These cheddar bacon twice baked potatoes take a simple baked potato and turn it into a really satisfying dish. The fluffy potato filling is mixed with crispy bacon, sour cream, and cheddar, then spooned back into the skins and baked again until golden with melted cheese on top.
They are great served as a side with steak, chicken, or a fresh salad, but they are also filling enough to enjoy on their own. The creamy potato, smoky bacon, and cheddar come together for a simple, hearty option that works just as well for a main or a side.
Calories in Cheddar Bacon Twice Baked Potatoes
This recipe serves 2 and is 395 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Potatoes (russets): Fluffy, starchy potatoes work best here as they mash easily and give that soft, creamy filling. In the UK, look for Maris Piper or King Edward as a good alternative.
- Olive oil spray :Used to lightly coat the skins before baking so they crisp up nicely without adding much extra fat.
- Sea salt :Brings out the flavour of the potato and helps season both the skins and the filling.
- Black pepper :Adds a gentle warmth and balances the richness of the cheese and sour cream.
- Lean bacon (cooked and chopped): Gives a smoky, savoury flavour and a bit of texture throughout the filling without too much excess fat.
- Reduced fat sour cream: Adds creaminess and a slight tang to the filling, helping bring everything together.
- Cheddar cheese: Melts into the potato for a rich, cheesy filling, with a little extra on top for that golden finish.
- Fresh chives :Adds a fresh, mild onion flavour and a bit of colour to brighten up the dish.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
You can easily switch up the filling depending on what you have. Swap the bacon for diced ham, cooked chicken, or even turkey for a different flavour, or leave it out completely for a vegetarian option.
If you don't have sour cream, plain Greek yogurt works well as a lighter alternative and still gives a slight tang. For the cheese, cheddar is a classic choice, but you can use Red Leicester, mozzarella, parmesan or a mix of cheeses depending on what you prefer.
Add extra flavour by mixing in finely chopped spring onions, a little garlic powder, or some paprika. You can also stir through some cooked vegetables like sweetcorn, spinach, or peppers to bulk out the filling and add a bit of colour.
Tips for the Perfect Baked Potato
- Choose large, evenly sized floury potatoes so they cook at the same rate and give a light, fluffy centre. Russets work best, or Maris Piper/King Edward in the UK.
- Don't skip drying the skins before baking. A quick spray of olive oil and a sprinkle of salt helps the skins crisp up nicely while the inside stays soft.
- Bake directly on the oven rack rather than a tray if you can, as this allows the heat to circulate and prevents soggy bottoms. If using a tray, place them on a wire rack over it.
- Avoid wrapping in foil, as this traps steam and softens the skins instead of crisping them.
- Make sure the potatoes are fully cooked before scooping out the filling. A knife should slide in easily with no resistance, and the inside should feel soft and fluffy.
- When scooping out the flesh, leave a thin layer of potato inside the skin so it holds its shape and doesn't collapse when you refill it.
Side Suggestions
These are perfect with something simple like steamed broccoli and roasted skin-on baby potatoes for an easy, balanced plate.
They also work really well alongside grilled meats like steak, chicken breast, or pork, or even a fresh mixed salad if you want to keep things lighter.
If you're making them as more of a main, you can serve with extra veg on the side like green beans, carrots, or corn, or pair with something like a mixed salad with all your favourite components and a low calorie dressing.
More Potato Recipes
Got a bag of potatoes to use up? Try these recipes next:
See more Potato Recipes →
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Recipe Card
Cheddar Bacon Twice Baked Potatoes
These cheddar bacon twice baked potatoes are a simple way to turn baked potatoes into a hearty, flavour-packed dish with a creamy, cheesy filling and bacon.
Ingredients
- 2x 250g (9oz) potatoes (I used russets)
- olive oil spray
- Sea salt
- pinch black pepper
- 4 slices of cooked lean bacon, finely chopped
- 4 tablespoons of reduced fat sour cream
- 60g of reduced fat cheddar cheese, grated
- fresh chives, chopped
Instructions
- Preheat the oven to 200°C fan, 220°C, 425°F or gas mark 7.
- Spray the potato skins with olive oil spray, rub all over with sea salt, and place directly on the oven rack. Bake for 45 minutes to 1 hour, until the potatoes are soft in the centre and a fork slides in easily.
- Remove from the oven and allow to cool slightly.
- Cut each potato in half and scoop out some of the flesh into a bowl, leaving a thin layer inside the skins so they hold their shape. Add the sour cream, chopped bacon, chives, and a pinch of salt and black pepper, then mix until combined.
- Spoon the filling back into the potato skins and top with the cheddar cheese.
- Return to the oven and bake for around 15 minutes, until the cheese is melted and golden.
- Serve as a side dish or enjoy as a meal with a fresh mixed salad.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use a gluten free stock
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Nutrition Information
Yield
2Serving Size
1 SERVINGAmount Per Serving Calories 395Total Fat 12gSaturated Fat 7gCholesterol 56mgSodium 522mgCarbohydrates 47gFiber 4gSugar 2gProtein 27g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Lisa Jayne Radford says
How can fat free sour cream be 3 syns ??? !!!
Siobhan (Slimming Eats) says
because although it is fat free, it still has calories and doesnt qualify for a free food allowance 🙂
tatgirldc says
The SW Syns online tool says it's 1/2 syn/ per tbsp.
anita says
could you use fromage frais instead of the sour cream. Save on the sins! Please could someone give some advice! Thanks
admin says
Yep sure, you will not get that sour cream taste, but it will work fine.