Description
Make these incredibly creamy and cheesy twice-baked potatoes loaded with bacon and chives. This easy recipe is perfect for a comforting dinner or a show-stopping party side dish.
Ingredients
Scale
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 1 cup milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1/2 cup sour cream
Instructions
- Preheat your oven to 400 degrees F. Rub the potatoes with olive oil and sprinkle lightly with salt. Pierce each potato several times with a fork.
- Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender when squeezed.
- Remove the potatoes from the oven and let them cool slightly until you can handle them. Slice each potato in half lengthwise.
- Carefully scoop out the inside potato flesh into a large bowl, leaving about a 1/4 inch shell of potato skin intact. Place the potato shells on a baking sheet.
- Add the milk, butter, salt, and pepper to the scooped potato flesh. Mash until smooth.
- Stir in the sour cream, crumbled bacon, chives, and 3/4 cup of the cheddar cheese until everything is well combined. This is your best potato filling.
- Spoon the potato mixture evenly back into the potato shells, mounding it slightly.
- Top each stuffed potato with the remaining 1/4 cup of cheddar cheese.
- Return the potatoes to the oven and bake for an additional 15 to 20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
- Garnish with extra fresh chives before serving your party potato boats.
Notes
- For make ahead potato side dishes, you can prepare the potatoes completely, including the second bake, and then cool them. Store them covered in the refrigerator for up to 2 days. Reheat at 350 degrees F for 15-20 minutes until hot throughout.
- You can freeze assembled, unbaked potatoes. Wrap them tightly in plastic wrap and then foil. Freeze for up to one month. Thaw overnight in the refrigerator before baking as directed, adding about 10 minutes to the final bake time.
- If you prefer a crispier skin, you can bake the potatoes directly on a rack for the first bake.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 410
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 14
- Cholesterol: 65