Twice-Baked Bacon Potatoes Recipe

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I like these potatoes because they're so versatile. They can be served alongside a fancy entree when company comes...or they can stand as the main course with a salad for an easy supper. Either way, they're wonderful. My family loves them.—Debbie Jones, California, Maryland
TOTAL TIME: Prep: 1-1/4 hours + cooling Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 1-1/4 hours + cooling Bake: 30 min.
MAKES: 6 servings


  • 6 large baking potatoes
  • 1/2 cup butter, softened
  • 1 cup milk or heavy whipping cream
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • Dash pepper
  • Paprika

Nutritional Facts

1 each: 630 calories, 48g fat (24g saturated fat), 102mg cholesterol, 834mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 16g protein.


  1. Bake the potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells.
  2. Place on an ungreased baking sheet. bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Garnish with paprika. Yield: 6 servings.
Originally published as Twice-Baked Potatoes in Light & Tasty February/March 2001, p48

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Kamille User ID: 1093595 86078
Reviewed Oct. 8, 2009

"Although twice baked potatoes always takes some time, this is an awesome recipe. My husband and brother-in-law had more than their share and loved every bit of it."

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