Have you ever pull something out of the oven that just stops time for a minute? That’s what happened the first time I made these blue cheese twice baked potatoes. The skin was crisp, blistered just right, and the scent? Like a steakhouse had moved in next door. Think smoky bacon, rich blue cheese, and that tang of sour cream all swirled into fluffy potato goodness. These beauties come out golden on top with a bubbling cheese crust and a soft, creamy center that might just disappear before the rest of dinner’s ready.
Why You’ll Love This Recipe
- Packed with flavor: These twice baked potatoes with blue cheese and bacon are layered with sharp, creamy, and smoky flavors in every bite.
- Perfect side for steak dinners: This is the kind of potato recipe that steals the show next to a ribeye or New York strip.
- Nostalgic comfort: Remember those big Sunday dinners with the good china? This dish belongs right there with the roast and the rolls.
- Easily customizable: Swap out the bleu cheese for sharp cheddar, or go meatless with crispy shallots—whatever suits your taste.
The Story & Culture Behind the Dish
Twice-baked potatoes have been gracing dinner tables since the days of Jell-O molds and potluck suppers—a throwback favorite that’s always been about indulgence and hospitality. But I’ll tell you, once blue cheese and bacon joined the party, things got real fancy, real fast. That funky, creamy cheese brings a little elegance to the table, and the bacon—well, bacon needs no introduction.
Growing up, our potatoes were either mashed or baked, but the twice-baked ones were reserved for holidays or when company was coming. We’d watch Mom scoop out the hot flesh with her tea towel-wrapped hand, careful not to waste a single bite. She’d mix in a dollop of sour cream, a handful of shredded longhorn cheddar, and a sprinkle of green onions—eyeballing it all, but somehow always getting it just right. These days, twice-baked potatoes are a canvas for flavor—and this version leans all the way into steakhouse comfort.
Over the years, I’ve learned a few tricks to make them even better. Mashing the potatoes while they’re warm is key to creaminess, and blue cheese crumbles melt into the hot filling just enough to create pockets of bold flavor without overpowering the dish. A little Parmesan crisped on top? That’s just showing off.
Equipment List
- Baking sheet – To catch drips while the potatoes roast.
- Oven-safe wire rack – Optional, but helps crisp the skins evenly.
- Mixing bowl – For combining the creamy potato filling.
- Potato masher or hand mixer – To get a smooth, fluffy texture.
- Sharp knife – For slicing the tops off those baked beauties.
- Spoon – To scoop and fill the potato shells.
- Parchment paper – Keeps cleanup easy and prevents sticking.
Ingredients
- Baking potatoes – Choose medium-sized russets for the best skins.
- Canola oil – Helps crisp up the skins while baking.
- Kosher salt – Enhances all the flavors.
- Sour cream – Adds tangy richness to the filling.
- Blue cheese crumbles – Point Reyes or another strong, creamy variety.
- Half-and-half or whole milk – For that silky mashed texture.
- Salted butter – Adds depth and body to the potatoes.
- Black pepper – Freshly cracked is worth it here.
- Garlic powder – Just enough to boost flavor without overpowering.
- Parmesan cheese – Divided, for mixing and topping.
- Bacon – Cooked crispy and crumbled for smoky crunch.
- Green onions – Optional, but they add color and zip.
Step-by-Step Instructions
Bake the Potatoes:
Preheat your oven to 400°F. Scrub and dry the potatoes, then poke ‘em all over with a fork. Toss in canola oil and salt, then place directly on the oven rack with a sheet below to catch drips. Bake for 1 hour, until the skins are crisp and insides fork-tender.
Prepare the Shells:
Let the potatoes cool just enough to handle. Slice off the top third lengthwise. Gently scoop the flesh into a bowl, leaving a sturdy shell with about ¼-inch of potato lining the skin. Discard the tops.
Make the Filling:
Mash the warm potato flesh with butter. Stir in sour cream, half-and-half, blue cheese, bacon, and half the Parmesan. Add garlic powder, salt, and pepper to taste. Toss in green onions if using. Adjust consistency with more milk if needed.
Stuff and Bake:
Fill the shells generously with the creamy potato mixture. Top with the remaining Parmesan. Bake at 400°F for 10 minutes, or until heated through and golden.
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Chef Secrets & Pro Tips
- Use warm potatoes for mashing—cold mash equals gummy results.
- Don’t overmix—you want fluff, not glue.
- Balance the blue cheese—taste as you go so it doesn’t overpower.
- Crisp bacon ahead of time and blot excess grease for clean flavor.
- Skip the green onions if you're serving to picky eaters, or serve them on the side.
Serving Suggestions
Pair these twice baked potatoes with:
- Seared Chilean Sea Bass with Lemon Butter Caper Sauce for a rich, flaky seafood option that melts in your mouth.
- Roasted Cornish Hens if you’re aiming for an elegant, rustic dinner presentation.
- Salmon Florentine to add a touch of creamy spinach decadence alongside your potato dish.
- French Silk Chocolate Pie to end your meal with a silky-smooth dessert that’s equal parts indulgent and nostalgic.
- Garlic Bread Recipe to round out your meal with buttery, crispy perfection—because no one ever regretted extra carbs at a steakhouse dinner.
FAQs
What are the best potatoes for twice baked potatoes?
Russet potatoes are ideal because their high starch content gives that fluffy, creamy interior and crispy skin that holds up well when stuffed and baked again.
Can I make twice baked potatoes ahead of time?
Yes! You can stuff the potatoes a day ahead, cover them tightly, and refrigerate. When ready, bake at 400°F for 15–20 minutes until warmed through and golden.
What can I use instead of blue cheese?
Try sharp white cheddar, feta, or goat cheese for a milder flavor. For a smoky twist, smoked Gouda works wonders too.
How do I reheat leftover twice baked potatoes?
Place them in a 350°F oven, uncovered, for 15–20 minutes. Avoid the microwave—it can make the skins soggy and filling gummy.
How should I store leftover twice baked potatoes?
Cool them completely, then store in an airtight container in the fridge for up to 3 days. Freeze if needed—wrap individually in foil and place in a freezer bag for up to 2 months.
Hungry for More?
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What’s a Steak Without These Sides?
Let’s be honest—no matter how perfect that steak is, it’s only half the story. The real magic happens when it’s joined by sides that balance, elevate, and downright complete the plate. Whether you're aiming for something rich and cheesy, green and garlicky, or sweet with a savory twist, these steakhouse-worthy sides bring flavor, texture, and just the right amount of flair to any meal.
Bacon Wrapped Brussels Sprouts – Smoky, crispy, and caramelized—these little bundles turn Brussels sprouts into pure temptation.
Au Gratin Potatoes – Layers of thin-sliced potatoes swimming in a creamy cheese sauce and baked until golden and bubbling.
Garlic Butter Green Beans – Tender-crisp green beans tossed in melted butter and garlic, perfect for cutting through all that rich steak goodness.
Classic Risotto – Creamy, luxurious, and endlessly comforting, this risotto is a spoonful of pure steakhouse sophistication.
Mashed Sweet Potatoes with Orange and Thyme – Sweet and earthy with a citrusy zing and herbaceous warmth—unexpected but unforgettable.
Classic Twice Baked Potatoes – The original steakhouse sidekick, stuffed with buttery mash, cheese, and a little love.
Creamed Spinach – Silky, savory, and rich with just the right touch of nutmeg—this classic side deserves a place at every table.
Bacon-Maple Hasselback Butternut Squash – A showstopper side with crispy edges, smoky bacon, and a drizzle of maple that brings it all home.
Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!
Twice Baked Potatoes with Blue Cheese and Bacon
Ingredients
For the Potatoes:
- 4 medium baking potatoes (Russet Potatoes)
- 2 tablespoons canola oil
- ½ teaspoon kosher salt
For the Filling:
- ½ cup sour cream
- 6 ounces Point Reyes Blue Cheese crumbled
- ½ cup half-and-half plus more as needed
- 4 tablespoons salted butter cut into chunks
- ½ teaspoon kosher salt to taste
- ½ teaspoon freshly cracked black pepper to taste
- ½ teaspoon garlic powder
- ½ cup grated Parmesan cheese divided
- 8 slices bacon cooked crisp and crumbled
- ½ cup green onions sliced (optional)
Instructions
Bake the Potatoes
- Preheat the oven to 400°F. Position racks in the top and middle.
- Soften the butter. Take it out of the fridge to come to room temperature.
- Prep the potatoes. Scrub and dry thoroughly. Use a fork to poke holes all over each one.4 medium baking potatoes
- Coat with oil and salt. Toss the potatoes in a large bowl with canola oil and kosher salt until evenly coated.2 tablespoons canola oil, ½ teaspoon kosher salt
- Bake directly on the rack. Place them on the top oven rack. Line the middle rack below with foil or a baking sheet to catch any drips. Bake for about 1 hour, or until the skins are crisp and the potatoes are fork-tender.
- Cool slightly. Remove from oven and let them rest until cool enough to handle.
Prepare the Potato Shells
- Halve the potatoes lengthwise. Use a sharp knife and a steady hand.
- Scoop out the centers. Leave about a ¼-inch border inside the skin to keep them sturdy.
- Transfer the scooped-out flesh to a medium mixing bowl.
- Arrange the shells. Set them cut-side up on a parchment-lined baking sheet.
Make the Filling
- Mash the warm potato flesh using a masher until mostly smooth.
- Add the butter. Stir until melted and fully incorporated.4 tablespoons salted butter
- Mix in remaining ingredients. Add sour cream, half-and-half (or milk), blue cheese, bacon, and ¼ cup of the Parmesan cheese. Mix until creamy.
- Adjust consistency. If needed, add more half-and-half one tablespoon at a time for a softer filling.
- ½ teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, ½ teaspoon garlic powder, ½ cup green onions
Stuff and Bake the Potatoes
- Fill each shell generously. Spoon the mixture into each potato, mounding it slightly.
- Top with Parmesan. Sprinkle the remaining ¼ cup evenly over the tops.
- Return to the oven. Bake at 400°F for 10–12 minutes, until heated through and golden on top.
- Serve warm. Best enjoyed straight from the oven.
Notes
- Blue cheese can be replaced with feta or sharp white cheddar for a more mellow flavor.
- Half-and-half can be swapped with whole milk, heavy cream, or even Greek yogurt.
- Canola oil can be substituted with olive oil or melted butter for a richer skin.
- Bacon can be omitted or replaced with crispy shallots for a vegetarian twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven, uncovered, for 15–20 minutes until warmed through and the top is re-crisped. Avoid microwaving if possible—it softens the skins.
- Fill the potato shells, then place them on a baking sheet to freeze until solid. Transfer to a freezer bag or airtight container and store for up to 2 months. Bake from frozen at 375°F for 25–30 minutes, or until heated through.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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