Twice-baked potato skins are the ultimate comfort food—crispy potato skins on the outside, creamy and cheesy mashed potatoes on the inside, and packed with flavor. Whether you’re serving them as a hearty side dish or a crowd-pleasing party snack, these spuds never disappoint. These Bacon and Cheese Twice Baked Potato Skins are loaded with cheese, bacon, and chives, they strike the perfect balance between indulgent and satisfying. Plus, they’re easy to make ahead, making them an ideal choice for busy weeknights or holiday gatherings. Let’s dive into this delicious recipe that will have everyone coming back for seconds!

I absolutely love the idea of mashed potatoes in yet another potato! Whoever had this original thought was a genius. Twice Baked Potatoes are so easy to customize with different proteins, toppings, and cheese types too! Just a well-rounded Cozy Comfort Meal in my book!

We had family photos Sunday evening, so I was in a need of an easy meal to prepare that wasn’t going to weigh us down. Nothing too complicated, too saucy, or too many parts. Making Twice Baked Potatoes just requires baking, mashing, mixing, and baking again! So easy! Then I let my boys top their potatoes with their own toppings – hubby opted for some delicious brisket he picked up from a sweet friend of his, and my silly two-year old opted for one of his favorites, BBQ chicken!

What ingredients are necessary for making Bacon and Cheese Twice Baked Potatoes?

Please refer to recipe card for precise measurements.

russet potatoes
olive oil
salted butter
sour cream
milk
garlic powder
paprika
black pepper
bacon
shredded cheddar cheese
chives (or green onions

Is there any equipment necessary to make Bacon and Cheese Twice Baked Potato Skins?

baking sheet
parchment paper
potato ricer, potato masher, or hand mixer

How to Make Bacon and Cheese Twice Baked Potato Skins:

Please refer to the recipe card for precise measurements.

Preheat the oven to 400°.
Wash the potatoes and prick all over with a fork. Drizzle with olive oil, season lightly with salt, and place onto the parchment lined baking sheet.
Bake the potatoes in the oven for 50 – 60 minutes, or until the potatoes can be easily pierced with a fork.(Larger potatoes with thicker skins may need extra time to cook. My russet potatoes were about 4 – 6 inches in length.)
While the potatoes are cooking, cook the bacon in a skillet until crispy and place on a paper towel lined plate to drain. Once cooled and drained, chop into smaller pieces.
Using a sharp knife, split the potatoes in half lengthwise and scoop out the inside of the potato, leaving about 1/4″ of potato in tact against the skin.

Place the removed potatoes, butter, sour cream, milk, garlic powder, paprika, pepper, and the remaining salt into a large bowl. Mix together with a potato masher, mixer, or large fork until light and fluffy.

Once the potatoes are mixed, fold in half of the cooked bacon, green onions, and cheese. Reserve half of the aforementioned ingredients for toppings.

Fill the potato halves with about a 1/3 cup of the mashed potatoes each and sprinkle over a thin layer of cheddar cheese bake for the second time for 15 – 20 minutes, or until the cheddar cheese is bubbly and melty.

Top each potato with the remaining chopped bacon and chives.
Serve with sour cream and chopped green onions.

Bacon and Cheese Twice Baked Potato Skins make the perfect appetizer or side dish for a chili night, game day spread, or holiday meal! Set out all of your favorite toppings, sauces and dips, and have fun with them!

How to Store Bacon and Cheese Twice Baked Potato Skins:

Store these potatoes in an airtight container in the fridge for 3 – 5 days.

When you’re ready to enjoy them again, reheat them:

In the microwave – 90 – 120 seconds each
In the air fryer – 3 – 5 minutes at 360°
In the oven – place into a deep baking dish, cover with aluminum foil, and bake for 20 minutes. If desired, broil for 30 seconds prior to serving.

Different Ways to Customize Bacon and Cheese Twice Baked Potato Skins:

Swap out the cheese! Consider Gouda, Monterey jack cheese, or even Mexican cheese!
Exchange the sour cream for Greek yogurt for a lighter option! I love to use Greek yogurt when I prepare chickpea stuffed potatoes!
Add in a heavier protein, or use a larger potato, and make them a full meal! Top with brisket, BBQ chicken, or a vegetarian option!

I hope you loved this Bacon and Cheese Twice Baked Potato Skins recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!