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Bacon 'n' Cheese Stuffed Potatoes Recipe

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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.

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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 bacon strips, cooked and crumbled
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

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 (2)

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Bacon 'n' Cheese Stuffed Potatoes

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Reviewed on Feb. 20, 2012 by trancebaby

As I am sure you can tell by the ingredients, this recipe is a winner. It looks more elegant than a standard baked potato, and it tastes great, too. I did not change anything except I sprinkled paprika on the finished product.