Description
Twice-baked potato halves filled with bacon, Parmesan, and creamy mayonnaise, topped with crispy Parmesan crisps. Rich, crunchy, and ready in under an hour.
Ingredients
- 4 large russet or baking potatoes, halved lengthwise
- 4 slices bacon, cooked and chopped
- 1 cup mayonnaise
- 1/2 cup Parmesan cheese, shredded (divided: 1/4 cup for filling, 1/4 cup for crisps)
- Salt and black pepper to taste
Instructions
Boil the potato halves in salted water for 10-15 minutes until just tender. Drain and let cool enough to handle.
Scoop out about half of each potato half, leaving enough flesh and skin to create a stable shell. Place the scooped potato in a bowl.
Line a baking sheet with parchment paper. Spoon small mounds (about 1 tablespoon each) of ¼ cup Parmesan onto the parchment, spacing them a few inches apart. Flatten each mound slightly.
Bake at 350°F for 5-7 minutes until golden and crispy. Remove from the oven and let cool on the baking sheet. They’ll crisp up more as they cool.
Add the mayonnaise, half of the chopped bacon, and the remaining ¼ cup Parmesan to the scooped potato. Season with salt and pepper and mix until combined. Transfer the mixture to a piping bag, or just use a spoon.
Pipe or spoon the filling back into the potato shells, mounding it slightly.
Place the filled potatoes on a baking sheet and bake at 350°F for 10-15 minutes until heated through and lightly golden on top.
Remove from the oven and top each potato half with the remaining chopped bacon and a Parmesan crisp.
Notes
- Use large russet or baking potatoes. They’re the right size and have fluffy interiors that mix well with the filling.
- Don’t overcook the potatoes in the boiling step. They should be tender but not falling apart, since they’ll bake again later.
- Make the Parmesan crisps first so they have time to cool and crisp up completely before serving.
- Watch the Parmesan crisps closely in the oven. They can go from golden to burnt quickly.
- The mayonnaise can be replaced with sour cream or Greek yogurt if you prefer, though the texture will be slightly different.
- These can be assembled ahead and refrigerated. Add 5 extra minutes to the baking time if going straight from the fridge to the oven. Make the Parmesan crisps just before serving so they stay crispy.
- For extra flavor, add a bit of garlic powder to the filling or mix fresh chives into the potato mixture.
- The Parmesan crisps can be made larger or smaller depending on your preference. Adjust baking time accordingly.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Main, Appetizer
- Method: Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 480