Twice Baked Potatoes
Creamy, cheesy, and loaded with flavor, these twice baked potatoes combine garlic cream cheese, crispy bacon, spring onions, and cheddar. This easy, fiber-rich recipe makes a comforting dinner or side dish, perfect for meal prep or a cozy family meal.
Equipment
- 1 large baking sheet
- 1 ovenproof dish
- 1 large mixing bowl
- 1 knife
- 1 fork
- Measuring Spoons
- Grater
Ingredients
- 2 large baking potatoes approx. 450g each
- 2 tsp olive oil optional
- 200 g garlic & herb cream cheese
- 4 rashers streaky bacon
- 5 spring onions thinly sliced
- 100 g cheddar cheese grated
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Select two large baking potatoes, each weighing about 450 grams for even cooking. Wash thoroughly under cold running water to remove any dirt or debris, then pat dry with a clean towel. Rub each potato with about 1 teaspoon of olive oil, if desired, to help crisp the skin, and sprinkle lightly with salt. This step enhances flavor and gives the skins a golden finish, but it is optional if you prefer.
- Bake the Potatoes: Place the prepared potatoes on a large baking sheet, ensuring they are spaced apart for even heat circulation. Preheat your oven to 200°C (Fan). Bake the potatoes for about 1 hour, turning them halfway through (after about 30 minutes) to promote even cooking. Check tenderness after an hour by piercing with a sharp knife; the knife should slide in easily. If needed, return potatoes to the oven in 10-minute intervals until fully soft inside. Once baked, remove from the oven and let cool for 10–15 minutes before handling.
- Cook the Bacon: While the potatoes are baking, cook four rashers of streaky bacon in a frying pan over medium heat. Fry until the bacon is crisp and golden brown, about 6–8 minutes. Watch closely to avoid burning. Remove the cooked bacon from the pan and place on kitchen paper to drain excess fat. Chop into small pieces so it blends evenly into the filling.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, add 200g of garlic and herb cream cheese. Break it apart slightly with a spoon to make blending easier. Add the crispy bacon pieces and about two-thirds of the thinly sliced spring onions. Mix gently so the ingredients combine evenly. This mixture forms the flavorful base for your filling.
- Scoop Out the Potato Flesh: When the baked potatoes have cooled enough to handle, slice each lengthwise into two equal halves. Using a spoon, carefully scoop out the potato flesh, leaving about a 0.5 cm border of potato around the skin to ensure structure. Place the scooped flesh into the mixing bowl with the cream cheese mixture.
- Mash and Season the Filling: Mash the potato flesh with the cream cheese, bacon, and spring onions using a fork. Keep some texture rather than making it completely smooth to enhance mouthfeel. Taste and season with salt and freshly ground black pepper according to preference. Proper seasoning at this stage ensures every bite is flavorful.
- Fill the Potato Skins: Place the empty potato skins into an ovenproof dish. Spoon the potato mixture evenly into the four skins, pressing gently to make sure they hold the filling neatly without spilling over. A generous fill creates a satisfying final dish.
- Prepare the Cheese Topping: In a small bowl, mix the remaining third of sliced spring onions with 100g of grated cheddar cheese. This mixture will form a flavorful, golden topping for your potatoes, adding both taste and texture.
- Top the Potatoes: Sprinkle the cheese and spring onion topping evenly over the filled potato skins, making sure each one gets a good layer. This topping will melt beautifully in the oven and create a delightful golden crust.
- Final Bake and Serve: Reduce the oven temperature to 180°C (Fan). Place the filled potatoes back into the oven and bake for about 20 minutes, or until the cheese topping is melted, bubbling, and golden. Remove from the oven and let them rest for 2–3 minutes before serving. Garnish with extra spring onions or herbs for a professional finish, and serve immediately while warm.
Notes
- Use large, evenly sized baking potatoes for consistent cooking. Varieties like Russet or Maris Piper work especially well due to their fluffy texture when baked.
- For richer flavor, swap garlic & herb cream cheese for a blend of plain cream cheese and roasted garlic paste.
- Bacon can be replaced with plant-based alternatives for a vegetarian version.
- Spring onions add freshness, but leeks or chives are great substitutions for different flavor notes.
- If you prefer a crispier finish, broil the potatoes for 1–2 minutes at the end of baking to brown the cheese topping.
