Bacon and Cheddar Twice Baked Potatoes

By: Polly ConnerPosted: 8/21/24Updated: 8/21/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

These make-ahead Bacon and Cheddar Twice Baked Potatoes are the quintessential side dish for almost any holiday meal. They are a bit healthier than other twice-baked potatoes yet just as rich-tasting. Even better…they are freezer friendly!

“Wowza these were good. I love that they have sweet potato in them. I also love that they can be made in advance to freeze. Thanks!” ⭐️⭐️⭐️⭐️⭐️ – Nikki

Table of Contents

Reasons You’ll Love This Recipe

This particular twice stuffed baked potato recipe happens to be our all-time favorite potato side dish. You’ll want to lick the mixing bowl clean after filling the potato skins at the end. Umm, I’m not speaking from experience, of course.

A few things take Ultimate Bacon and Cheddar Twice Stuffed Potatoes to the top!

They are healthier than most other twice baked potato recipes. These super spuds are just a little leaner in saturated fat and calories than the norm thanks to Greek yogurt and chicken broth. Plus, the added sweet potato and chives not only bump up the nutritional profile (hello, vitamin A and C!), but they also add beautiful color and taste.
You can make them ahead! You can make these ahead of time and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. Prep these in advance of a holiday, so you can focus on your loved ones the day of.
They pair well with so many other recipes. Twice baked potatoes play nice with most main dishes. We’ll share several ideas below.

A twice baked potato on a plate cut in half with a platter of more twice baked potatoes in the background.

Ingredients Needed

Gather these items from the store before getting started.

Baking potatoes – Large russet potatoes are what I usually use.
Sweet potato – Just one to add color and extra nutrition.
Bacon – I prefer to bake bacon in the oven, because it’s so easy. Uncured bacon is preferable.
Chicken broth – Did you know you could easily make your own chicken broth?
Butter
Whole milk plain Greek yogurt – You can sub sour cream.
Salt & pepper
Minced fresh chives – Plus more for garnish.
Shredded cheddar cheese – It’s best to shred your own cheese, if you can. It’s cheaper and melts better.

Ingredients for twice baked potatoes measured out and labeled.

How to Make Twice Baked Potatoes

You can find the full ingredient list and recipe at the bottom of this post, but here’s an overview.

Bake the Potatoes

Scrub the potatoes, poke a few holes in each one with a knife, and wrap only the sweet potato in foil (leave the russets unwrapped). Bake on the top oven rack for about 1 hour, or until soft in the middle when a knife is inserted.

If you’re in a time crunch, consider making Air Fryer Baked Potatoes or Crock Pot Baked Potatoes ahead of time.

Time-Saving Tip

While the potatoes cook, bake your bacon.

Cover a rimmed sheet pan with foil (for easier clean up). Lay out the bacon slices side by side across the rack or pan.

Bake on the bottom rack for 20-25 minutes, or until bacon is cooked to desired doneness. Let cool, and then chop or crumble into small pieces.

Here is more on how to bake your bacon in the oven.

Potatoes on a baking sheet lined with parchment paper.

Prepare the Potatoes for the Filling

When the potatoes are done, let them cool enough to handle. Cut all of the potatoes in half completely. Carefully scoop out the flesh with a spoon and place in a large mixing bowl, making sure to leave a bit of the flesh around all sides to keep the potatoes intact.

Baked Russet and sweet potatoes cut in half long ways laid out on parchment lined baking sheet.

A spoon scooping out the inside of a baked potato and keeping the skin in tact.

Potato skins lined up on a platter ready for twice baked potato filling.

Make the Filling

To the mixing bowl with the potatoes, add the chicken broth, butter, Greek yogurt, salt, pepper, and chives. Use a potato masher or the back of a fork to mash and combine the mixture. Using a spoon, stir in the cheese and the chopped bacon.

Ingredients for twice baked potato filling in a bowl.

Chopped cooked bacon and shredded cheddar cheese being mixed into twice baked potato filling.

Assemble and Bake the Potatoes

Scoop the mixture back into the potato skins evenly. The stuffing will heap over the tops (yum!). (Freezing instructions begin here.)

Bake the potatoes, uncovered, for about 20 minutes, or until heated through and golden brown on top. Garnish with more minced chives.

Twice baked potatoes before going into an oven.

How to Freeze Twice Baked Potatoes

Like many of our freezer meals, these potatoes are prepped right up to the point of baking. This ensures they taste as fresh as possible after freezing, thawing, and baking later.

Freeze For Later: Completely assemble the twice baked potatoes, but don’t bake them for the second time. Cover the 9×13 baking dish with an air-tight lid or with a few layers of foil or plastic wrap to seal tightly. Freeze.

Prepare From Frozen: Thaw potatoes in the refrigerator for 24-48 hours. Bake according to the recipe instructions.

Foil-covered 9x12 baking dish with a label that says Twice Baked Potatoes.

Recipe FAQs

Can you make twice baked potatoes ahead of time?

Absolutely, here’s how:
To Refrigerate: Bake, scoop, and fill the potato skins. Then, cover the potatoes and refrigerate up to 3 days and then bake according to recipe instructions. Just be sure the container is airtight or potatoes might dry out.
To Freeze: Bake, scoop, and fill the potato skins in a casserole dish. Cover the dish with an air-tight lid or with a few layers of foil or plastic wrap to seal tightly. Freeze for 3-6 months. When ready to bake, thaw potatoes in the refrigerator for 24-48 hours and bake according to the recipe.

How long will twice baked potatoes last in the freezer?

Depending on how well you package the meal, twice baked potatoes can last up to 3-6 months in the freezer before the quality begins to diminish.

Do I have to include the sweet potato in this recipe?

Nope. You can substitute it for a regular potato if you don’t have one.

What type of potato is best for twice baked potatoes?

Russet potatoes are commonly used for twice baked potatoes because they have a high starch content and a fluffy texture when baked.

Can twice baked potatoes be made dairy-free?

Many of our recipes work well with dairy-free substitutions but this one won’t play as nicely. If you really want to give it a go, we’d suggest using Kite Hill Cheese in place of the cheese and sour cream.

Twice baked potatoes lined up on a platter.

Recipes That Go Well With Twice Baked Potatoes

Meatloaf Muffins

Beef short ribs on a plate with mashed potatoes and green beans in front of a slow cooker.

Slow Cooker Short Ribs

Seasoned cooked steak sliced on a plate with steamed broccoli and a baked potato.

The Perfect Pan-Seared Steak

Pork tenderloin sliced and on a plate with salad.

Oven Roasted Pork Tenderloin with Dry Rub

Twice baked potatoes on a serving platter.

Photos by Whitney Reist of Sweet Cayenne.

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

Bacon and Cheddar Twice Baked Potatoes

Reasons You’ll Love This Recipe

Ingredients Needed