Description
Delicious Twice Baked Potatoes featuring crispy bacon, creamy butter, sharp cheddar, and Parmesan cheese baked to perfection for a savory and comforting side dish.
Ingredients
Scale
Potatoes
- 6 baking potatoes roughly the same size
Fillings
- 6 slices bacon
- 6 tablespoons butter softened
- 6 tablespoons freshly shredded Parmesan cheese
- 1 cup freshly shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Bake potatoes: Preheat the oven to 350˚F and bake the potatoes for 60 minutes until tender when pierced with a fork.
- Cook bacon: While the potatoes bake, cook the bacon slices until crisp. Drain and crumble once cooled.
- Prepare potatoes: Let the baked potatoes cool for about 10 minutes. Slice each potato in half lengthwise and carefully scoop out the insides into a mixing bowl, leaving a thin layer of potato on the skins to maintain their structure.
- Mash and mix filling: Add the softened butter to the potato flesh and lightly mash. Mix in the crumbled bacon, Parmesan cheese, and half of the shredded cheddar cheese. Season with salt and pepper to taste and mix gently.
- Stuff potatoes: Spoon the potato mixture back into the potato skins, filling them generously. You may have some skins left over if the filling is not enough for all halves.
- Top with cheese and bake: Sprinkle the remaining cheddar cheese on top of the stuffed potatoes. If not baking immediately, cover and refrigerate overnight.
- Final bake: Bake the stuffed potatoes at 350˚F for about 20 minutes until the cheddar cheese melts and is bubbly.
- Garnish and serve: Garnish with chopped green onions if desired and serve hot.
Notes
- Choose potatoes that are similar in size and shape to ensure even cooking and uniform presentation.
- These twice baked potatoes can be prepared ahead and refrigerated overnight before the final baking step, making them an excellent make-ahead side dish.
- You can adjust the amount of salt and pepper according to your preference or dietary needs.
- To keep the skins crispy, avoid over-scooping the potato flesh and maintain a thin layer on the skin.
Nutrition
- Serving Size: 1 potato half
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg
