Twice Baked Potatoes Recipe (Cheesy Bacon Stuffed)
This twice baked potatoes recipe starts with baked potatoes, then the fluffy centers get mashed with cottage cheese, cheddar, parmesan, butter, and simple seasonings. You spoon the filling back into the shells, top with crisp bacon, and bake again until warmed through. Keep the potatoes hot when mashing so the filling stays smooth and easy to mix.
Ingredients
Ingredients
Step-by-Step Method
Bake the potatoes
Heat the oven to 400°F (200°C). Wash and dry the potatoes, then prick them a few times with a fork. Bake on a tray for 55–70 minutes, until very tender.
Scoop out the centers
Let the potatoes cool just enough to handle. Slice each one in half lengthwise and scoop out the flesh, leaving a thin shell so the skins hold their shape.
Mash the filling
In a bowl, mash the potato flesh with butter, cottage cheese, salt, pepper, and paprika until smooth. Stir in the onion, celery, half of the cheddar, and half of the parmesan.
Fill and bake again
Spoon the mixture back into the potato skins. Top with the remaining cheeses and the crumbled crisp bacon. Bake for 12–15 minutes, until hot and lightly browned on top.
Serve
Rest for a few minutes, then serve warm. If you like, add a light pinch of paprika right before bringing to the table.