Twice Baked Potatoes

Twice Baked Potatoes

These twice baked potatoes are one of my favourite side dishes. They can be a perfect appetizer or a delicious side to accompany roasts or salads. Stuffed with creamy mashed potatoes, bacon, cheese and fresh parsley, it’s a potato goodness!



Serves 2

  • 4 medium-sized potatoes
  • 2-3 tbsp olive oil
  • 50 g / 1.7 oz bacon, chopped into small pieces
  • 2 handfuls grated cheese (Cheddar, Mozzarella, Parmesan, Gruyère…)
  • 3 tbsp sour cream
  • 1 handful fresh parsley, chopped
  • 1 small red onion, finely chopped
  • sea salt and freshly ground black pepper



  1. Preheat the oven to  200°C / 195 F. Wash the potatoes under running water and pat them dry with a paper towel. Place the potatoes on a baking tray, spread them with the olive oil and bake them for about 50 minutes or until cooked through. Then let the potatoes cool for at least 15 minutes.
  2. Heat a frying pan and add bacon chunks. Fry it over medium-high heat to render the fat and get crispy on all sides, about 5-7 minutes total.
  3. Cut each potato in half lengthwise. Carefully scrape out the insides of potatoes into the mixing bowl, leaving potato shells intact.
  4. Mash the potato pulp until smooth. Add bacon, grated cheese, sour cream, chopped onion, parsley and a little bit of salt and black pepper. Spoon the mixture back into the potato shells.
  5. Bake at 200°C / 195 F for another 15 minutes.

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