Twice-Baked Bacon and Cheese Stuffed Potatoes

by Nancy

These twice-baked brown butter, bacon and cheese stuffed potatoes make the perfect finger food appetizer or side dish.

Browned Butter Bacon Potato Bites on plate

Potatoes, browned butter, bacon and cheese all in one delicious bite.

Small baked potatoes cut in half and hollowed out make a wonderful finger food vessel for holding ingredients.

And in this recipe, the filling inside of the potatoes is made with comfort food favorites.

About this Recipe

These twice-baked salt crusted stuffed potatoes are first covered in olive oil and lightly coated with sea salt.

Then the potatoes are baked once, hollowed out and filled with a mixture of potato, browned butter, bacon, Swiss cheese and green onion.

Then back into the oven they go for a quick warm up just until the cheese melts.

For Serving

These stuffed potatoes are served warm and can be partially made ahead of time.

To make them ahead of time, they’re prepared up to the point just before baking them for the second time.

Then just before serving, they’re warmed up in the oven.

And the good news is that not only do these potatoes taste amazing, but they also make the house smell really good…sort of like French fries without the oil.

A delicious aroma of food for family, friends or guests is always a good thing.

Let’s check out the ingredients.

Russet potatoes, Swiss cheese, cooked bacon bits, butter, sea salt (or other coarse salt), olive oil, ground pepper, green onions.

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Prepare the Potatoes

Preheat oven to 375 degrees F.

Wash and Dry:

Wash and dry the potatoes.

Add Olive Oil:

Set the potatoes on a large plate and drizzle olive oil on them…

…rub the olive oil on all sides.

Coat with Coarse Salt:

Sprinkle sea salt over all sides of the potatoes.

Cut:

Cut off the rounded ends of each potato.

Just enough so that the top and bottom surfaces of the potatoes are flat.

Next,

…cut the potatoes in half widthwise.

Add Potatoes to Cookie Sheet

On an ungreased cookie sheet, place the potatoes with the smallest diameter-side facing down so that they look like a small cup.

If the top surface of the potato is uneven or slanted, thinly slice it so that it’s flat.

First-Bake

Bake the potatoes uncovered in a preheated oven (at 375 degrees F.)…

…until they’re cooked all the way through, and the tops are slightly brown (about 40 minutes depending on the size of the potatoes).

For the Filling

Start this after the potatoes are done cooking and they’re cool enough to handle.

Green Onion:

Finely chop the…

…green onions…

…including the green tops.

Set aside.

Swiss Cheese:

Finely chop the Swiss cheese and set aside for just a moment.

Hollow Out the Potatoes:

Once the potatoes are done baking (leave the oven on to twice-back the potatoes)…and when they’re cool enough to handle, make a circular cut inside the top of the potato leaving a 1/4-inch-wide edge.

Pull off the thin layer of browned potato that’s on top, and discard (or try it out for a snack).

With a small spoon, carefully scoop out the inside of the potato (leave 1/4-inch thickness on the bottom of the potato) and…

…add it to a medium size bowl.

Set the bowl aside for just a moment.

Browned Butter:

Heat a small pan on medium heat and add butter.

Stir the butter as it melts.

Continuously stir until it turns a light golden color.

Then add the browned butter to…

…the bowl with the potatoes.

Chopped Green Onion and Potatoes in bowl

To the bowl, add the cut green onions…

…cut Swiss cheese…

…cooked bacon bits…

…and pepper.

Stir the ingredients in the bowl together.

Fill the Potatoes

Spoon the potato mixture into the hollowed-out potatoes.

Top with more cooked bacon bits.

Second-Bake

Twice-Baked – Bake the potatoes in a preheated oven (at 375 degrees F.) until the cheese melts (about 10 minutes).

Serve

Browned Butter Bacon Cheese Potato Bites

Serve warm as…

…an appetizer or side dish.

Thank you so much for stopping by CCC!

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Twice-Baked Browned Butter, Bacon & Cheese Potatoes

Your friends and family thank you in advance for making these.

5 from 2 votes

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Yield: 4 Servings

Prep: 25

Cook: 55

Total: 1 20

Ingredients

Potatoes:

4 small to medium size whole russet potatoes washed and dried
1 tablespoon olive oil
4 teaspoons sea salt or kosher salt or other course salt

Filling:

Salted baked potatoes
2 tablespoons butter browned
2 whole green onions finely chopped including the green tops
7 slices (4 x 4 inch size) of Swiss cheese finely chopped
2 tablespoons cooked bacon bits
1/4 teaspoon ground black pepper

Instructions

For the Potatoes:

Preheat oven to 375 degrees F.
Olive Oil and Salt – Place the washed and dried potatoes on a large plate. Drizzle olive oil on the potatoes and rub it on all sides. Then sprinkle the sea salt over all sides of the potatoes.
Cut the Potatoes – Cut off the rounded ends of each potato. Just enough so that the top and bottom surfaces of the potatoes are flat.
Next cut the potatoes in half widthwise.
Place on Pan – On an ungreased cookie sheet, place the potatoes with the smallest diameter-side facing down so that they look like a small cup. If the top surface of the potato is uneven or slanted, thinly slice it so that it's flat.

First-Bake:

Bake the potatoes uncovered in a preheated oven (at 375 degrees F.) until they're cooked all the way through and the tops are slightly brown (about 40 minutes depending on the size of the potatoes).

Hollow Out the Potatoes:

Once the potatoes are done baking (leave the oven on to twice-back the potatoes), and when they're cool enough to handle, make a circular cut inside the top of the potato leaving a 1/4-inch wide edge.
Pull off the thin layer of browned potato that’s on top and discard (or try it out for a snack).
With a small spoon, carefully scoop out the inside of the potato (leave 1/4-inch thickness on the bottom of the potato) and add it to a medium size bowl. Set aside for just a moment.

Browned Butter:

Heat a small pan on medium heat and add butter. Stir the butter as it melts. Continuously stir until it turns a light golden color.

Filling:

To the bowl with the potatoes, add the browned butter, finely chopped green onions, finely chopped Swiss cheese, cooked bacon bits, and ground pepper. Stir together.