Cheddar Bacon Twice Baked Potato

Author Maryanne Cabrera


  • 3 pounds Russet potatoes, scrubbed and washed clean
  • 2 Tablespoon olive oil
  • kosher salt, as needed to season potato skins
  • 4 garlic cloves, minced
  • 3 Tablespoon unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup half & half
  • 1/2 cup shredded sharp cheddar cheese
  • 4 thick slices bacon, cut into 1-inch pieces


  1. Preheat oven to 450 degrees F.  Line baking sheet with parchment paper.  Set aside.

  2. Scrub and rinse potatoes clean. Pat dry. Place potatoes on prepared baking sheet. Rub potatoes in olive oil. Season generously with kosher salt. Pierce potato with a fork, to allow steam to escape during cooking process. Bake for 50-60 minutes, until potatoes are tender and can easily be pierced with a knife.

  3.  While potatoes are baking, cook bacon in a large skillet over medium heat until crisp. Transfer cooked bacon to a paper towel lined plate. Crumble cooked bacon and set aside. Reserve 2 -3 tablespoons of bacon fat and discard the rest.

  4. Remove potatoes from oven and allow to cool. Lower oven temperature to 350 degrees.

  5. Once potatoes are cool enough to handle, cut a slit lengthwise on each potato. Be careful, as potatoes will steam. Spoon out contents of potato and place in a large bowl. Gently smash into smaller pieces, but no need to make mashed potatoes.

  6. Add reserved bacon fat, butter, salt and pepper, half & half, and about 3/4 of shredded cheddar cheese to potatoes. Fold to combine.

  7. Spoon potato mixture back into empty potato skins. Sprinkle remaining shredded cheese over stuffed potatoes. Place stuffed potatoes back into the oven for another 15-20 minutes until potatoes are warm and cheese has melted on top. Remove from oven and garnish with sour cream, additional cheese, and crumbled bacon bits. Serve warm.