Bacon 'n' Cheese Stuffed Potatoes Recipe

Bacon 'n' Cheese Stuffed Potatoes Recipe Bacon 'n' Cheese Stuffed Potatoes Recipe photo by Taste of Home Rating 5

Here's my creamy and rich version of twice-baked potatoes. Always a treat, they go very well with the Chicken Cordon Bleu for my holiday dinner. —Merle Dyck, Elkford, British Columbia

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Bacon 'n' Cheese Stuffed Potatoes Recipe
  • Prep: 1-1/4 hours Bake: 30 min.
  • Yield: 8 Servings
75 30 105

Ingredients

  • 4 medium baking potatoes
  • 1/4 cup butter, cubed
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 4 Wright® Brand Bacon strips, cooked and crumbled
    [x]
    Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

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  • 3 to 4 green onions, sliced

Directions

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°.
  • Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells.
  • Place on a baking sheet. Bake for 30-35 minutes or until heated through. Yield: 8 servings.

Originally published as Bacon 'n' Cheese Stuffed Potatoes in Taste of Home December/January 2008, p47

Tip

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

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Reviews for Bacon 'n' Cheese Stuffed Potatoes

Bacon 'n' Cheese Stuffed Potatoes Recipe

Bacon 'n' Cheese Stuffed Potatoes

Tell us what you think of this recipe.
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(1-4) of 4 reviews

Reviewed on Jul. 06, 2010 by ckronforst

These were so easy to make and my family couldn't stop raving about them!

Reviewed on Feb. 16, 2010 by kknepper

The shells are very fragile difficult to get them too thin without tearing. However, they absolutely tasted delicious, no matter mine did not look picture perfect

Reviewed on Nov. 22, 2009 by dbkurth

Always make extra and wrap in plastic wrap and then in freezer bags. When I need a side just pop in oven till heated. Tastes just as good as the first day.

Reviewed on Jul. 02, 2008 by gretcheepoo

These were delicious. I used ramekins after scooping out the potato because it was hard to keep the shells from tearing. All works the same and tastes just as good!

 
 

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