Creamy, cheesy, and perfectly portioned, these twice baked potatoes are one of my favorite crowd-pleasing appetizers or side dishes. Made with mini Dutch potatoes, tangy goat cheese, and a bit of crispy applewood smoked bacon, the results are indulgent without feeling overly heavy.
Using nutrient-rich ingredients like fresh chives and ghee also adds subtle benefits — chives bring antioxidants while potatoes supply potassium and vitamin C. Whether you’re planning a holiday spread or a casual weeknight meal, these bite-sized, cheesy potatoes always disappear fast.
The Secret to Perfectly Creamy Twice Baked Potatoes
The key to even, creamy twice baked potatoes is starting with mini Dutch potatoes that are all about the same size. Roast them until the skins are golden, then scoop the fluffy centers and mix with goat cheese, ghee, chives, and a splash of chicken stock or milk. The result is a silky, flavorful filling that’s richer and more satisfying than a standard baked potato.
The filling delivers smooth texture, savory flavor, and some protein from the goat cheese and bacon. A final sprinkle of shredded goat cheddar and the reserved crispy bacon add a golden, crunchy finish.
Why These Mini Twice Baked Potatoes Are So Crowd-Pleasing
These cheesy twice baked potatoes are versatile and easy to adapt. Use regular cheddar if goat cheddar isn’t available, or omit the bacon for a vegetarian version. They’re naturally gluten-free and contain no added sugar, making them a great option for a variety of diets.
Each small potato is filled with a creamy mixture, topped with fresh chives and crisp bacon for contrast in flavor and texture. Choosing small, uniform potatoes ensures even cooking and an attractive presentation for parties or family dinners.
Ingredients You’ll Need:
For the bacon:
- Thick-cut no-sugar-added applewood smoked bacon (4 slices)
For the potatoes:
- Mini Dutch potatoes (about 1.5 lb., roughly 18–22 potatoes)
- Kosher salt
- Freshly ground black pepper
To make the filling:
- Fresh chives (about 5 tablespoons, divided)
- Goat cheese (3 ounces, room temperature)
- Ghee (2 tablespoons, room temperature)
- Chicken stock or whole milk (3–4 tablespoons, room temperature)
- Kosher salt and freshly ground black pepper
- Shredded goat cheddar (½ cup, divided)
How To Make the Best Twice Baked Potatoes (Creamy & Easy)
Prep notes:
- Choose potatoes about the size of a golf ball so they’re one-to-two bites each.
- Keep the potatoes uniform in size so they cook evenly; 1.5 pounds usually yields 18–22 potatoes.
- Swap regular sharp cheddar for goat cheddar if needed.
- If you’d prefer not to use bacon grease, substitute 1 tablespoon olive oil.
For the bacon:
Preheat the oven with the bacon on a parchment-lined sheet by starting the bacon on a cold baking sheet and then turning the oven to 375°F. Bake 20–22 minutes until crisp. Transfer the bacon to a paper-towel-lined plate to absorb excess grease, then chop and set aside.
For the potatoes:
Increase the oven temperature to 400°F. Remove most of the bacon grease from the sheet and line it with fresh parchment. Toss the potatoes with 1 tablespoon of reserved bacon grease (discard the rest), season with salt and pepper, and massage the seasoning into the skins. Bake 20–22 minutes, until fork-tender and golden on the bottom. Let cool until they’re safe to handle.
To make the filling & to serve:
When the potatoes are cool enough to handle, cut off the top third of each potato. Remove the flesh from the caps and gently scoop the centers from the potato shells without scraping the skins too thin. Combine all the reserved potato flesh in a bowl.
If you have a ricer, use it for the smoothest texture; otherwise mash gently. Add the goat cheese, ghee, 4 tablespoons of chives, and all but 1 tablespoon of the chopped bacon. Season with salt and pepper and add chicken stock or milk in tablespoon increments until the mixture is silky. Stir in 1/4 cup of shredded cheddar.
Spoon the filling back into each potato, piling it up slightly. Top with the remaining tablespoon of bacon and the remaining 1/4 cup of cheese. Bake at 375–400°F for about 15 minutes, until the tops bubble and begin to brown. Sprinkle the last tablespoon of chives over the hot potatoes and let cool for 10 minutes before serving.
Recipe Substitutions & Tips
Simple swaps make this recipe adaptable:
- Bacon: Replace with turkey sausage, pork sausage, or a plant-based bacon alternative; adjust salt as needed.
- Potatoes: Small red potatoes, Yukon Golds, or baby fingerlings are good substitutes.
- Cheeses: Use sharp cheddar, Gruyère, or Fontina in place of goat cheddar. Cream cheese, ricotta, or mascarpone can replace goat cheese for a milder profile.
- Fats & liquids: Unsalted butter or olive oil can replace ghee; whole milk, plant milk, or vegetable broth can replace chicken stock.
- Herbs: Green onions, scallions, or parsley work if you don’t have chives.
Can I make twice baked potatoes ahead of time?
Yes. You can bake the potatoes, scoop the centers, and prepare the filling up to a day ahead. Store the filled potatoes in an airtight container in the refrigerator. When ready, top with cheese and bacon and bake 15–20 minutes at 375–400°F until heated through and golden.
What’s the best potato to use?
Mini Dutch potatoes are ideal for uniform size and even cooking, but small red potatoes, Yukon Golds, or baby fingerlings also work. The important part is choosing potatoes that match in size so they bake evenly and hold their shape when scooped.
How do I get a creamy, smooth filling?
Gently scoop the potato flesh and combine it with goat cheese and ghee, then thin with small amounts of chicken stock or milk until you reach a smooth consistency. A ricer makes this easiest, but careful mashing produces excellent results. Be gentle when filling the skins so they keep their shape, and finish with shredded cheese for a bubbly, golden top.
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
For the Potatoes:
- 1.5 lb mini Dutch potatoes (about 18–22 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 or whole milk, room temperature
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup shredded goat cheddar, divided
Instructions
A few prep notes:
- Choose potatoes about the size of a golf ball for one-to-two bite servings.
- Make sure the potatoes are uniform in size so they cook evenly.
- Substitute sharp cheddar for goat cheddar if needed.
- Replace bacon grease with 1 tablespoon olive oil if preferred.
For the Bacon:
- Place bacon on a parchment-lined sheet in a cold oven, then heat to 375°F and bake 20–22 minutes until crisp.
- Drain on paper towels, chop, and reserve 1 tablespoon for topping.
For the Potatoes:
- Increase oven to 400°F. Drain excess bacon grease and line the sheet with fresh parchment.
- Toss potatoes with 1 tablespoon reserved bacon grease, salt, and pepper. Arrange in a single layer and bake 20–22 minutes until fork-tender and golden on the bottom.
- Allow potatoes to cool until safe to handle.
For the Filling & To Serve:
- Cut the top third off each potato and remove the flesh from the caps. Gently scoop the centers from the shells and combine the flesh in a bowl.
- Rice or mash the potato flesh, then add goat cheese, ghee, 4 tablespoons chives, and all but 1 tablespoon of bacon. Season and add stock or milk a tablespoon at a time until smooth. Stir in ¼ cup cheddar.
- Fill each potato, top with the remaining bacon and cheddar, and bake 15 minutes until bubbly and slightly golden. Finish with the remaining tablespoon of chives and let cool 10 minutes before serving.