Loaded twice baked potatoes with bacon, cheddar and chives
Loaded twice baked potatoes with bacon, cheddar, and chives combine creamy cheese and sour cream with crispy bacon and fresh chives for a satisfying comfort dish. These indulgent potatoes are baked twice to enhance their flavour and texture, making them perfect for any gathering or family meal.
Cook time 70 min
Prep time 15 min
Ingredients:
6 bacon strips10 potatoes
1 tbsp butter
1.50 tbsp salt
1/2 tbsp black pepper
2 stick butter
1 cup sour cream
14 oz cheddar cheese
4 tbsp chives
Loaded twice baked potatoes with bacon, cheddar, and chives are a delectable comfort food that combines creamy, cheesy goodness with the savory crunch of bacon and the fresh zing of chives. This recipe is perfect for gatherings, family dinners, or any time you want to treat yourself to something truly special.
Instructions:
Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes thoroughly.
- Dry them with a kitchen towel.
- Use a fork to poke several holes into each potato to allow steam to escape during baking.
- Place the potatoes on a baking sheet and bake in the preheated oven for 50-60 minutes, or until they are tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool slightly until they are easy to handle.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy.
- Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
- Once cooled, crumble the bacon into small pieces.
- Cut each potato in half lengthwise.
- Carefully scoop out the potato flesh into a large mixing bowl, leaving a small border of potato attached to the skin to maintain the structure of the potato shells.
- Place the potato shells back on the baking sheet.
- To the bowl with the potato flesh, add 1 tbsp of butter, 1.50 tbsp of salt, 1/2 tbsp of black pepper, 2 sticks of butter, 1 cup of sour cream, and half of the shredded cheddar cheese (200g).
- Mash and mix all the ingredients together until you have a smooth and creamy filling.
7. Stuff the Potatoes:
- Spoon the filling back into the potato shells, mounding it slightly.
- Sprinkle the remaining shredded cheddar cheese over the tops of the filled potatoes.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
- Remove the potatoes from the oven.
- Sprinkle the crumbled bacon and chopped chives evenly over the top of each potato.
- Serve the loaded twice-baked potatoes warm as a delicious side dish or main course.
Loaded twice baked potatoes are a crowd-pleasing favorite that melds rich, cheesy flavors with the irresistible taste of crispy bacon and fresh chives. With just a bit of effort, you can create an indulgent dish that is sure to impress at any meal.
Loaded twice baked potatoes with bacon, cheddar and chives FAQ:
Bake the potatoes for 50-60 minutes at 400°F (200°C) until they are tender when pierced with a fork.
The twice-baked potatoes are done when the cheddar cheese on top is melted and golden brown, which takes an additional 15-20 minutes after stuffing.
Store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in the oven at 350°F until warmed through.
Yes, you can substitute sour cream with Greek yogurt or cream cheese for a different flavor and texture in the filling.
Medium-sized russet potatoes are best for twice baking, as they hold their shape well and have a fluffy interior.
Cooking Tips:
- For a smoother potato filling, ensure your potatoes are thoroughly mashed before adding other ingredients.
- To ensure crispy bacon, cook it slowly over medium heat and drain it on paper towels before chopping.
- Allow the scooped-out potato to cool slightly before handling, to avoid burning your hands.
- You can use a handheld mixer to combine the potato filling for an extra fluffy texture.
- Feel free to experiment with additional toppings like green onions, jalapenos, or even a sprinkle of paprika for an extra kick.
- If you prefer a lighter filling, substitute Greek yogurt for half of the sour cream.
- Reheat any leftovers in the oven at 350°F (175°C) until warmed through to maintain their crispy texture.
Nutrition Facts
5 ServingsCalories 1420kcal
Protein 40g
Carbohydrates 130g
Fiber 16g
Sugar 8g
Fat 80g
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