Description
Delicious cheesy bacon stuffed potatoes that are perfect as a side dish or a main course.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup cheddar cheese, shredded
- 1 cup bacon, cooked and crumbled
- 4 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- chives, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Potatoes: Scrub the potatoes clean and pat them dry. Pierce each potato a few times with a fork.
- Bake Potatoes: Place the potatoes directly on the oven rack and bake for about 45-60 minutes, until tender.
- Cook Bacon: While potatoes are baking, cook the bacon until crispy. Drain on paper towels and crumble.
- Hollow Out Potatoes: Once potatoes are done, let them cool slightly. Cut each potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell.
- Make Filling: To the potato flesh, add butter, sour cream, milk, 3/4 cup cheddar cheese, salt, and pepper. Mash until smooth and creamy.
- Stuff Potatoes: Spoon the mashed potato mixture back into the potato shells. Top with remaining cheese and bacon.
- Final Bake: Place the stuffed potatoes on a baking sheet and bake an additional 15 minutes, or until cheese is melted and bubbly.
- Garnish and Serve: Garnish with chopped chives before serving.
Notes
- For extra flavor, add a pinch of garlic powder or paprika to the potato mixture.
- To make the dish vegetarian, you can substitute bacon with vegetarian bacon bits.
- For a creamier texture, add more sour cream or a splash more milk when mashing the potatoes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg