Save
Save
Twice Baked Potatoes with Blue Cheese and Bacon
Creamy, cheesy, and packed with smoky bacon, these twice baked potatoes are pure comfort—easy to make, perfect with steak, and guaranteed to steal the spotlight at dinner.
Print
Pin
Servings: 8
Calories: 410kcal
Shop the exact tools and ingredients I use for this recipe
View My Amazon Kitchen
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.½ cup sour cream, 6 ounces Point Reyes Blue Cheese, ½ cup half-and-half, 8 slices bacon
- Adjust consistency. If needed, add more half-and-half one tablespoon at a time for a softer filling.
- Season to taste. Add salt, black pepper, and garlic powder. Stir in green onions, if using.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
Ingredient Swaps:
- 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
Serving: 1 stuffed potato half | Calories: 410kcal | Carbohydrates: 23g | Protein: 12g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 855mg | Potassium: 614mg | Fiber: 2g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 1mg
*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.