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Cozy Loaded Twice-Baked Potatoes with Bacon and Chive Sour Cream

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A comforting and easy twice-baked potato recipe loaded with crispy bacon, sharp cheddar cheese, and topped with fresh chive sour cream. Perfect for cozy nights and crowd-pleasing meals.

Ingredients

Scale
  • 4 large russet potatoes
  • 6 slices thick-cut bacon
  • ½ cup full-fat sour cream
  • 2 tablespoons finely chopped fresh chives
  • 1 cup shredded sharp cheddar cheese
  • 3 tablespoons unsalted butter, softened
  • ¼ cup whole milk
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly.
  2. Prick the potatoes a few times with a fork to allow steam to escape. Place them directly on the oven rack or on a baking sheet. Bake for about 50-60 minutes, until skins are crisp and a skewer slides easily through the flesh.
  3. While potatoes bake, chop bacon into small pieces. Fry in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease.
  4. In a small bowl, combine sour cream with finely chopped chives. Season lightly with salt and pepper. Set aside to let the flavors meld.
  5. Once potatoes are baked, let them cool for 5-10 minutes until safe to handle. Slice each potato in half lengthwise.
  6. Scoop out the potato flesh carefully with a spoon, leaving a thin shell to hold its shape. Place the scooped potato in a mixing bowl.
  7. Mash the potato flesh with butter, milk, garlic powder, salt, and pepper until creamy but still a little rustic. Fold in half the shredded cheddar cheese and most of the crispy bacon pieces (reserve some for topping).
  8. Spoon or gently pipe the filling back into the potato skins, mounding slightly. Sprinkle the remaining cheddar cheese and bacon on top.
  9. Bake again at 375°F (190°C) for about 15-20 minutes, or until the cheese is melted and bubbly, and the tops are lightly golden.
  10. Remove from oven and let cool for a couple of minutes before topping each potato with a generous dollop of chive sour cream.

Notes

Use russet potatoes for the best fluffy texture. Drain bacon well to avoid soggy filling. Warm milk before mixing for creamier texture. Be gentle when scooping potato flesh to keep skins intact. Watch cheese closely during second bake to prevent burning. You can swap bacon for smoked turkey or omit for vegetarian versions. Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: twice-baked potatoes, loaded potatoes, bacon, chive sour cream, comfort food, easy potato recipe, cheesy potatoes

Find it online: https://chrisfeasts.com/cozy-loaded-twice-baked-potatoes-with-bacon-and-chive-sour-cream-recipe/