There is nothing better than creamy, cheesy, bacon-topped potatoes. This dish is true comfort food with a twist with delicious crunchy potato skins in every bite! Try topping these potatoes with an extra heap of sour cream, another type of cheese, like smoked gouda, or a few slices of pickled jalapenos for a bit of a kick.
Serve this dish with a roasted chicken and green salad for a delicious family meal. Or, you can bring this to your favorite holiday gathering and impress your friends. There is nothing better than a crowd-pleasing potato dish, but give your loved ones what they deserve, something unique and fun.
“Everything about this recipe is just on point! There is a right amount of cheese, potato skins are perfectly crispy and bacon crumbles are bringing extra crunch to the creamy potatoes. It’s a great recipe that whole family can enjoy as a side or even a main dish.” —Tara Omidvar
A Note From Our Recipe Tester
Ingredients
-
2 tablespoons olive oil, more for the baking dish
-
6 medium russet potatoes
-
2 teaspoons salt, more to taste
-
1/2 cup melted unsalted butter, divided
-
2/3 cup sour cream
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon dried parsley
-
2 1/2 cups shredded cheddar cheese, divided
-
1/2 cup heavy cream
-
10 slices thick-cut bacon, cooked and crumbled
-
2 to 3 medium green onions, thinly sliced, for garnish
Steps to Make It
-
Gather the ingredients.
The Spruce Eats / Julia Hartbeck
-
Position a rack in the center of the oven and heat to 400 F. Coat a 9×13 inch baking dish generously with olive oil.
The Spruce Eats / Julia Hartbeck
-
Using a fork, poke holes on all sides of the potatoes.
The Spruce Eats / Julia Hartbeck
-
Rub the potato skins all over with 2 tablespoons of olive oil. Place on the prepared baking dish and salt generously.
The Spruce Eats / Julia Hartbeck
-
Bake until the potatoes are very tender when pierced with a paring knife, 40 to 50 minutes. Let cool.
The Spruce Eats / Julia Hartbeck
-
When the potatoes are cool to the touch, halve lengthwise.
The Spruce Eats / Julia Hartbeck
-
Scoop the flesh into a large bowl, leaving the skins intact. Set the bowl aside.
The Spruce Eats / Julia Hartbeck
-
Put the potato skins in the baking dish, skin side down.
The Spruce Eats / Julia Hartbeck
-
Brush the insides of the empty skins generously with some of the melted butter. Sprinkle with salt.
The Spruce Eats / Julia Hartbeck
-
Return to the oven and roast until the skins begin to turn golden, 4 to 5 minutes. Lower the oven to 350 F.
The Spruce Eats / Julia Hartbeck
-
Meanwhile, mash the potatoes in the bowl until smooth.
The Spruce Eats / Julia Hartbeck
-
With a silicone spatula, fold in the remaining melted butter, sour cream, garlic powder, onion powder, dried parsley, and 2 cups cheddar cheese.
The Spruce Eats / Julia Hartbeck
-
Add the heavy cream and continue folding until the mixture is well combined.
The Spruce Eats / Julia Hartbeck
-
Spread the mixture evenly inside the potato skins in the baking dish.
The Spruce Eats / Julia Hartbeck
-
Top the potatoes evenly with the remaining 1/2 cup of cheese and the bacon.
The Spruce Eats / Julia Hartbeck
-
Bake until the cheese is melted and bubbling, about 25 minutes.
The Spruce Eats / Julia Hartbeck
-
Top with sliced green onions and serve immediately.
The Spruce Eats / Julia Hartbeck
Make Ahead
One way to get ahead of the prep is to bake the potatoes and allow them to cool beforehand. Once cooled, scoop the insides into an airtight container and store them in the fridge for up to a week. This will take hours off your prep time.
As for the potato skins, store those in an airtight container with parchment between them to keep them from sticking to one another.
