Looking for the perfect recipe for Twice Baked Potatoes with Bacon? Look no further! This one has everything you want. Crispy skin and fluffy filling loaded with cheesy goodness.
I partnered with the Idaho Potato Commission for this post to introduce you to the new book – Smashed Mashed, Boiled & Baked by Raghavan Iyer, however, the thoughts and opinions are always my own.
There’s something about a twice baked potato that gets me excited. I always think of them as a laborious side dish reserved for fancy restaurants and find myself never making them at home. But like most things, testing this recipe proved that putting the time in to make something from scratch has its rewards. By the time I was stuffing these spuds for the final bake, I was finding myself salivating at the meal to come. Loaded with bacon, cheese, and all that potato-y goodness, these Twice Baked Potatoes are the best of both creamy mashed potatoes, and the crisp skin of a perfectly baked potato. So good, these are perfect as a main dish – for fear they may just outshine the famous family roast recipe.
Whether you are making this as a side dish, or for a meal on their own, these twice baked potatoes can be started up to two days ahead of time and refrigerated until ready to bake. I also found that after baked, they keep well stored in an airtight container in the fridge for a few days (perfect for making a few extra and having ready on the go for weekday lunches). Make sure to re-heat in an oven as microwaves will make that perfect potato skin mushy.
Now that you have this perfect recipe for Twice Baked Potatoes, think of the possibilities of what else you could stuff them with!
Be sure to check out the new all-potato cookbook Smashed Mashed, Boiled & Baked for even more potato inspiration! I personally bookmarked a sexy biscuit recipe and some homemade pierogies to try next!