Twice-baked Potatoes with Bacon and Cheese Recipe

Prep Time Cook Time Serves
15m 1h30m 8 stuffed halves

Twice-baked potatoes are just another reason why I think potatoes are the best vegetable out there. You can’t bake, scoop, stuff and bake again many things. Then there is also the fact that all you need to do is add some tart yogurt, salt, pepper, bacon and cheese and that soft, silky potato filling is lifted to a whole new level.


  • 4 medium baking potatoes
  • 1/2 cup greek yogurt
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 4 strips bacon, cooked until crisp
  • 1 cup plus 1/2 cup grated cheddar or comté cheese
  • 1/4 cup finely chopped parsley


Preheat oven to 375˚F.

Wash and dry the potatoes. Pierce each potato several times with a fork. Bake in the oven until cooked through, about 1 hour.

While the potatoes are baking, fry the bacon until crisp. Transfer to a paper towel-lined plate.

Once the potatoes are cool enough to handle, cut in half lengthwise and scoop out the insides, leaving a thin shell. In a medium bowl, mash together the scooped potatoes, yogurt, butter, salt and pepper, using a large fork or potato masher. Crumble the bacon into the mix and add a cup of cheese and the parsley. Stir to combine. Taste the mixture and adjust the salt or pepper to your taste.

Place the potato shells into an oven-proof baking dish. Fill with the mixture, taking care not to pack the potatoes too tightly. Top with the remaining 1/2 cup of cheese. Bake in the oven for 20-25 minutes or until the potatoes are warmed through and the cheese has melted on top. If you want a nice golden color on top, you can finish them off under a broiler set on medium high for the last couple minutes.

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