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Bacon 'n' Cheese Stuffed Potatoes

 Bacon 'n' Cheese Stuffed Potatoes
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
8 ServingsPrep: 1-1/4 hours Bake: 30 min.


  • 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


  • 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.