Cheddar Twice-Baked Potatoes Recipe
Cheddar Twice-Baked Potatoes Recipe photo by Taste of Home

Cheddar Twice-Baked Potatoes Recipe

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4.5 16 22
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Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. —Heather Ahrens Columbus, Ohio
TOTAL TIME: Prep: 1 hour Bake: 15 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1 hour Bake: 15 min.
MAKES: 6 servings


  • 6 large baking potatoes
  • 8 tablespoons butter, divided
  • 1/4 pound sliced bacon, diced
  • 1 medium onion, finely chopped
  • 1/2 cup 2% milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 563 calories, 25 g fat (15 g saturated fat), 104 mg cholesterol, 607 mg sodium, 70 g carbohydrate, 6 g fiber, 16 g protein.


  1. Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender.
  2. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside.
  3. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
  4. Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through. Yield: 6 servings.
Originally published as Cheddar Twice-Baked Potatoes in Taste of Home February/March 2007, p35

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Reviewed Dec. 26, 2015

"I added the milk and as soon as I started stirring it in I knew it was too much. I thought they needed more body and flavor. It may be as simple as substituting sour cream for the milk."

Reviewed Mar. 31, 2015

"This is a great recipe and makes for a special holiday side dish for our family!"

Reviewed Mar. 2, 2013

"I made these this morning for my brother. When he saw them he wanted to eat them for breakfast and he had a hard time waiting till lunch time to eat them. They turned out quite well. :)"

Reviewed Dec. 12, 2012

"Allergies to eggs and onions make us substitute garlic and omit the egg, but they do the trick!"

Reviewed Apr. 11, 2012

"These potatoes are excellent!! They are even yummy cold, from the fridge!"

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