Twice Baked Potatoes With Cheese And Bacon

I mentioned on Facebook recently how I had done it again. I bought another bag of potatoes thinking I was out, only to get home and find out… I wasn’t. It’s the story of my life. So I sat. Not immediately, groceries had to be put away. I sat and thought about what I should make. Somewhere I saw a recipe that I was dying to make but I apparently never saved it, tore it out, emailed it to myself or pinned it. So many ways to save something and I failed. Then again maybe, just maybe, I dreamt it. Because no matter how much I search for it, I can’t find anything similar. Peculiar.

I couldn’t dwell on it, potatoes were sitting waiting to be used. Which by the way, those same potatoes sitting in the pantry had a way of spooking me this week. Seriously I’m not always scared easily but a bag of potatoes jumped out at me when I opened the pantry door. I kid you not. The bag moved at me like it was an animal. And it happened again later. You’d think I’d learned my lesson the first time and realize there isn’t an animal in the cabinet. Only that’s not always true because sometimes trouble maker Clyde the cat likes to go in there and chomp away at bags in the bottom shelf. So sometimes there really is an animal in the pantry. Anyway…

I’d never made twice baked potatoes. Baked, yes… though they’re usually grilled. That still makes them baked, sorta. Same concept really. I decided I couldn’t bare to cook a potato or two for a whole hour just to make a simple side dish. So sticking with the baked potato ‘concept’, I microwaved them. Fifty whole minutes less than it would’ve taken in the oven. That’s 50 minutes closer to eating the yummy food you so desperately desire. But if you prefer, bake away. The only difference is you’ll get a crisper shell earlier on.

The final result is still the same… creamy, cheese and bacon filled mashed potatoes, stuffed into crisp potato shells, then topped off with even more cheese and bacon. They’re baked until the mixture is hot and the cheese is completely melting and oozing everywhere. Crispy, soft, cheesy, mouth watering goodness that you need to make.

Yield: Makes 1 potato, or two halves

Twice Baked Potatoes With Cheese And Bacon

Ingredients:

1 medium size russet potato **(see note)
1/4 pkg or 2-3 slices of bacon
Olive oil
1 tbsp butter
1-2 tbsp heavy cream or milk
1 tbsp sour cream
1/4C shredded Monterey Jack cheese
Salt and Pepper

Directions:

Preheat oven to 425 degrees.

Clean potato well. Pierce with a fork a few times Microwave for 5 minutes, then flip and cook for an additional 5 minutes.

Meanwhile, fry bacon in a skillet over medium heat. Drain on paper towels and chop roughly. You can cheat and use precooked and crumbled bacon or even bake your bacon. Do what you prefer.

Slice potato in half lengthwise. Spoon out all but 1/4" around the edge, creating a shell. Add potato insides to a medium bowl.

Brush entire potato shell with olive oil. Transfer to a cast iron skillet or a baking sheet. Bake for 10 minutes.

Beat potatoes with butter, sour cream, salt and pepper to taste. Drizzle in heavy cream until desired consistency is reached. Add cheese and bacon, reserving some of each for sprinkling. Mix well.

Using a medium cookie scoop or spoon, add mashed potato filling to potato shells. Top off with extra cheese and bacon. Bake for 10-15 minutes or until heated through and the cheese is completely melted.

Serve hot with sour cream, if desired.

*I made two, which I really shouldn't have because I only had a nearly three year old to help me out with these. My oldest hates (GASP) potatoes... and even worse, says yuck(!!!) to bacon. But I swear she's had both before, she's just weird. So yeah, I should've have made two. I should've made one and below you'll find the ingredients for one so it can easily be increased to however many you want to eat, by yourself or with a crowd of people.

**Potato should be medium to large size, not super jumbo that you can usually buy individually. It should mostly fit in your hand.

Baked by Rachel original


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23 Responses to “Twice Baked Potatoes With Cheese And Bacon”

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    Chineka — August 24, 2012 at 8:45 am

    These look so good and I will definitely try these. I am always getting the potato skins at Chilis 8-)

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    Carrie @ Bakeaholic Mama — August 24, 2012 at 9:35 am

    Nice napkin, i have that one as well. We food bloggers need stop shopping at Target! As for your potatoes… I can never get enough twice bakeds. One of my favorites!!

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    Erin @ Texanerin Baking — August 24, 2012 at 9:37 am

    Oh my gosh… these look like the most perfect thing ever right now. So cheesy and there’s bacon involved! I just finished working out and if I had any of the ingredients, other than olive oil and salt, I’d treat myself to one of these.

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    Steph@stephsbitebybite — August 24, 2012 at 11:16 am

    …so is it bad that I want to eat two of these all by myself (and maybe dip them in ranch)? uh-oh.

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    Stephanie — August 24, 2012 at 5:39 pm

    Classic. The little one here doesn’t like potatoes either! But french fries are the only exception. haha

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    Katrina @ In Katrina's Kitchen — August 24, 2012 at 8:55 pm

    I could wake up and go to bed eith this. Cheesy, bacony potatoes all day! :)

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    Julie @ Table for Two — August 24, 2012 at 9:44 pm

    omg. potatoes. slathered in bacon and cheese. i’m dying here. serious craving just hit me. i hate you. not, i love you and our undying love for carbs and potatoes!

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    Becca @ Crumbs and Chaos — August 24, 2012 at 10:21 pm

    Now I want these for dinner tomorrow night…they look so cheesy and amazing! I love that little skillet :)

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    Jen @ Savory Simple — August 25, 2012 at 8:52 am

    Potatoes, bacon and cheese? Yes please!

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    Caren — August 25, 2012 at 10:23 am

    i am making these this weekend. I am a huge carb fan, plus bacon, and cheese fan too lol

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    Tracey — August 25, 2012 at 4:17 pm

    My husband saw I liked this on Facebook and I’m surprised he hasn’t begged me to make them yet add he is a potato fanatic at times! If only I weren’t out of bacon, I would make these right now!

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    amanda @ fake ginger — August 25, 2012 at 5:09 pm

    You know I don’t love potatoes but these look delicious!

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    Tracey — August 25, 2012 at 8:45 pm

    Oh my word, I’m so hungry right now and seeing this post is not helping! :) These look insanely good and I love how much faster they are. Who wants to wait an hour for this deliciousness?

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    Lora @cakeduchess — August 25, 2012 at 10:59 pm

    I’m trying to remember the last time I had twice baked potatoes…way too long! These look fantastic, Rachel:)

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    Elizabeth@ Food Ramblings — August 27, 2012 at 10:04 am

    Yum! Love the picture in the skillet! Time for my mid morning snack- bacon, cheese, and potato :)

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    nicole @ I am a Honey Bee — August 27, 2012 at 12:51 pm

    I need this in my life right now. I just ate a sandwich for lunch and it did nothin’! I need a big fat twiced baked potato right now!!

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    Angela @ AnotherBitePlease — August 28, 2012 at 9:14 am

    HaHa you sound like me I do the same thing with potatoes ALL the time…maybe cause I hide them in my pantry closet way in the back corner. Recipe is perfect to use up the half bag I still have!

    Love the photos – Fun Knife…I have the fork in yellow :-)

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    Javelin Warrior — August 31, 2012 at 9:52 am

    My mom used to make twice baked potatoes on very special occasions when I was growing up – but they didn’t look anything like this! These have to be the most awesome twice baked potatoes ever – it’s like the perfect combo of potato, cheese and bacon… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

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    Olivia — September 9, 2012 at 7:51 pm

    I just made these! They taste great but I had SUCH a hard time scooping the insides out! The skins kept breaking and it was so frustrating! Everything else about them though it great!!

    • Rachel — September 10th, 2012 @ 6:00 am

      Sorry to hear you had trouble! Did you bake yours in the oven for a crisper skin for the initial process? I microwaved mine, mostly so it would be quicker but it did give softer skin results.

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    Olivia — September 10, 2012 at 10:25 am

    Oh yes! I did use the microwave for them! That could be why the skins were too soft! How long would you reccomend them going in the oven for the initial process?

    • Rachel — September 10th, 2012 @ 1:00 pm

      It would lengthen the time significantly to use the oven, but you could start out with 45 minutes and as long as an hour in a 350 degree oven, lightly greased with olive oil. The olive oil will help crisp up the skin more. Good luck!

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    Becky — March 17, 2013 at 8:10 pm

    Sooooo delish. Made for my family tonight. Will make again!!!! They were perfect.

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