Twice Baked Bacon Potatoes Recipes

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BACON TWICE-BAKED POTATOES



Bacon Twice-Baked Potatoes image

This versatile classic from Debbie Jones of California, Maryland has a rich filling enhanced with onions and chives. "These scrumptious potatoes can be the main course, or a side. Either way, they're tasty!"

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 2 servings.

Number Of Ingredients 9

2 medium baking potatoes
2 tablespoons butter
1/4 cup 2% milk
1 bacon strip, cooked and crumbled
1 tablespoon finely chopped onion
1 teaspoon minced chives
1/4 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese, divided

Steps:

  • Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese. , Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.

Nutrition Facts :

WORLD FAMOUS TWICE BAKED POTATOES WITH BACON



World Famous Twice Baked Potatoes With Bacon image

These potatoes have become one of my trademark dishes. When I have friends coming into town they frequently call ahead to request it! The best part is that you really can make them the day before and just heat them up when the time is right. However, they never make it through the night in my household! We usually eat the potato as the main dish, with a big salad for a nice little meal. However, the guys sometimes like to grill steaks and corn to serve on the side.

Provided by Bakabeth

Categories     Lunch/Snacks

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 15

8 baking potatoes
olive oil
salt
6 -8 slices bacon, chopped
1/4 cup red wine
1 teaspoon minced garlic
1 cup butter
1/2 cup half-and-half (works well with whole milk)
1 cup shredded cheddar cheese (I recommend Cheddar Barrel New York Aged Reserve)
1 tablespoon onion powder
2 tablespoons fresh chives (or 2 tsp dried)
2 teaspoons dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
paprika

Steps:

  • Preheat oven to 400 degrees. While warming up rinse the potatoes and vent them with a fork 6-8 times.
  • Lightly brush potatoes with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, until outside is getting crispy and inside feels soft.
  • Towards the end of the potatoes baking, cook up bacon on medium heat until lightly crispy. I usually cook the bacon first and chop it after it is crispy, then returning it to the pan. Add wine and garlic. Feel free to add pepper to taste. I use the garlic from a jar but fresh works just as well. Leave on very low heat.
  • After removing potatoes from the oven, use a knife to cut an oval in the top of the potato, leaving about 1/4 inch on all sides. Scoop out potato and put into large bowl. When you are done you should have 8 potato shells.
  • Combine potato and butter. Blend with a mixer on low speed until butter melts.
  • Add milk, seasoning, 3/4 cup of the cheese and the bacon mixture. Beat on high speed until smooth. Add more seasoning if necessary to taste.
  • Spoon mixture into shells. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
  • Place potatoes on a baking sheet or dish and bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.
  • Enjoy!

Nutrition Facts : Calories 436.5, Fat 32.3, SaturatedFat 19.6, Cholesterol 85.5, Sodium 644.2, Carbohydrate 29.4, Fiber 2.7, Sugar 1.4, Protein 7.6

TWICE BAKED POTATOES WITH CHEESE AND BACON



Twice Baked Potatoes with Cheese and Bacon image

Provided by Kara Sigle, Food Network Star Season 8 Finalist

Categories     side-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

3 large potatoes, peeled and quartered
2 cups heavy cream
1 clove garlic, minced
1 stick unsalted butter, cut into cubes
Salt and freshly ground black pepper
1 cup shredded Monterey Jack cheese
1/2 cup shredded fontina cheese
1 tablespoon smoked paprika
4 slices bacon, cooked crispy and chopped
1 tablespoon chopped fresh chives

Steps:

  • Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
  • In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
  • When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.

TWICE BAKED POTATO CASSEROLE WITH BACON



Twice Baked Potato Casserole With Bacon image

A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly.

Provided by Tay

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

2 large baking potatoes
½ pound lean bacon
¾ cup shredded mild Cheddar cheese
½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
  • Poke a few holes into each potato using a toothpick.
  • Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
  • Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 35.4 g, Cholesterol 94 mg, Fat 34 g, Fiber 4.2 g, Protein 22.7 g, SaturatedFat 19.1 g, Sodium 1014.7 mg, Sugar 2.5 g

TWICE-BAKED POTATOES WITH BACON AND EGGS



Twice-Baked Potatoes with Bacon and Eggs image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 large russet potatoes
6 slices bacon
1/4 cup milk, warmed
1 cup shredded cheddar cheese (about 4 ounces)
2 scallions, thinly sliced, plus more for topping
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper
4 large eggs

Steps:

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
  • Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
  • One at a time, crack an egg into a ramekin or teacup, then carefully pour into each potato (it's OK if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper and top with more scallions and the halved bacon strips.

TWICE BAKED POTATOES



Twice Baked Potatoes image

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Provided by Jamie

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

4 large baking potatoes
½ pound bacon
4 tablespoons butter
1 large onion, chopped
½ cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
  • Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
  • Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
  • Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
  • Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g

TWICE-BAKED POTATOES WITH BACON



Twice-Baked Potatoes with Bacon image

Try some magnificent Twice-Baked Potatoes with Bacon. These Twice-Baked Potatoes with Bacon feature milk and cream cheese for extra deliciousness.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 4 servings

Number Of Ingredients 4

4 baking potatoes (2 lb.)
1/2 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Heat oven to 400°F.
  • Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F.
  • Cut thin slice from top of each potato. Discard tops; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potato flesh with mixer 1 min. Add milk and cream cheese; beat until fluffy. Spoon into potato shells; top with bacon. Place in shallow baking dish.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

SHORTCUT TWICE-BAKED POTATOES WITH BACON



Shortcut Twice-Baked Potatoes with Bacon image

Provided by Alice Marcus Solovy

Categories     Milk/Cream     Microwave     Potato     Side     Bake     Quick & Easy     Bacon     Fall     Bon Appétit     Illinois     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 4

3 slices thick-cut bacon, coarsely chopped
4 10- to 12-ounce russet potatoes, scrubbed, each pierced several times with fork
1/4 cup (1/2 stick) butter
1/4 cup whole milk

Steps:

  • Sauté bacon in heavy medium skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
  • Bake all potatoes in microwave on high until tender, about 10 minutes per side. Cut top 3/4 inch off each potato lengthwise. Scoop cooked potato flesh into medium bowl, leaving 1/4-inch-thick potato shell. Add butter and milk to potato flesh in bowl and mash well. Stir in bacon; season to taste with salt and pepper. Spoon potato mixture into shells. Place potatoes on baking sheet.
  • Preheat oven to 400°F. Bake potatoes until filling is heated through and shells are crisp, about 30 minutes.

CHEDDAR-BACON TWICE-BAKED POTATOES



Cheddar-Bacon Twice-Baked Potatoes image

Kick up your potato game and make these creamy twice-baked potatoes that will disappear from your table fast.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 6

Number Of Ingredients 11

6 medium baking potatoes
2 tablespoons vegetable oil
1 1/2 teaspoons kosher (coarse) salt
1/2 cup cream cheese spread
1/4 cup butter, softened
1/3 cup milk
1 cup shredded sharp Cheddar cheese (4 oz)
6 slices bacon, crisply cooked, crumbled
2 green onions, chopped
1/2 teaspoon table salt
1/2 teaspoon pepper

Steps:

  • Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
  • Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
  • Bake 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 440, Carbohydrate 39 g, Fat 4, Fiber 4 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1030 mg

TWICE-BAKED BREAKFAST POTATOES



Twice-Baked Breakfast Potatoes image

Leftover baked potatoes were the inspiration for this impromptu meal. The bacon and sausage combo make it a hearty breakfast dish, but it's a filling lunch or dinner as well. -William Brock, Amelia, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 12

4 large baking potatoes
1 tablespoon butter
4 large eggs, beaten
10 ounces bulk sausage
1/4 cup sour cream
8 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese, divided
1/2 cup minced chives, divided
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Additional sour cream, optional

Steps:

  • Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once., Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside., When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.

Nutrition Facts :

TWICE BAKED POTATOES



Twice Baked Potatoes image

You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 8

Number Of Ingredients 7

4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter, softened
1/4 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

Steps:

  • Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
  • Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
  • When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
  • Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
  • Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

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From fortheloveofcooking.net


TWICE BAKED POTATOES RECIPE - LOADED WITH BACON AND CHEESE
2021-02-09 Cut each potato and half and scoop out the potato leaving about a quarter inch around the edge. Set the insides of the potatoes to the side. Brush the potatoes with the butter. Mix the inside of the potatoes, half the cheese, sour cream, and 2/3 of the bacon together until the mixture is smooth. Divide this mixture back inside of the potato skins.
From midgetmomma.com


THE ABSOLUTE BEST EVER TWICE BAKED POTATOES
2020-06-27 Mix in the seasoning salt and pepper. Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely. Add in green onion to taste, start with a 1/4 cup. Stuff the potatoes with the filling and add the rest of …
From thekitchenmagpie.com


TWICE BAKED POTATOES RECIPE WITH BACON AND CHEESE
2020-08-24 5 potatoes, medium-sized; 150 g cheese; 150 g bacon; 150-200 g sour cream; 20 g scallion, chopped; Salt and freshly ground black …
From freefoodtips.com


TWICE BAKED POTATOES WITH BACON, CHEDDAR & CHIVES
2020-03-15 How to Make Twice Baked Potatoes. Mix together the mozzarella and cheddar cheese in a bowl. Remove 1/4 cup of the mixture and set both bowls aside. Bake potatoes in microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell. Mix potato with sour cream and butter. Mash with potato masher.
From amandascookin.com


CHEDDAR BACON TWICE-BAKED POTATOES - JCP EATS
2021-02-09 Rub potatoes with oil and cook until fork tender, roughly 50 minutes. In a large bowl, combine butter, bacon, sour cream, cream cheese, milk, kosher salt, black pepper, and garlic powder. Mix until well-combined. Remove potatoes from the oven and allow them to cool for 10-15 minutes. Reduce oven temperature to 325F.
From jcpeats.com


HOW TO MAKE TWICE BAKED POTATOES - THE SEASONED MOM
2022-03-29 Use a spoon to scoop the flesh from the tops into the bowl and discard the skins. Scoop the flesh from the potato bottoms, leaving a shell that's about ¼-inch thick. Arrange the 5 potato shells on a baking sheet. Mash the pulp in the bowl until smooth. Add sour cream, butter, bacon, chives, and cheese.
From theseasonedmom.com


BACON & GREEN ONION TWICE BAKED POTATOES - CREATE CRAFT LOVE
2022-06-20 Pierce potatoes with a fork and bake until soft (about an hour). Remove from oven and increase heat to 450 degrees. While the potato is baking, cook bacon and cut green onions. Let cool slightly. Slice potatoes lengthwise. Scoop out center of potatoes and place filling in a medium bowl. Reserve hollowed out potato skins.
From createcraftlove.com


RECIPE TWICE BAKED MASHED POTATOES - THERESCIPES.INFO
1 tablespoon bacon bits, or more to taste Directions Step 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl. Step 2 Preheat oven to 350 degrees F (175 degrees C). Step 3
From therecipes.info


TWICE BAKED POTATO CASSEROLE RECIPE WITH BACON - SAVORING THE …
2021-06-23 Chop the potatoes into 1" pieces and place in a large bowl. Add the butter, sour cream, milk, salt and pepper, half of the cheese and half of the chopped bacon to the mixing bowl. Reduce oven temperature to 350F. Scoop potato …
From savoringthegood.com


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