Bacon Cheeseburger Twice-Baked Potatoes
These twice-baked potatoes are stuffed with cheddar, enriched with a touch of creamy sour cream, loaded with seasoned beef and crispy bacon, and baked to golden perfection. Ready in just over an hour, they’re the ultimate indulgence for everything from game day to casual dinners.
What makes them so delicious? You’re getting the best parts of a bacon cheeseburger and the cozy comfort of a baked potato. Fluffy Idaho potatoes are baked until tender, scooped, and mashed with butter, sour cream, and cheddar before being piled high with seasoned ground beef, crispy bacon, and more melty cheese. Finished in the oven for an extra golden touch, each potato is hearty enough to be a full meal and indulgent enough to feel like a treat.
Perfect for game day spreads, casual weeknight dinners, or holiday comfort feasts, these twice-baked potatoes strike the perfect balance of nostalgic flavor and show-stopping presentation.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat in the oven at 350 F for 10–15 minutes or in the air fryer for a crispier finish. Avoid microwaving if you want to preserve texture
Serving
- Serve hot. These are best served straight from the oven while the cheese is melty, and the bacon is crisp
- Use baby potatoes instead of large russets to create bite-sized versions for parties or game day spreads
Substitutions
- Stir in caramelized onions, sautéed mushrooms, or pickled jalapeños to customize the filling
- Try smoked gouda, pepper jack, or a cheddar blend for different flavor profiles
Ingredients:
- 4 large Idaho or russet potatoes, washed and dried
- ½ pound lean ground beef (85/15 or 90/10)
- ½ tablespoon steak seasoning or seasoning blend (salt, black pepper, garlic powder, onion powder)
- 4 large strips thick cut bacon
- 4 tablespoons salted butter
- ½ cup sour cream
- 1 cup finely shredded sharp cheddar, plus extra for garnish
- Salt and pepper, to taste
- ⅓ cup tomatoes, diced
- 5–6 scallions, sliced
Method
-
Step One:
Bake potatoes
Heat oven to 425 F. Scrub and dry potatoes, and then place directly on the middle rack. Bake for 50 minutes, or until fork tender. Remove and cool slightly. Reduce oven to 350 F.
-
Step Two:
Cook beef and bacon
While the potatoes are baking, prepare the filling by browning the ground beef in a large skillet over medium-high heat. Season with your favorite grilling blend, or use a combination of salt, black pepper, garlic powder, and onion powder. Brown until no pink remains, and then drain in a fine mesh colander, if needed. Set aside.
Cook bacon in the same skillet until crispy. Remove from skillet and pat dry. Allow to cool slightly before roughly chopping.
-
Step Three:
Prepare the filling
Once potatoes are cool enough to handle, slice off the top and scoop out the middle into a mixing bowl.
Add butter, sour cream, and cheddar, plus salt and pepper (to taste); and then, roughly mash to combine. Spoon the potato mixture back into the potato skins.
-
Step Four:
Stuff and bake
Top with additional cheddar, seasoned ground beef, and chopped bacon. Bake for another 10 minutes at 350 F. Remove from oven and garnish with diced tomatoes and scallions. Serve immediately.