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

Bacon 'n' Cheese Stuffed Potatoes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1-1/4 hours Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 30 min.
MAKES: 8 servings

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

  1. Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°.
  2. 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.
  3. 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

Reviews for Bacon 'n' Cheese Stuffed Potatoes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 20, 2012

"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."

MY REVIEW
Reviewed Jan. 4, 2012

"EVERYONE LOVED THIS!"

MY REVIEW
Reviewed Jul. 6, 2010

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

MY REVIEW
Reviewed Feb. 16, 2010

"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"

MY REVIEW
Reviewed Nov. 22, 2009

"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."

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