Print

Crispy Loaded Twice-Baked Potato Boats Recipe with Cheddar and Bacon Made Easy

crispy loaded twice-baked potato boats - featured image
Print Recipe

A comforting and indulgent recipe featuring crispy twice-baked russet potato skins filled with a creamy, cheesy bacon and cheddar mixture. Perfect for quick dinners or casual gatherings.

Ingredients

Scale
  • 4 large russet potatoes
  • 1½ cups sharp cheddar cheese, shredded
  • 6 slices bacon, cooked crisp and chopped
  • 4 tbsp unsalted butter, softened
  • ½ cup milk or half & half
  • ¼ cup sour cream
  • 2 green onions, sliced
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • ½ tsp smoked paprika (optional)
  • Chives for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean, pat dry, and prick with a fork several times. Optionally rub with oil and kosher salt for crispier skins. Bake directly on oven rack or baking sheet for 45-60 minutes until tender.
  2. While potatoes bake, cook bacon in a skillet over medium heat until crisp, about 8-10 minutes. Drain on paper towels and chop. Set aside.
  3. When potatoes are cool enough to handle, cut in half lengthwise. Carefully scoop out flesh leaving about ¼ inch thick shell. Place skins on a baking sheet.
  4. In a large bowl, mash potato flesh with butter, milk, sour cream, garlic powder, salt, and pepper. Stir in 1 cup shredded cheddar, cooked bacon (reserve some for topping), and sliced green onions. Add more milk if mixture is dry.
  5. Fill potato skins generously with the potato mixture, mounding slightly. Sprinkle remaining cheddar and reserved bacon on top.
  6. Return filled potato boats to oven and bake at 400°F (200°C) for 15-20 minutes until cheese is melted, golden, and skins are crispy.
  7. Remove from oven and garnish with fresh chives or additional green onions. Serve hot.

Notes

For extra crispy skins, rub potatoes with oil and kosher salt before baking. Let potatoes cool before scooping to avoid tearing skins. Reserve some bacon and cheese for topping to create a crispy crust. Tent with foil if cheese browns too quickly during final bake. Can be prepared ahead and refrigerated up to 24 hours before baking. Reheat in oven at 350°F for 10-15 minutes to restore crispiness. Avoid microwaving to keep skins crispy.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, cheddar, bacon, crispy potato boats, comfort food, easy dinner, party appetizer

Find it online: https://twinkletaste.com/crispy-loaded-twice-baked-potato-boats-recipe-with-cheddar-and-bacon-made-easy/