Twice Baked Potatoes

5 from 1 vote

A twice baked potato is everything you love about a baked potato, only better. The filling is extra creamy, thanks to the Boursin cheese, and the crispy bacon on top adds the flavorful salty crunch. These are the ultimate side dish, especially when cooking up juicy steaks or a Roasted Chicken on the grill.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Side Dish

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

4 large russet potatoes scrubbed clean and dried
16 ounces bacon diced
4 tablespoons butter softened
1/2 cup sour cream
5.2 ounces Boursin cheese either Garlic & Fine Herbs or Shallot & Chive flavors work
1 cup sharp cheddar shredded and divided
salt and pepper to taste
sliced green onions or minced chives for garnish

Instructions

Bake potatoes: Preheat oven to 400°F. To cook the 4 large russet potatoes, place them directly on the oven rack and cook for 30 minutes. Turn, pierce each potato with a fork a few times, and continue cooking for another 30 minutes. They should feel soft when gently squeezed at this point. If the potatoes are still hard, cook for another 15 minutes, check for softness again, and either remove them from the oven if they are soft or continue rotating them, cooking and squeezing until done. Allow the potatoes to cool enough to handle. Alternatively, you can follow my recipe to make Baked Potatoes in the Instant Pot.
Cook the bacon: While the potatoes are cooking, cook the bacon. Heat a Dutch oven or heavy bottom skillet over medium-high heat. Add the diced 16 ounces bacon to the hot pan. Stir occasionally while it is cooking to prevent burning. As the fat begins to render and bubble, you may need to reduce the heat. When the bacon is fully cooked and crispy, transfer it to a paper towel-lined plate. The grease can be reserved for another use or discarded.
Hollow out the potatoes: Cut the top quarter length off each potato and set it aside. You want to remove just the top section in order to leave enough potato to create a boat. Use a spoon to scoop out as much potato as you can into a large bowl without ripping the skin. Be sure to leave enough potato in the skin to provide a sturdy structure for the refill.
Mix the filling: Combine the scooped-out potato with the 4 tablespoons butter, 1/2 cup sour cream, 5.2 ounces Boursin cheese, and about 3/4 of the 1 cup sharp cheddar (reserve the rest for the top) until well combined. Season with salt and pepper to taste. When the mixture is seasoned enough that you want to forgo putting them back in the skin and eat the entire bowl right then and there, then you're ready to fill the skins.
Refill the skins: Scoop the mixture back into the skins. Use the back of a spoon to gently compact it but take care not to tear the skins. The filling will create a mound over the opening.
Add topping: Smash the cooked bacon pieces and the remaining cheddar cheese onto the top of each potato.
Bake: If cooking immediately, bake on a parchment-lined baking sheet in a 375°F preheated oven for about 20 minutes until fully heated through. Add sliced green onions or minced chives just before serving.

Notes

serving size based on a half potato

If storing to make ahead, place tops back on potatoes, wrap in tightly in aluminum foil, place in a resealable plastic bag, and freeze.

If potatoes are made ahead and stored in the freezer, fully thaw in the refrigerator before cooking. Remove the potato lids prior to cooking. If potatoes are cold from the refrigerator, cooking time will need to be extended to fully reheat.

To cook prepared potatoes over a campfire, place them on a rack above hot coals and remove them when completely heated through.

Nutrition