Bacon ‘n’ Cheese Stuffed Potatoes

Name: Bacon 'n' Cheese Stuffed Potatoes
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 8 servings.
Ingredients: 4 medium baking potatoes; 1/4 cup butter, cubed; 1 cup (8 ounces) sour cream; 1 cup shredded cheddar cheese; 4 bacon strips, cooked and crumbled; 3 to 4 green onions, sliced

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

Ingredients

4 medium baking potatoes
1/4 cup butter, cubed
1 cup (8 ounces) sour cream
1 cup 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.

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

Reviews

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Average Rating:

trancebaby

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.
Kristiana13

Jan 4, 2012

EVERYONE LOVED THIS!
ckronforst

Jul 6, 2010

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

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
dbkurth

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.