Loaded Twice-Baked Roasted Potatoes

Whole roasted potatoes are split and stuffed with melty cheese and crispy bacon, then grilled until bubbling and finished with fresh chives.

Ingredients

• 4 medium whole potatoes (about 250–300g / 9–10 oz each), washed, not peeled
• 1–2 tbsp olive oil
• 1 tsp kosher salt (or 3/4 tsp fine salt), plus more to taste
• 1/2 tsp black pepper
• 1 1/2 cups shredded cheese (about 150g / 5 oz; cheddar-style melts best)
• 1/2 cup bacon bits (about 50–70g / 2–2.5 oz)
• 2 tbsp chives, finely chopped (for garnish)

Method

• 1

  Step 1: Roast the potatoes

  Heat oven to **220°C / 425°F**. Rub potatoes all over with **olive oil**, then sprinkle with **salt and pepper**. Place directly on the oven rack (or on a tray) and roast **50–70 minutes** until a knife slides in easily and the skins feel crisp.

• 2

  Step 2: Split and fluff

  Let potatoes cool **5 minutes** so you can handle them. Slice each potato **lengthwise** (or cut a “lid” off the top). Use a fork to gently **fluff the insides** without tearing the skins; create a little crater for toppings.

• 3

  Step 3: Load them up

  Sprinkle a little cheese into each potato first (helps it melt into the hot flesh), then top with remaining **cheese** and **bacon bits**, piling it high.

• 4

  Step 4: Grill/broil to melt and bubble

  Switch oven to **broil/grill on high**. Place potatoes on a tray and broil **2–5 minutes**, watching closely, until the cheese is **fully melted, bubbling, and spotty golden**.

• 5

  Step 5: Finish and serve

  Rest **1 minute**, then shower with **chives**. Serve hot while the cheese is stretchy and the skins are crisp.

Tips

• **Best potato choice:** Medium **russet/Idaho** style potatoes get fluffy inside and crisp outside.
• **Extra crisp skins:** After splitting, return potatoes to the oven **5 minutes** before topping to dry the surface, then load and broil.
• **Cheese options:** Any good melter works (cheddar, colby, mozzarella blend). Use what you have.
• **Make-ahead:** Roast potatoes up to **2 days ahead**; reheat at **200°C / 400°F for 15–20 minutes**, then load and broil.
• **Serve with:** A simple green salad or steamed veg (pantry-simple) to balance the richness.

Nutrition (per serving, estimate)