filling
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1/2 cup milk or heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- Salt and pepper, to taste
- 1/4 cup bacon bits (optional)
Topping
- 1/2 cup shredded cheddar cheese
- Chopped chives for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Bake whole potatoes: Scrub the potatoes clean and poke a few holes in each using a fork. Place them directly on the oven rack and bake for 50-60 minutes until they are tender.
- Prepare potato shells: Remove the potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise. Carefully scoop out the potato insides, leaving about 1/4 inch of potato around the edges to keep the shell sturdy. Place the scooped-out potato into a large mixing bowl.
- Make the filling: Mash the potato insides until smooth using a fork or potato masher. Add the sour cream, softened butter, milk or heavy cream, 1/2 cup cheddar cheese, and Parmesan cheese. Mix until creamy. Season with salt and pepper. If desired, fold in bacon bits and chopped green onions.
- Stuff the potatoes: Spoon the creamy potato mixture back into the potato shells evenly. Then, sprinkle the remaining 1/2 cup cheddar cheese over the top of each stuffed potato.
- Bake again: Arrange the stuffed potatoes on a baking sheet and return to the oven. Bake for an additional 15-20 minutes until the cheese melts and turns golden brown.
- Garnish and serve: Remove from oven, garnish with chopped chives, and serve the twice-baked potatoes hot.
Notes
- For crispy potato skins, place the potatoes directly on the oven rack during baking without foil.
- Use heavy cream for a richer filling or milk for a lighter option.
- Bacon bits are optional but add a smoky flavor and extra texture.
- You can substitute cheddar cheese with other melting cheeses like Monterey Jack or Gruyère.
- Make sure to leave enough potato flesh in the shells to prevent them from collapsing when filled.
