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Crispy Loaded Twice-Baked Potatoes with Bacon and Chives

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These crispy loaded twice-baked potatoes feature a perfectly crisp skin with a fluffy, cheesy interior, smoky bacon, and fresh chives. Easy to make and perfect for a comforting dinner or entertaining.

Ingredients

Scale
  • 4 large russet potatoes
  • 6 slices bacon, cooked crisp and crumbled
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup sour cream
  • 3 tbsp unsalted butter, softened
  • ¼ cup chopped fresh chives
  • Salt and black pepper, to taste
  • ½ tsp garlic powder (optional)
  • Olive oil or vegetable oil, for brushing skins

Instructions

  1. Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean and pat dry. Pierce each potato a few times with a fork to allow steam to escape during baking. Place directly on the oven rack or on a baking sheet. Bake for 50-60 minutes until the skins are crisp and the potatoes are tender when pierced with a fork.
  2. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 6-8 minutes. Drain on paper towels and let cool. Once cooled, crumble into small pieces and set aside.
  3. When potatoes are cool enough to handle (about 10 minutes after baking), slice each in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin layer to help keep the skins intact.
  4. Use a fork or potato masher to fluff the potato flesh. Add softened butter, sour cream, garlic powder (if using), salt, and pepper. Mix gently until combined but still fluffy.
  5. Fold in 1 cup of shredded cheddar, most of the crumbled bacon (reserve a little for topping), and most of the chopped chives. Stir until evenly mixed.
  6. Spoon the mixture back into the potato skins, mounding it slightly. Top with the remaining cheddar, bacon, and chives for a loaded look.
  7. Lightly brush the outsides of the potato skins with olive or vegetable oil to achieve a crispy finish.
  8. Place the filled potatoes on a baking sheet and bake at 400°F (200°C) for 15-20 minutes until the cheese melts and the skins crisp up beautifully.
  9. Serve warm immediately for the best texture and flavor.

Notes

Warm sour cream slightly before mixing to keep the filling light. Be gentle when scooping out potato flesh to keep skins intact. Brushing skins with oil before the second bake is key for crispiness. Leftovers reheat best in the oven to maintain crisp skin. Can be adapted for dairy-free or vegetarian diets with simple swaps.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, bacon, chives, crispy potato skins, cheesy potatoes, easy dinner, comfort food

Find it online: https://islatable.com/crispy-loaded-twice-baked-potatoes-with-bacon-and-chives-recipe-easy-and-perfect-for-dinner/