Servings: 4
These twice-baked potatoes are the kind of cozy, celebratory side dish that shines on a winter holiday table. Crispy potato skins are filled with a creamy, cheesy, and Hempler’s Bacon. Serve them alongside your roast, glazed ham, or turkey — and they make a star for Christmas dinner, New Year’s feasts, or any festive winter gathering.
You can prep most of it ahead and pop them in the oven just before serving so your kitchen stays calm on the big day.
Ingredients
4 large russet potatoes
8 slices Hempler’s Bacon, cooked and crumbled
1 ½ cups shredded cheddar cheese (divided)
½ cup sour cream
¼ cup heavy cream
2 tablespoon butter
2 Tbsp chopped chives or green onions
½ tsp garlic powder
Salt & pepper to taste
Instructions
Bake Potatoes: Preheat oven to 400°F. Pierce potatoes with a fork and bake until tender, about 1 hour. Cool slightly.
Cook Bacon: While potatoes bake, cook bacon until crisp. Crumble and set aside.
Scoop & Mix: Cut potatoes in half. Scoop flesh into a bowl, leaving a thin shell. Mash with sour cream, heavy cream, garlic powder, salt, and pepper. Stir in half the cheese, most of the bacon, and half the chives.
Fill & Bake Again: Spoon filling into shells. Top with remaining cheese. Bake at 350°F for 15–20 minutes, until hot and golden.
Finish: Top with remaining bacon, chives, and a sprinkle of paprika. Serve warm.
Servings: 4