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Creamy Blue Cheese Twice-Baked Potatoes with Bacon Crunch

blue cheese twice-baked potatoes - featured image
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Golden russet potato shells are filled with a creamy, tangy blue cheese and sour cream mash, then topped with crispy bacon and chives for a crowd-pleasing party side. This easy twice-baked potato recipe is comforting, bold, and perfect for entertaining.

Ingredients

Scale
  • 4 large russet potatoes (about 8 oz each)
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • 6 slices thick-cut bacon
  • 1/2 cup sour cream
  • 3 oz blue cheese, crumbled
  • 2 tbsp unsalted butter, melted
  • 1/4 cup whole milk
  • 2 tbsp chives, finely chopped
  • 1/2 tsp garlic powder
  • 2 tbsp grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil.
  2. Scrub potatoes clean, pat dry, and prick each a few times with a fork. Rub skins with olive oil and sprinkle with salt. Place on baking sheet and bake for 50-60 minutes until skins are crisp and insides are soft.
  3. Lay bacon slices on a wire rack over another baking sheet (or directly on foil). Bake during the last 20 minutes of potato cooking time, or until bacon is crispy. Drain on paper towels and chop into bits once cool.
  4. Let potatoes cool for about 10 minutes. Slice each lengthwise and carefully scoop out most of the flesh into a large bowl, leaving about 1/4 inch border in the skins.
  5. To the potato flesh, add sour cream, blue cheese, melted butter, milk, chives, garlic powder, salt, and pepper. Mash with a potato masher or electric mixer until creamy. Taste and adjust seasoning.
  6. Spoon or pipe the creamy mixture back into the potato shells, mounding it up. Sprinkle with extra blue cheese and chopped bacon.
  7. Return filled potatoes to the baking sheet. Bake at 400°F (200°C) for 15-20 minutes, until tops are golden and filling is heated through. For extra crunch, broil for 2-3 minutes at the end.
  8. Sprinkle with more chives, extra bacon, and Parmesan if desired. Serve hot.

Notes

For vegetarian, skip bacon and top with crispy onions or mushrooms. Use creamy blue cheese for best texture. Prep filling while potatoes and bacon bake for efficiency. Filling can be made ahead and stuffed just before baking. Taste and adjust blue cheese to preference; some brands are stronger than others.

Nutrition

Keywords: twice-baked potatoes, blue cheese, bacon, party side, comfort food, gluten-free, easy potatoes, creamy potatoes, entertaining, holiday recipes

Find it online: https://wigglebite.com/creamy-blue-cheese-twice-baked-potatoes-recipe-with-bacon-crunch-easy-party-side/