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Bacon and Cheese Twice-Baked Potato Recipe

Move over potato skins. There's a new spud in town that makes for the perfect side dish.
Bacon and Cheese Twice-Baked Potato RecipeMitch Mandel and Thomas MacDonald

If you ever see the words “twice baked” on a restaurant menu, beware. Normally that will mean that the dish has been baked in twice the butter, twice the cream, and resulting in yes, you got it: twice the empty fat. But with this twice-baked potato recipe, we keep those numbers in control by employing milk and yogurt to enrich the potatoes, rather than the high-in-calorie alternatives, yet we never leave out important ingredients like crunchy bacon and cheese. Of course, a little bit of cheese and bacon go a long way toward giving the spuds the indulgent feel and taste that they demand, and holding back on quantities keeps the calories in check. This dish is perfect as a side served with a grilled steak or roast chicken, but it could also easily double as potato skins for an appetizer or snack during your next get-together or game watch.

Nutrition: 200 calories, 10 g fat (4 g saturated), 450 mg sodium

Serves 4

You’ll Need

2 medium russet potatoes
Olive oil for coating the potatoes
4 strips bacon, cooked and crumbled (Cook the bacon for 15 minutes on a baking sheet alongside the potatoes.)
1⁄2 cup 2% milk
1 Tbsp butter
2 Tbsp Greek yogurt
1⁄2 cup chopped scallions (green parts only)
1⁄2 cup shredded sharp cheddar cheese
Tabasco to taste
Salt and black pepper to taste

How to Make It

  1. Preheat the oven to 375°F. Prick the potatoes all over with a fork, then rub with a light layer of oil.
  2. Place on the middle rack of the oven and bake for about 40 minutes, until tender all the way through. Increase the oven temperature to 450°F.
  3. When the potatoes have cooled slightly, cut them in half lengthwise and carefully scoop out the flesh, being careful not to tear the skins.
  4. Combine the potato flesh in a mixing bowl with the bacon, milk, butter, yogurt, scallions, about three-fourths of the cheese, Tabasco, and salt and pepper.
  5. Mix thoroughly, then divide among the potato skins.
  6. Top with the remaining cheese. Return to the oven and bake for 7 to 10 minutes, until browned on top.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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