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 touch of crispy applewood-smoked bacon, this recipe delivers indulgent comfort-food flavor without feeling too heavy.
Including nutrient-rich ingredients like chives and ghee gives these bites a small health boost — chives bring antioxidants, and potatoes are a good source of potassium and vitamin C. Whether you’re preparing a holiday spread or a weeknight meal, these little cheesy potatoes are always a hit.
The Secret to Perfectly Creamy Twice Baked Potatoes
The key to a consistently creamy texture is starting with mini Dutch potatoes that are similar in size. Roast them until golden, using a bit of the bacon grease for flavor, then scoop out the fluffy insides and combine them 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 provides a smooth texture and extra protein, and a final sprinkle of shredded goat cheddar and the reserved crispy bacon gives each potato a golden, savory finish.
Why These Mini Twice Baked Potatoes Are So Crowd-Pleasing
These cheesy twice baked potatoes are not only delicious but also flexible. Swap in regular sharp cheddar if goat cheddar isn’t available, or omit the bacon to make a vegetarian version.
They’re naturally gluten-free with no added sugar, making them a suitable choice for many holiday tables or casual gatherings. Each bite-sized potato is loaded with creamy filling, fresh chives, and a crunchy topping — ideal for entertaining or meal prep. Using uniform, small potatoes ensures even baking and an attractive presentation.
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., 18–22 potatoes)
- Kosher salt
- Freshly ground black pepper
For the filling:
- Fresh chives (about 5 tablespoons, divided)
- Goat cheese (3 ounces, room temperature)
- Ghee (2 tablespoons, room temperature)
- Chicken stock (3–4 tablespoons) or whole milk
- 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-bite portions.
- Uniform size is important for even cooking — 1.5 lb. usually yields 18–22 potatoes.
- Substitute sharp cheddar for goat cheddar if needed.
- If you prefer not to use bacon grease, use 1 tablespoon olive oil instead.
For the bacon:
Preheat the oven by placing a parchment-lined baking sheet with the bacon into a cold oven, then set the oven to 375°F. Bake 20–22 minutes until the bacon is crisp. Transfer to a paper-towel-lined plate to drain, then chop and reserve most of the bacon for the filling, leaving a tablespoon for topping.
For the potatoes:
Increase the oven temperature to 400°F. Drain excess grease from the baking sheet and replace the parchment. Toss the potatoes with 1 tablespoon of the reserved bacon grease (or olive oil), salt, and pepper, then arrange them in a single layer. Roast 20–22 minutes until fork-tender and golden on the bottom. Let cool until they are 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 and remove the flesh from the caps. Gently spoon out the centers from the remaining potato shells and add all the reserved flesh to a bowl. If you have a ricer, use it for the smoothest texture; otherwise mash gently.
Mix the potato flesh with goat cheese, ghee, 4 tablespoons of chives, all but 1 tablespoon of the chopped bacon, salt, and pepper. Add chicken stock or milk a tablespoon at a time until the filling reaches a smooth, pipeable consistency. Stir in ¼ cup of the shredded cheddar.
Spoon the filling back into each potato shell, piling it high. Sprinkle the remaining 1 tablespoon of bacon and the remaining ¼ cup of cheddar over the tops. Bake at 375–400°F for about 15 minutes, until the cheese is bubbly and slightly golden. Scatter the remaining tablespoon of chives over the cooled potatoes and let them rest 10 minutes before serving.
Recipe Substitutions & Tips
- Bacon: Swap for turkey or pork sausage, or a plant-based bacon alternative; adjust salt if needed.
- Potatoes: Small red potatoes, Yukon Golds, or baby fingerlings are good alternatives — keep sizes uniform.
- Cheeses: Sharp cheddar, Gruyère, or Fontina work in place of goat cheddar. Cream cheese, ricotta, or mascarpone can replace goat cheese for a milder filling.
- Fats & liquids: Use unsalted butter or olive oil instead of ghee. Substitute milk or vegetable broth for chicken stock if preferred.
- Herbs: Green onions, scallions, or parsley can replace chives.
- Toppings: Use mozzarella, cheddar, or a dairy-free cheese for the final melt.
Can I make these ahead of time?
Yes. Prep the potatoes and filling up to a day ahead: bake the potatoes, scoop the centers, and mix the filling. Store the filled shells in an airtight container in the refrigerator. When ready to serve, top with cheese and bacon and bake at 375–400°F for 15–20 minutes until heated through and golden.
What’s the best potato to use?
Mini Dutch potatoes are ideal because of their uniform size and texture. Small red potatoes, Yukon Golds, or baby fingerlings also work well. The most important factor is choosing potatoes that are roughly the same size so they bake evenly and hold their shape when filled.
How do I get a silky, smooth filling?
Scoop the flesh gently and combine it with goat cheese, ghee, and a little chicken stock or milk added slowly until smooth. A ricer yields the creamiest result, but careful mashing works fine. Fill the shells gently 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 20)
- 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)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup shredded goat cheddar, divided
Instructions
A few prep notes:
- Choose golf ball–sized potatoes so they’re one to two bites each.
- Use potatoes of uniform size for even cooking; 1.5 lb. typically yields 18–22 potatoes.
- Swap sharp cheddar for goat cheddar if needed.
- Use 1 tablespoon olive oil instead of bacon grease if you prefer.
For the Bacon:
- Place bacon on a parchment-lined sheet in a cold oven and set to 375°F.
- Bake 20–22 minutes until crisp, then drain on paper towels and chop. Reserve most for the filling, leaving 1 tbsp for topping.
For the Potatoes:
- Increase oven to 400°F. Drain excess grease and line the sheet with fresh parchment.
- Toss potatoes with 1 tbsp reserved bacon grease, salt, and pepper; arrange in a single layer.
- Roast 20–22 minutes until fork-tender and golden on the bottom. Let cool until safe to handle.
For the Filling & To Serve:
- Cut the top third off each cooled potato and remove the flesh from the caps; gently scoop the centers from the shells.
- Rice or mash the reserved potato flesh into a bowl. Add goat cheese, ghee, 4 tbsp chives, all but 1 tbsp bacon, salt, and pepper. Add stock or milk 1 tbsp at a time until smooth, then stir in ¼ cup cheddar.
- Spoon the filling into each shell, pile high, and top with the remaining bacon and ¼ cup cheddar.
- Bake 15 minutes at 375–400°F until bubbly and lightly golden. Finish with the remaining chives and cool 10 minutes before serving.