These cheesy twice-baked potatoes are a delightful twist on a classic comfort food, featuring crispy bacon and a creamy, flavorful filling.
Preheat your oven to 400°F. While it's heating, rinse the potatoes and pierce each one several times with a fork.
Piercing the potatoes allows steam to escape, preventing them from bursting during baking.
Rub the potatoes with olive oil and sprinkle them with sea salt. Place them on a baking sheet and bake for 50-60 minutes until tender.
Baking the potatoes directly on the oven rack can make the skins even crispier.
Cook the bacon in a skillet over medium heat until crispy. Remove and chop into small pieces. In the same skillet, add red wine and minced garlic, cooking briefly to deglaze the pan.
Deglazing the pan with wine adds depth of flavor to the bacon mixture.
Cut an oval opening in the top of each baked potato and scoop out the insides into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato skins, as they will be refilled later.
Mash the scooped potato with butter until smooth. Add half-and-half, cheddar cheese, onion powder, chives, parsley, black pepper, and the bacon mixture. Mix until creamy.
Adjust the seasoning to taste before filling the potato shells.
Fill the potato shells with the prepared mixture, mounding slightly. Sprinkle the tops with additional cheddar cheese and paprika.
For a decorative touch, use a piping bag to fill the potato shells.
Place the stuffed potatoes on a baking sheet and bake at 375°F for 25-30 minutes until heated through and the cheese is golden.
Keep an eye on the potatoes during the last few minutes to avoid over-browning.
Serve the potatoes hot, garnished with additional chives if desired. Enjoy your delicious creation!
Serve with a side of sour cream or a fresh salad for a complete meal.
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