The potato is so versatile, does anyone ever get bored of them? Cheese is the glue to life, and bacon adds the perfect crunch and salty bite to any dish imaginable.
If you’re thinking of thanksgiving side dishes to make, these are no ordinary mashed potatoes. Twice baked potatoes are my personal favorite because they’re like mashed potatoes with bacon and cheese with a crispy skin to hold it all.
The Cheesiest, Bacon-Filled, Twice Baked Potato
Ingredients
Instructions
Preheat Oven to 420˚F. Wrap baking sheet or baking dish in aluminum foil and set aside.
On the stove, cook 3 pieces of bacon, let cool for 5 minutes, then crumble into bits. Set aside 1 piece of crumbled bacon to use for the topping.
Wash the potatoes, coat them in the olive oil, and place on the baking sheet or dish. Bake for 1 hour.
Take the potatoes out of the oven, and cut them into halves. Lower the oven temperature to 350˚F.
Take a spoon and scoop out most the potato’s flesh, leaving some though for structure.
Mash up the potato flesh with a fork, and add butter, cream cheese, sour cream, cheddar cheese, and crumbled bacon. Mix until everything is thoroughly incorporated.
Scoop the mixture back into the potato skins. Top them off with more cheese and the bacon bits, then bake for 10 minutes.
Be careful upon tasting too soon, let them rest our of the oven for a few minutes because they will be smokin’ hot. Dig in and enjoy.