Double‑Baked Potatoes with Bacon, Chives, Sour Cream and Cheddar

Double‑Baked Potatoes with Bacon and Cheddar: A Show‑Stopping Party Dish

This recipe turns ordinary potatoes into an indulgent bite that works perfectly for social gatherings or home dinners. The secret lies in cooking the potatoes in two stages. First, the skins are baked until tender, then scooped out and mixed with a rich, creamy filling before returning to the oven for a second bake that creates a golden, slightly crisp top. The result is a harmonious blend of soft potato flesh and the deep flavor of the added ingredients.

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Begin by preheating the oven to 200 °C (180 °C with a fan or gas setting 4). Choose potatoes of a medium size and score each one with a few shallow cuts using a knife; these incisions help the heat reach the center evenly. Place the potatoes on a baking tray lined with parchment paper. Bake for 45–50 minutes, turning them once halfway through so the heat distributes uniformly. You’re looking for a fluffy interior and a skin that turns a light golden brown and becomes crisp.

When the potatoes are done, cut each

When the potatoes are done, cut each one lengthwise into halves. Using a spoon, gently scoop out the flesh, leaving a thin rim of potato attached to the skin so the shells don’t break. Set the empty skins back on the tray, ready for the filling. In a bowl, combine the scooped potato with crumbled bacon, chopped chives, fresh sour cream and grated cheddar cheese. Mix until the mixture is smooth and evenly seasoned, adjusting salt and pepper to taste.

Generously spoon the filling back into the potato shells, spreading it evenly. Sprinkle a little extra grated cheddar on top for a melty finish. Return the tray to the oven for another 20 minutes, or until the cheese turns a deep brown and the tops are slightly crisp. Serve hot, garnished with a final sprinkle of fresh chives and a few pieces of crunchy bacon for added texture and visual appeal.