If you’re craving something cozy, cheesy, and downright irresistible, you’ve got to try this Twice Baked Potatoes with Bacon and Cheese Recipe. This isn’t just your average baked potato—it’s baked twice to fluffy, flavorful perfection, loaded with crispy bacon, sharp cheddar, and Parmesan. Trust me, once you try it, you’ll want to make it all the time. Let me walk you through why this is one of my favorite comfort food hacks!

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Why This Recipe Works

Perfect Potato Texture: Baking the potatoes twice results in a creamy interior with a crisp outer skin that holds all the delicious stuffing.
Balanced Flavors: The smoky bacon, sharp cheddar, and nutty Parmesan create layers of flavor that keep every bite exciting.
Simple Prep: Using everyday ingredients that you likely have on hand, this recipe is both approachable and crowd-pleasing.
Make-Ahead Friendly: These potatoes can be prepped ahead of time and baked when you’re ready, perfect for busy days or holiday meals.

Twice Baked Potatoes with Bacon and Cheese, best twice baked potatoes, loaded potato recipes, cheesy bacon stuffed potatoes, comfort food potato dishes - Four potato skins are placed on a white plate with a white marbled background. Each potato skin is filled with a soft, light yellow mashed potato mix covered with melted orange cheddar cheese. Crispy brown bacon pieces and bright green chopped chives are sprinkled evenly over the tops. The potato skins have a golden-brown textured edge, with some melted cheese slightly dripping onto the plate. The colors of the cheese contrast with the green chives and dark bacon bits. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Twice Baked Potatoes with Bacon and Cheese Recipe has its role in bringing that rich, comforting flavor. When you pick the right potatoes and complement them with quality bacon and cheese, you’re on the path to potato heaven. I’m also sharing some shopping tips that I’ve learned over the years to help you get the best results.

Baking Potatoes: Choose medium to large Russets that are roughly the same size so they cook evenly. Their starchy texture is perfect for mashing inside the skins.
Bacon: Go for thick-cut bacon if you can; it crisps up beautifully and adds that smoky punch.
Butter: Use softened butter to easily mix into the potato filling, giving it a smooth, rich texture.
Parmesan Cheese: Freshly shredded Parmesan adds a subtle nutty tang that pairs wonderfully with cheddar.
Sharp Cheddar Cheese: Freshly shredded sharp cheddar melts beautifully and brings that classic cheesy flavor everyone loves.
Salt and Pepper: Optional, but essential to taste. Potatoes can take a good seasoning, so don’t skimp!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Twice Baked Potatoes with Bacon and Cheese Recipe depending on the season or who’s coming over. Whether you want to add more smoky heat, swap out cheeses, or make it vegetarian, there are so many ways to make this recipe your own. The key is to keep the fluffy potato base sturdy enough to hold whatever mix-ins you like!

Variation: I sometimes swap bacon for sautéed mushrooms and smoked paprika for a vegetarian twist—it’s surprisingly savory and just as hearty.
Spice it Up: Adding a pinch of cayenne or smoked chipotle powder gives a subtle kick that really wakes up the flavors.
Cheese Swap: Try Monterey Jack or Gruyère instead of cheddar for a different cheesy vibe—both melt beautifully.
Herb Addition: Fresh chives or parsley folded in before baking add a pop of color and freshness.

Step-by-Step: How I Make Twice Baked Potatoes with Bacon and Cheese Recipe

Step 1: Bake Your Potatoes Perfectly

Start by preheating your oven to 350˚F. Wash your baking potatoes and prick them a few times with a fork to prevent bursting. Pop them directly on the oven rack for about 60 minutes. This slow bake helps the skins get nice and crisp while the insides become tender and fluffy. Avoid wrapping them in foil—it steams the potatoes rather than baking them.

Step 2: Cook Bacon to Crispy Perfection

While the potatoes bake, cook your bacon slices in a skillet over medium heat until crisp. I like to drain them on paper towels to keep them from getting soggy, and once cooled, crumble them into bite-sized pieces. Pro tip: Save a little bacon fat to add into your potato mixture for extra flavor!

Step 3: Scoop and Mash the Potato Filling

Once the potatoes are out of the oven, let them cool for about 10 minutes—this helps them hold their shape when you slice. Slice each potato in half lengthwise and carefully scoop out the insides into a bowl, leaving a small border of potato attached to the skins so they don’t collapse. Add softened butter, crumbled bacon, Parmesan, and half of the shredded cheddar into the bowl. Give everything a gentle mash but don’t overdo it—you want some texture!

Step 4: Refill and Bake Again

Spoon the mashed potato mixture back into the potato skins, layering it with care. You might have a few skins left over depending on how much filling you have, which is totally fine. Top each one with the remaining cheddar cheese and place them on a baking sheet. Bake at 350˚F for about 20 minutes, or until the cheese melts and starts to brown slightly.

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Tips from My Kitchen

Even Potato Sizes: Using potatoes that are about the same size guarantees even cooking so none will be underdone or overcooked.
Don’t Over-Mash: Leave some small lumps in your mashed potato filling for a more rustic texture and better mouthfeel.
Use Freshly Shredded Cheese: It melts more smoothly and tastes better than pre-shredded varieties, which often contain anti-caking agents.
Double Bake Timing: If you’re short on time, you can bake potatoes in advance, reheat, then assemble and bake again for the best flavor and texture.

How to Serve Twice Baked Potatoes with Bacon and Cheese Recipe

Garnishes

I always top mine with a sprinkle of chopped green onions or chives for a fresh, vibrant zing that cuts through the richness. A dollop of sour cream is optional but highly recommended if you want to get classic diner-style vibes going.

Side Dishes

Because these potatoes are so hearty, I usually pair them with something light and green—think a crisp arugula salad with lemon vinaigrette or steamed asparagus. If you’re serving this as a main, a simple grilled chicken or roasted veggies round out the meal beautifully.

Creative Ways to Present

For parties, I’ve filled mini potatoes for bite-sized twice-baked potatoes—so cute and perfect as finger food! You can also serve them in ramekins for an elegant presentation or even stack them with layers of cheese between for a fun layered potato bake.

Make Ahead and Storage

Storing Leftovers

Leftover twice baked potatoes keep beautifully in the fridge for up to 3 days. I store them in an airtight container or wrapped tightly in foil to preserve moisture and prevent the cheese from drying out.

Freezing

If you want to freeze them, let the stuffed potatoes cool completely, then wrap each individually in plastic wrap and foil before placing them in a freezer-safe bag. They can last up to 2 months frozen. When you’re ready to eat, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in a 350˚F oven for about 15-20 minutes to warm through and restore that melty cheese topping. Avoid the microwave if you want to keep the skins crispy and the inside fluffy.

FAQs

Can I use other types of potatoes for Twice Baked Potatoes with Bacon and Cheese Recipe?

The best potatoes to use are Russets because of their starchy texture, which mashes well and holds together when you refill the skins. Yukon Golds can work too, but they’re creamier and less fluffy, which might make the filling a little denser.
Can I make Twice Baked Potatoes with Bacon and Cheese Recipe vegetarian?

Absolutely! Swap crispy bacon for sautéed mushrooms, roasted nuts, or even caramelized onions to add that savory depth without meat. Adding smoked paprika or a dash of liquid smoke can help mimic that smoky bacon flavor.
How far ahead can I prepare these potatoes?

You can prepare and stuff the potatoes up to a day in advance and keep them refrigerated covered tightly. When you’re ready, just pop them in the oven to bake and melt the cheese—perfect for meal prepping or holiday dinners.
Can I freeze twice baked potatoes?

Yes! Freeze them after stuffing but before the second bake. Wrap each potato well to prevent freezer burn. When ready to eat, thaw in the fridge overnight and reheat in the oven. This way, you still get that fresh-baked taste with minimal effort.
How do I prevent the potato skins from getting soggy?

Leaving a small border of potato when scooping helps the skins hold their shape. Also, baking the potatoes directly on the oven rack without wrapping keeps the skins crisp. Finally, bake the stuffed potatoes right after filling or store uncovered in the fridge before baking to maintain crispness.

Final Thoughts

This Twice Baked Potatoes with Bacon and Cheese Recipe is truly a go-to comfort classic that I’ve come back to time and time again. It’s perfect for family dinners, holidays, or whenever you crave something warm and cheesy that feels a bit special. Give it a try—you’ll love how the flavors come together, and it’s easier than you think. Honestly, once you make these, they might just become your new favorite side dish (or main!). I’m already craving them again just writing about it!

Twice Baked Potatoes with Bacon and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 8 reviews

Author: Lucy
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: 12 potato halves
Category: Side Dish
Method: Baking
Cuisine: American

Print Recipe

Description

Delicious twice baked potatoes recipe featuring crispy bacon, creamy butter, and a blend of Parmesan and sharp cheddar cheeses baked to perfection for a comforting side dish.

Ingredients

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 to taste
Black pepper to taste

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Instructions

Bake Potatoes: Preheat the oven to 350˚F and bake the potatoes for 60 minutes until tender.
Cook Bacon: While potatoes bake, cook bacon slices until crisp, then crumble and set aside.
Prepare Potato Mixture: Let baked potatoes cool for about 10 minutes, then slice each in half and carefully scoop out the insides into a mixing bowl, leaving a thin layer of potato on the skins. Add softened butter to the bowl and lightly mash.
Mix Ingredients: Add crumbled bacon, Parmesan cheese, and half of the cheddar cheese (½ cup) to the mashed potatoes. Mix lightly to combine. Taste the mixture and add salt and pepper as desired.
Fill Potato Skins: Spoon the potato mixture back into the potato skins, filling each half. You may have extra skins.
Bake Again: Top each stuffed potato half with the remaining cheddar cheese (½ cup). Bake at 350˚F for about 20 minutes until the cheese melts and potatoes are heated through.
Serve: Garnish with green onions if desired and serve immediately.

Notes

Choose potatoes that are roughly the same size and shape to ensure even baking.
These twice baked potatoes can be prepared ahead and refrigerated up to one day before baking, making them perfect for a make-ahead side dish.
If preferred, garnish with chopped green onions or chives for added color and flavor.
For a richer flavor, you can add a splash of sour cream or cream cheese to the potato mixture.