Bacon 'n' Cheese Stuffed Potatoes Recipe

4.5 5 7
Bacon 'n' Cheese Stuffed Potatoes Recipe
Bacon 'n' Cheese Stuffed Potatoes Recipe photo by Taste of Home
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Bacon 'n' Cheese Stuffed Potatoes Recipe

Read Reviews
4.5 5 7
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
Recommended: Our Best Bacon Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 30 min.

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

  • 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
  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

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trancebaby User ID: 3079175 163950
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
Kristiana13 User ID: 6105743 94884
Reviewed Jan. 4, 2012

"EVERYONE LOVED THIS!"

MY REVIEW
ckronforst User ID: 1018250 168919
Reviewed Jul. 6, 2010

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

MY REVIEW
kknepper User ID: 3913152 67548
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
dbkurth User ID: 3709737 163947
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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