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Twice-Baked Bacon Potatoes

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


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


  • 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.
  • 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.
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