When I picture my perfect baked potato, I want lots of sour cream, bacon, cheese, and green onion. We know bacon makes everything better, and it totally does for these Twice Baked Potatoes. Made with a handful of simple ingredients, these delectable little bites give us all the flavors and textures of the perfect baked potato, in a convenient slice!
Why Make These Twice Baked Potatoes
Simple Ingredient List Easy to Make Delicious Convenient Portion Perfect for Appetizers or Side Dish
Sure, a baked potato topped with cheese, sour cream, and onion is quite delicious, but, it will always feel like something is missing. You know I couldn’t do a recipe like this without lots of bacon! My favorite part is, of course, the toppings. These potato slices are so easy to make and boast the perfect combination of flavor, each bite loaded with melty, cheesy, bacon-y deliciousness.
Ingredient Notes
Russet Potatoes – These are nice and starchy, so they’ll hold up well for this recipe. Russet potatoes are oblong in shape and are thick-skinned. Not only are russet potatoes perfect for baking but they are also perfect for frying! Butter – Unsalted. You can use salted butter as well. Sour cream – Or Greek yogurt, for a healthier version. Milk – Any type of milk, even mild flavored dairy alternatives. Bacon – Any type you like best, even turkey bacon or beef bacon will work. Monterey Jack cheese – Cheddar, Swiss, Colby, Leicester will all be great substitutes.
How To Make Twice Baked Potato Slices
Prep The Potatoes
Make The Filling
Assemble and Bake
Tips
Add a little extra dollop of sour cream on top or to dip when you’re serving these as an appetizer! Try this recipe with sweet potatoes instead for a twist on a classic.
Leftovers
Transfer the leftover twice baked potatoes to an airtight container, in a single layer as to not squish the filling. They will last 3-4 days in the fridge. Make sure the slices have fully cooled down to room temperature before storing them to avoid sweating.
Reheating
While you can reheat these in the microwave, the oven will work best to give you a nice and even reheat. Place the slices on a parchment paper lined baking sheet and cook at 325°F for 10-12 minutes.
Freezing
Make sure the potato slices are cooled completely, then transfer to an airtight container or freezer bag and store in the freezer. The potatoes will last for up to 3 months. Let thaw overnight in the fridge and place the slices on a parchment paper lined baking sheet and bake at 325°F until heated through.
More Related Recipes
Sweet and Sour ChickenCheesy Bacon Ranch PotatoesPotato SkinsFajita Potato BitesSmoked Salmon Blinis
