Creamy, cheesy, and perfectly portioned, these twice baked potatoes are hands-down one of my favorite crowd-pleasing appetizers or side dishes. Made with mini Dutch potatoes, goat cheese, and a touch of crispy applewood smoked bacon, this recipe delivers that indulgent comfort-food flavor without being overly heavy.
Plus, using nutrient-rich ingredients like chives and ghee adds subtle health benefits — chives are packed with antioxidants, and potatoes provide a good dose of potassium and vitamin C. Whether you’re prepping for a holiday gathering or a weeknight dinner, these little bites of cheesy perfection are always a hit.
The Secret to Perfectly Creamy Twice Baked Potatoes
The secret to creamy, uniform potatoes is starting with mini Dutch potatoes that are all roughly the same size. After roasting them to golden perfection with a little bacon grease, the fluffy insides are scooped out and combined with goat cheese, ghee, chives, and chicken stock (or milk if you prefer). I mean, how insane does that sound?!
This filling not only creates a rich, smooth texture but also packs in flavor and protein, making it more satisfying than your typical baked potato. A sprinkle of shredded goat cheddar and the reserved crispy bacon on top finishes them off to perfection.
If you like my Creamy Buttery Mashed Potatoes, then you will be just as obsessed with these twice baked cuties. Trust me — they’re totally worth the little extra effort!
Why These Mini Twice Baked Potatoes Are So Crowd-Pleasing
These cheesy twice baked potatoes aren’t just delicious — they’re versatile, too. You can swap in regular cheddar if you can’t find goat cheddar, or skip the bacon for a vegetarian-friendly version.
They also make a naturally gluten-free, no added sugar appetizer or side dish, perfect for holiday spreads or casual get-togethers.
Each bite-sized potato is packed with creamy filling, a pop of fresh chives, and that irresistible crispy topping, making them ideal for entertaining or meal prep. Bonus: using small, uniform potatoes ensures they bake evenly and look gorge on the table. Hope you love ‘em! Let me know what you think below.
Ingredients You’ll Need:
For the bacon:
- Thick-cut no-sugar-added applewood smoked bacon (I like Applegate)
For the potatoes:
- Mini Dutch potatoes (about 20 potatoes)
- Kosher salt
- Freshly ground black pepper
To make the filling:
- Fresh chives
- Goat cheese
- Ghee
- Chicken stock (or sub whole milk if you are not lactose-sensitive)
- Kosher salt
- Freshly ground black pepper
- Shredded goat cheddar
How To Make Best Twice Baked Potatoes (Creamy & Easy!)
A few prep notes:
- Look for potatoes that are about the size of a golf ball or slightly larger. You want these to be one-to-two bite-sized!
- It’s very important your potatoes are uniform in size. If they are varied, they will not cook evenly. You may need to purchase a few bags of potatoes to make sure you can have potatoes that are the same size. I find 1.5 pounds is generally 18-22 potatoes.
- You can swap regular sharp cheddar in place of goat cheddar if you can’t find it!
- Don’t want to coat the potatoes in bacon grease? Simply swap it out for 1 tablespoon of olive oil.
For the bacon:
Line a baking sheet with parchment paper. Add the bacon and transfer to the cold oven. Turn the heat to 375°F.
Bake for 20 to 22 minutes, until the bacon is crisp.
Transfer the cooked bacon to a paper-towel-lined plate to soak up the excess grease. Chop the bacon into small pieces and set aside.
For the potatoes:
Increase the oven heat to 400°F.
Carefully lift the parchment up and drain the grease off the sheet. Line the baking sheet with a new sheet of parchment.
To the sheet, add the potatoes and 1 tablespoon of the reserved bacon grease, discarding the rest.
Season the potatoes with salt and pepper. Massage the grease and seasoning into the potatoes and arrange in a single layer.
Transfer to the oven and bake for 20 to 22 minutes, or until the potatoes are fork-tender and golden on the bottom.
Remove from the oven and allow them to cool to the touch. You will burn your fingers otherwise!
To make the filling & To Serve:
Once the potatoes have cooled to the touch, start making the filling.
Using a paring knife, cut the top ⅓ of the potato off. Repeat with all of the potatoes.
Remove the skin from all of the “caps” that you just removed, and transfer the flesh of the potatoes to a medium bowl. Discard the skins.
Using a small spoon, gently spoon the centers out of the potatoes, being careful not to scrape too much out (they will not hold their shape if you do this). Transfer the potato flesh into the bowl with the other reserved potato.
Arrange the potatoes, cut side up, back on the sheet.
If you have a ricer, rice the potato flesh into a large bowl. If not, add the flesh directly to the bowl. You will need to mash it more this way but it will still work great.
To the potatoes, add the goat cheese, ghee, 4 tablespoons of chives, all the bacon aside from 1 tablespoon, salt, and pepper. Mix to combine. Begin to add the broth or milk in 1 tablespoon increments until you reach a smooth consistency. Add in ¼ cup of the cheddar cheese and mix to combine.
Spoon the filling into each potato, gently pressing it into the potato skin and then piling it high. Repeat with the remaining potatoes, adding them back to the sheet. You may have a bit of extra filling.
Finish the potatoes with the remaining 1 tablespoon of chopped bacon and ¼ cup of cheese.
Transfer to the oven and bake for 15 minutes, until the tops are starting to bubble and are slightly golden. Finish with the remaining tablespoon of chives. Cool for 10 minutes before serving. Enjoy!
Recipe Substitutions & Questions
Here are some easy swaps and tips to help you customize these twice baked potatoes to your taste or dietary needs.
- Bacon: Swap for turkey sausage, pork sausage, or a plant-based bacon alternative. Just keep in mind some options may be saltier, so adjust seasoning as needed.
- Mini Dutch potatoes: Small red potatoes, Yukon Golds, or baby fingerlings work well too.
- Goat cheddar: Try sharp cheddar, Gruyère, or Fontina for a similar melty finish.
- Goat cheese: Cream cheese, ricotta, or mascarpone are all great substitutes if you want a milder flavor.
- Ghee: Use unsalted butter or olive oil for a dairy-free option.
- Chicken stock: Whole milk, unsweetened plant milk, or vegetable broth can be used to achieve the same creamy texture.
- Chives: Green onions, scallions, or finely chopped parsley work beautifully for a fresh, oniony pop.
- Shredded cheese topping: Mozzarella, cheddar, or a dairy-free cheese alternative can be swapped in without losing that cheesy finish.
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Can I make twice baked potatoes ahead of time?
Yes! You can prep the potatoes and filling up to a day in advance. Simply bake the potatoes, scoop out the centers, and mix the filling. Store the filled potatoes in an airtight container in the fridge. When ready to serve, top with cheese and bacon, then bake at 375–400°F for 15–20 minutes until warmed through and golden. This makes them perfect for holiday meals or entertaining.
What’s the best potato to use for twice baked potatoes?
Mini Dutch potatoes are ideal because they’re uniform in size and cook evenly. Small red potatoes, Yukon Golds, or baby fingerlings are great alternatives. The key is to choose potatoes that are roughly the same size so they bake uniformly and hold their shape when scooped and filled.
How do I get creamy, perfectly smooth filling for twice baked potatoes?
The secret is scooping out the potato flesh gently and mixing it with goat cheese, ghee, and a little chicken stock (or milk) in small increments until smooth. Using a ricer makes this even easier, but careful mashing works too. Be gentle when filling the potato shells to avoid tearing the skins, and top with shredded cheese for that irresistible bubbly finish.
More Delicious Appetizer & Side Dish Recipes:
- Dairy-Free Potato Gratin
- Creamy Buttery Mashed Potatoes
- Roasted Veggies with Bacon and Pepita Pesto
- Maple Roasted Sweet Potatoes with Whipped Feta & Hot Honey
- Easy Prosciutto-Wrapped Stuffed Dates with Goat Cheese & Hot Honey
Best Twice Baked Potatoes (Creamy & Easy!)
Ingredients
For the Bacon:
- 4 slices thick-cut no-sugar-added applewood smoked bacon, (I like Applegate)
For the Potatoes:
- 1.5 lb. mini Dutch potatoes, (about 20 potatoes)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Filling:
- 5 tablespoons minced fresh chives, divided
- 3 ounces goat cheese, room temperature
- 2 tablespoons ghee, room temperature
- 3-4 tablespoons chicken stock, room temperature (or sub whole milk if you are not lactose-sensitive)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup shredded goat cheddar, divided
Instructions
A few prep notes:
- Look for potatoes that are about the size of a golf ball or slightly larger. You want these to be one-to-two bite-sized!
- It’s very important your potatoes are uniform in size. If they are varied, they will not cook evenly. You may need to purchase a few bags of potatoes to make sure you can have potatoes that are the same size. I find 1.5 pounds is generally 18-22 potatoes.
- You can swap regular sharp cheddar in place of goat cheddar if you can’t find it!
- Don’t want to coat the potatoes in bacon grease? Simply swap it out for 1 tablespoon of olive oil.
For the Bacon:
- Line a baking sheet with parchment paper. Add the bacon and transfer to the cold oven. Turn the heat to 375°F.
- Bake for 20 to 22 minutes, until the bacon is crisp.
- Transfer the cooked bacon to a paper-towel-lined plate to soak up the excess grease. Chop the bacon into small pieces and set aside.
For the Potatoes:
- Increase the oven heat to 400°F.
- Carefully lift the parchment up and drain the grease off the sheet. Line the baking sheet with a new sheet of parchment.
- To the sheet, add the potatoes and 1 tablespoon of the reserved bacon grease, discarding the rest.
- Season the potatoes with salt and pepper. Massage the grease and seasoning into the potatoes and arrange in a single layer.
- Transfer to the oven and bake for 20 to 22 minutes, or until the potatoes are fork-tender and golden on the bottom.
- Remove from the oven and allow them to cool to the touch. You will burn your fingers otherwise!
For the Filling & To Serve:
- Once the potatoes have cooled to the touch, start making the filling.
- Using a paring knife, cut the top ⅓ of the potato off. Repeat with all of the potatoes.
- Remove the skin from all of the “caps” that you just removed, and transfer the flesh of the potatoes to a medium bowl. Discard the skins.
- Using a small spoon, gently spoon the centers out of the potatoes, being careful not to scrape too much out (they will not hold their shape if you do this). Transfer the potato flesh into the bowl with the other reserved potato.
- Arrange the potatoes, cut side up, back on the sheet.
- If you have a ricer, rice the potato flesh into a large bowl. If not, add the flesh directly to the bowl. You will need to mash it more this way but it will still work great.
- To the potatoes, add the goat cheese, ghee, 4 tablespoons of chives, all the bacon aside from 1 tablespoon, salt, and pepper. Mix to combine. Begin to add the broth or milk in 1 tablespoon increments until you reach a smooth consistency. Add in ¼ cup of the cheddar cheese and mix to combine.
- Spoon the filling into each potato, gently pressing it into the potato skin and then piling it high. Repeat with the remaining potatoes, adding them back to the sheet. You may have a bit of extra filling.
- Finish the potatoes with the remaining 1 tablespoon of chopped bacon and ¼ cup of cheese.
- Transfer to the oven and bake for 15 minutes, until the tops are starting to bubble and are slightly golden. Finish with the remaining tablespoon of chives. Cool for 10 minutes before serving. Enjoy!
