These White Cheddar, Bacon, and Chive Twice Baked Sweet Potatoes take classic comfort food to the next level. These are honestly probably one of the best things I’ve ever made! If you’re a sweet potato fan you’re going to love these, if you’re not a sweet potato fan, you’re going to love these. But really, tender baked sweet potatoes filled with a mix of mashed sweet potato, AE Dairy chive sour cream dip, white cheddar cheese, and bacon.
We’re big sweet potato fans and you don’t see a lot of twice baked sweet potato recipes. When testing this, I wanted the filling to be simple yet flavorful, using AE’s Chive Sour Cream Dip adds rich, creaminess, and extra flavor without any extra work! The white cheddar goes great with the sweet potato flavor.
These remind me of a mix between baked potatoes and potato skins – they would be great as a weeknight side dish or as a part of a holiday dinner table. You will also love these scalloped sweet potatoes or my baked sweet potatoes. Find all of my side dish recipes here for an effortless balanced meal!
Chef Tips
- Choose similar-sized potatoes: This helps them bake evenly and look uniform when serving. Make sure the skins are scrubbed clean!
- Crispier skins: Rub the sweet potatoes with olive oil and salt before baking for extra flavor and texture. This helps them bake up perfectly.
- Don’t overmix the filling: Mash until smooth but leave a little texture for the best bite.
- Save some bacon for topping: Stir some into the filling and sprinkle the rest on top for crunch.
- Cheese matters: Use a good-quality sharp white cheddar so the flavor stands out against the sweet potato. If possible, shred your own cheese!
- Make-ahead: Assemble potatoes up to a day ahead, refrigerate, then top with cheese and bacon before baking.
Key Ingredients
Sweet potatoes: 4 medium, about 8–10 oz each, similar in size so they cook evenly.
Olive oil: For drizzling before baking.
Thick-cut bacon: About 12 oz, cooked until crispy; turkey bacon or pancetta also work.
Unsalted butter: Softened, adds richness to the filling.
Whole milk: Or half-and-half for a creamier texture.
White cheddar cheese: Sharp flavor balances the sweetness of the potatoes; gouda or Gruyère can substitute.
AE Dairy Chive Sour Cream Dip: Adds tang and herby flavor without extra prep; regular sour cream + fresh chives works too.
How To Make The Twice Baked Potatoes
Let’s talk a little about how to make these White Cheddar, Bacon, and Chive Twice Baked Sweet Potatoes (The printable instructions are in the recipe card below.)
Quick overview:
- Season sweet potatoes and bake. Slice in half, scoop out the guts.
- Cook bacon. Chop.
- Bake the potato skins. Combine guts with milk, cheese, bacon, sour cream dip.
- Fill potato skins, bake again, enjoy!
- Preheat oven to 400 degrees F. Scrub sweet potatoes clean and use a fork to poke a few holes into each. Drizzle with olive oil and season with salt and pepper. Rub to coat each potato evenly. Bake at 400 for 50-60 minutes or until potatoes are tender to the touch.
- Add bacon slices to a sheet pan, bake at 400 for 15-20 minutes or until crispy. Remove from the oven, let cool, and chop.
- Remove potatoes from the oven, let cool slightly. Slice in half lengthwise and gently scoop out most of the inside potato, leave a little around the edges so the potato keeps it’s shape. Add the potato skins back to the sheet pan and bake at 400 for another 10 minutes.
- Add the scooped out potatoes to a large mixing bowl along with the butter, milk, cheese, sour cream dip, chopped bacon, and seasoning. Set aside some of the shredded cheese and bacon to top the potatoes with. Combine the potato mixture until smooth, the butter and cheese will begin to melt with the warm potato.
- Remove the potato skins from the oven and fill each with some of the filling, careful not to overfill. Top each potato skin with a sprinkle of cheese and a few bacon bits. Transfer back into the 400 degree oven for 10 minutes until golden and bubbly, if desired, broil the potatoes for a few minutes.
- Remove from the oven and top with fresh chives. Enjoy immediately!
Serving Suggestions
Loving these twice baked sweet potatoes? Serve them with these hearty main dishes for a balanced meal!
White Cheddar, Bacon, and Chive Twice Baked Sweet Potatoes
Ingredients
- 4 medium Sweet potatoes , even size, 8-10 oz. each
- Olive oil, for drizzling
- Kosher salt
- Fresh cracked black pepper
- 12 oz. Thick cut bacon
- 3 tbsp Unsalted butter, softened
- 1/4 cup Whole milk, or half and half
- 10 oz. White cheddar cheese, shredded
- 8 oz. AE Dairy Chive Sour Cream Dip
- 1 tsp Garlic powder
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
- Fresh chives, chopped
Instructions
- Preheat oven to 400 degrees F. Scrub sweet potatoes clean and use a fork to poke a few holes into each. Drizzle with olive oil and season with salt and pepper. Rub to coat each potato evenly. Bake at 400 for 50-60 minutes or until potatoes are tender to the touch.4 medium Sweet potatoes , Olive oil, Kosher salt , Fresh cracked black pepper
- Add bacon slices to a sheet pan, bake at 400 for 15-20 minutes or until crispy. Remove from the oven, let cool, and chop.12 oz. Thick cut bacon
- Remove potatoes from the oven, let cool slightly. Slice in half lengthwise and gently scoop out most of the inside potato, leave a little around the edges so the potato keeps it's shape. Add the potato skins back to the sheet pan and bake at 400 for another 10 minutes.
- Add the scooped out potatoes to a large mixing bowl along with the butter, milk, cheese, sour cream dip, chopped bacon, and seasoning. Set aside some of the shredded cheese and bacon to top the potatoes with. Combine the potato mixture until smooth, the butter and cheese will begin to melt with the warm potato.3 tbsp Unsalted butter, 1/4 cup Whole milk, 10 oz. White cheddar cheese, 8 oz. AE Dairy Chive Sour Cream Dip, 1 tsp Garlic powder , 1/2 tsp Kosher salt , Fresh cracked black pepper
- Remove the potato skins from the oven and fill each with some of the filling, careful not to overfill. Top each potato skin with a sprinkle of cheese and a few bacon bits. Transfer back into the 400 degree oven for 10 minutes until golden and bubbly, if desired, broil the potatoes for a few minutes.
- Remove from the oven and top with fresh chives. Enjoy immediately!Fresh chives
Notes
- Make-ahead: Bake and stuff the potatoes up to a day ahead, then cover and refrigerate. Add cheese and bacon on top right before the second bake.
- Cheeses: Gouda, Gruyere, or sharp yellow cheddar also work beautifully.
- Lighter option: Use turkey bacon and reduced-fat sour cream dip for a lighter version.
- Serving suggestion: Pair with grilled meats, roasted chicken, or a fresh salad.
Nutrition
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Storage & Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 350°F oven until heated through, or microwave in short bursts. Add a sprinkle of extra cheese before reheating to refresh them. The air fryer is also a great way to reheat!
- Freezing: Freeze unbaked stuffed potato halves for up to 2 months. Thaw overnight in the fridge, then bake and top with cheese and bacon.
Recipe FAQs
Yes! Russet potatoes work great for a more traditional twice baked potato. Adjust baking time slightly depending on size.
Absolutely. Just leave out the bacon or swap it for plant-based bacon crumbles. The chive sour cream dip and cheddar still give tons of flavor.
Yes! You can bake and stuff the potatoes a day in advance, then refrigerate. Add the cheese and bacon topping just before the second bake.
Yes, but freeze them before the second bake. Leave off the cheese and bacon topping, freeze, then thaw and bake when ready.
Reheat in a 350°F oven for 15–20 minutes until warmed through. The oven keeps the skins crispier than the microwave. Reheating in the air fryer also works well!
Helpful Kitchen Tools
- Cheese Grater – this grater is a must if you grate your own cheese! It’s also handy for several other things, like shaving chocolate, shredding vegetables, zesting, or grinding spices.
- Half Sheet Pan – my go-to baking sheet, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – these are handy for scooping the potato mixture into the skins without making a mess! I use these in lots of ways in my kitchen like for cookies, ice cream, or portioning ice cream.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
