Four Cheese & Bacon Twice Baked Potatoes

Lauren Conforti


These potatoes are so smooth & creamy, thanks to the addition of heavy cream and cream cheese.


★★★★★ 1 vote

15 Min
1 Hr


  • 4
    baking potatoes
  • 6 slice
    bacon, divided
  • 1/3 c
    mozzarella cheese, shredded
  • 1/3 c
    parmesan cheese, shredded
  • 1/3 c
    cheddar cheese, shredded
  • 2 Tbsp
    cream cheese
  • 2 Tbsp
  • 2-3 Tbsp
    heavy cream
  • ·
    salt & pepper, to taste

How to Make Four Cheese & Bacon Twice Baked Potatoes


  1. Preheat oven to 375. With a fork, poke holes 2-3 times across the top of each potato. Bake for 45 mins to 1 hour, or until potatoes are soft when lightly squeezing the sides. Remove from oven and set aside until cool enough to handle.
  2. Meanwhile, cook bacon until crisp. Crumble & divide to approximately 4 slices & 2 slices. Set aside to drain.
  3. Using a sharp knife, cut the tops off of the potatoes & scoop out the soft potato inside. Be careful not to break the sides. (Leave a little soft potato on the “lids” to make baked potato skins)
  4. In a bowl combine the potato, butter, heavy cream, S&P, mozzarella, Parmesan, cream cheese & 4 slices of bacon. Mix until smooth.
  5. Spoon the potato mixture back into the shells. Set on baking dish with the potato skins (season skins with S&P)
  6. Top potatoes & skins with cheddar & remaining bacon. Place back into oven and continue baking until cheese is melted & golden. Serve.

Printable Recipe Card

About Four Cheese & Bacon Twice Baked Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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