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Bacony Twice Baked Potatoes Recipe

Super-Stuffed, Cheesy, Bacony Twice Baked Potatoes.

These are incredibly easy to make, mashed full of deliciousness (like cheese and bacon, hence the title), and while they’re not going to trim your waistline any time soon, they’re gonna taste god damn delicious. Serve em up with a grass fed flank steak slathered in chimichurri sauce, and some sweet roasted carrots with spiced greek yogurt and you have yourself a very simple, very yummy and very satisfying Albertan Kristy friendly meal.

Super-Stuffed, Cheesy, Bacony Twice Baked Potatoes.

Bacony Twice Baked Potatoes Recipe

Hence today’s recipe: Super-Stuffed, Cheesy, Bacony Twice Baked Potatoes.
Prep Time 15 mins
Cook Time 1 hr 45 mins
Cuisine American
Servings 4


  • Oven
  • Fork
  • Baking Sheet
  • Large skillet
  • Pan
  • Spoon
  • Paper Towel
  • Knife
  • Bowl


  • 6 pieces russet potatoes russet potatoes
  • ½ kg Lb thick cut bacon sliced into ¼" pieces.
  • 1 cup grated cheddar cheese ½ C grated cheddar cheese
  • cup chopped green onion or chives
  • ⅓-½ cup milk
  • cup sour cream
  • 3 tbsp butter more for serving
  • 1 tbsp smoked paprika
  • Extra virgin olive oil
  • Coarse sea salt & fresh cracked black pepper


  • Pre-heat your oven to 400 degrees F and pull out a baking sheet.
  • Stab each potato a few times with a fork. This will allow the steam to escape so you don't end up with a potato explosion in your oven. Drizzle enough oil over the potatoes to coat. Massage it all over them, ensuring the entire surface is lubed up. Sprinkle generously with salt and pepper. Place the prepared potatoes on the baking sheet and bake in the hot oven for 60 - 70 minutes or until cooked through. A fork should slide easily into the center of a potato.
  • When cooked through, remove the potatoes from the oven and let cool just enough so you can handle them.
    A three pieces of potatoes on a black plate.
  • As the potatoes bake, set a large skillet over medium heat. Add the bacon. Cook through until crispy, approximately 15 minutes. Remove from the pan with a slotted spoon and drain on a paper-towel lined plate. Set aside.
  • When you can handle the potatoes, slice them lengthwise so you end up with 8 halves. Gently scoop out the cooked potato into a large bowl, careful not to tear the skins. Set the skins back on the baking sheet. Ideally you'll want to end up with 4 - 6 halves still intact.
  • In the potato bowl, add the cooked bacon, 1 C grated cheese, green onion, 1/3 C milk, sour cream, 3 Tbsp butter and a good helping of salt and pepper.
  • Mash those babies up good and smooth using a fork, potato masher or a hand mixer, careful not to over mash or you'll end up with a heavy gloopy mess. Taste it half way through; If you need the remaining milk to add moisture or more seasoning, add it now.
  • Once well mixed, spoon the lot into the reserved potato skins, heap 'em up nice and full. Sprinkle with the smoked paprika and remaining cheese.
  • Place back in the oven to heat through and melt the cheese, about 20 - 30 minutes. Serve with extra salt, pepper and butter.
    A close-up shot of delicious Super-Stuffed, Cheesy, Bacony Twice Baked Potatoes.
  • Eat


If any skins break, no worries! We cooked extra potatoes so you get lots of filling. Any torn skins can just be munched on or tossed in a skillet with some bacon for breakfast.
Keyword potato baked

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