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.

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Twice Baked Potatoes With Cheese And Bacon

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 1 potato


  • 1 medium russet potato
  • 3 slices of bacon
  • Olive oil
  • 1 Tbsp unsalted butter
  • 1-2 Tbsp milk
  • 1 Tbsp sour cream
  • 1/4 C shredded Monterey Jack cheese
  • Salt and Pepper


  • Preheat oven to 425°F.
  • 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.
  • 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.


An original recipe from Baked by Rachel
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Course: Side Dish
Cuisine: American
Keywords: Cheese, Potatoes