Twice Baked Potatoes with Bacon and Cheese

With its crunchy, creamy, filling, loaded with bacon and cheese, its crispy, salty skin, and its hand-held, just-more-than-a-mouthful size, these twice-baked potatoes are a real crowd pleaser. Its an app that anyone can love. Even better, its incredibly versatile. Want it cheesier? Just add more cheese. Any smooth melting cheese will do! Want more bacon? Go ahead. Want something fancy? Try adding some lobster!

We kept it simple, with just the basics, and used smaller potatoes for a more kid-friendly size.

Twice Baked Potatoes with Bacon and Cheese

Servings: 4


  • About one dozen small potatoes
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 1/2 pound bacon, cooked and chopped
  • 1 cup shredded cheese
  • 1/4 cup sour cream
  • 2 tablespoons fresh parsley
  • 1/4 cup Saratoga Garlic Homestead Garlic Aioli


  1. Preheat oven to 400 degrees
  2. Using a fork, pierce the potato skin several times on each potato 
  3. Lightly coat the potatoes in oil and salt, then arrange on a large backing sheet
  4. Bake for 60 minutes, checking regularly after 40 minutes, until potatoes are tender
  5. Remove potatoes, and allow them to cool for 10 minutes
  6. Reduce oven temperature to 350 degrees
  7. Slice each potato in half, and using a small spoon, scrape out the insides into a small mixing bowl, leaving a thin layer and being careful not to tear the skin
  8. Add sour cream, cheese and Saratoga Garlic Homestead Garlic Aioli to the bowl, and mix until smooth.
  9. Fold in bacon and parsley
  10. Spoon potato mixture back into the hollowed out potato skins, and back for another 15 minutes, until the tops start to brown.
  11. Serve hot and enjoy!