These are twice-baked potatoes stripped down to the essentials: crispy bacon, Parmesan, and mayonnaise mixed into the scooped-out potato flesh, then piled back into the skins and baked until golden. So far, delicious, but there’s more… The crown jewel? Topping them with Parmesan crisps instead of just sprinkling cheese on top. The crisps add crunch and a concentrated hit of salty, nutty flavor that takes these from good to something worth making over and over again.
The mayonnaise might seem odd, but it adds creaminess without the extra step of heating cream or melting butter. Try these babies on their own as a decadent appetizer, or on the side of your favorite protein.
How to Make Twice-Baked Bacon and Parmesan Potatoes
Cook and Prepare the Potatoes
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.
Make the Parmesan Crisps
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.
Make the Filling
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.
Fill and Bake the Potatoes
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.
Finish and Serve
Remove from the oven and top each potato half with the remaining chopped bacon and a Parmesan crisp.
Recipe 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.
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.
Twice-Baked Bacon and Parmesan Potatoes
Total Time: 55 minutes
Yield: Serves 4
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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
Units
- 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.
Make the Parmesan Crisps
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.
Make the Filling
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.
Fill and Bake the Potatoes
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.
Finish and Serve
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
If you liked this, you are going to love these favorite potato recipes:
Miso and Roasted Garlic Mashed Potatoes
Rustic Hungarian Potatoes: Tócsi
Provolone Potatoes au Gratin
The Crispiest Smashed Potatoes
Greek Lemon Potatoes: Patates Lemonates
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