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Crispy Steakhouse Twice-Baked Potatoes Loaded with Cheddar and Bacon

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These twice-baked potatoes feature a crispy steakhouse-style skin with a creamy, cheesy filling loaded with sharp cheddar and smoky bacon, perfect for a comforting side dish.

Ingredients

Scale
  • 4 medium russet potatoes (about 2 pounds)
  • 6 slices bacon, cooked and chopped
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • 4 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Olive oil or cooking spray, for brushing potato skins

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pat dry.
  2. Prick the potatoes all over with a fork to allow steam to escape during baking. Place them directly on the oven rack or on a baking sheet.
  3. Bake for 45-50 minutes, or until the skins are crisp and a fork slides in easily. The potatoes should feel soft inside.
  4. Remove the potatoes from the oven and let them cool about 10 minutes until they can be handled.
  5. Slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving about a ¼-inch border for structure.
  6. Add the softened cream cheese, sour cream, butter, garlic powder, salt, and pepper to the potato flesh. Mash or use a ricer until smooth and creamy. Taste and adjust seasoning.
  7. Fold in most of the shredded cheddar and chopped bacon, reserving some for topping. Stir in sliced green onions.
  8. Brush the potato skins lightly with olive oil to help them crisp up during the second bake.
  9. Fill each potato shell generously with the cheesy bacon mixture, mounding it slightly.
  10. Sprinkle the remaining cheddar and bacon on top for a golden crust.
  11. Return the stuffed potatoes to the baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until the tops are bubbly and golden brown.
  12. Optional: Broil for 2-3 minutes at the end to get an extra crispy, browned finish on the cheese, watching closely to avoid burning.
  13. Let cool for a few minutes before serving.

Notes

Use room temperature dairy for smoother filling. Brush skins generously with olive oil for crispiness. Optional broil step adds extra crunch but watch carefully to avoid burning. Save potato shells carefully to avoid tearing. For dairy-free, substitute sour cream and cream cheese with coconut-based alternatives. Air frying after stuffing is a quicker alternative to oven baking for crispier skins.

Nutrition

Keywords: twice-baked potatoes, steakhouse potatoes, crispy potatoes, cheddar, bacon, comfort food, side dish

Find it online: https://twinkletaste.com/crispy-steakhouse-twice-baked-potatoes-loaded-with-cheddar-and-bacon-recipe/