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Crispy Loaded Twice-Baked Potatoes with Cheddar and Bacon

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These crispy loaded twice-baked potatoes combine fluffy russet potatoes with sharp cheddar, smoky bacon, and a creamy filling, finished with a crunchy skin for the perfect party snack.

Ingredients

Scale
  • 4 large russet potatoes
  • 6 slices bacon, cooked and crumbled
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup sour cream (or Greek yogurt as a substitute)
  • 3 tablespoons unsalted butter, softened
  • 3 stalks green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the russet potatoes thoroughly. Pierce each a few times with a fork to let steam escape while baking.
  3. Bake the potatoes directly on the oven rack or on a baking sheet for about 50-60 minutes, until easily pierced with a fork.
  4. While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cool.
  5. When potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides into a bowl, leaving a thin layer of potato on the skin to keep its shape.
  6. Mash the scooped potato with butter, sour cream, garlic powder, salt, and pepper until creamy. Stir in crumbled bacon, shredded cheddar, and green onions, saving a bit of cheese and bacon for topping.
  7. Spoon the filling back into the potato skins, mounding it slightly.
  8. Brush the potato skins lightly with olive oil, then sprinkle the tops with remaining cheddar and bacon.
  9. Return the potatoes to a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly, and the skins are crispy.
  10. Remove from oven and let cool for a few minutes before serving.

Notes

For extra crispiness, broil the potatoes for the last 2 minutes but watch closely to avoid burning. Use room temperature butter and sour cream for a smoother filling. To keep skins crispy when reheating, avoid microwaving and reheat in the oven at 350°F for 10-15 minutes. You can air fry the stuffed potatoes at 375°F for 10-12 minutes as a quicker alternative.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, crispy potatoes, cheddar, bacon, party snack, comfort food

Find it online: https://tinastirs.com/crispy-loaded-twice-baked-potatoes-with-cheddar-and-bacon-recipe-for-the-best-party-snack/