Description
Crispy-skinned baked potatoes stuffed with a creamy mixture of potato, bacon, cheese, and herbs for the ultimate comfort food dinner.
Ingredients
Scale
- 4 large russet potatoes (8–10 oz each)
- 8 slices thick-cut bacon
- 1/2 cup sour cream
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups sharp cheddar cheese, shredded and divided
- 1/4 cup cream cheese, softened
- 3 green onions, finely chopped and divided
- 2 tablespoons fresh chives, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- 1. Preheat oven to 425°F. Pierce potatoes with fork, rub with oil and salt.
- 2. Bake potatoes 45-60 minutes until tender.
- 3. Cook bacon until crispy, then chop into pieces.
- 4. Cut potatoes lengthwise, scoop out flesh leaving 1/4 inch shell.
- 5. Mash potato flesh with butter, sour cream, and cream cheese until smooth.
- 6. Mix in seasonings, 1 cup cheese, half the bacon, and half the green onions.
- 7. Stuff potato skins with mixture, top with remaining cheese and bacon.
- 8. Bake at 450°F for 12-15 minutes until golden and bubbly.
- 9. Garnish with remaining green onions and chives before serving.
Notes
Store leftovers up to 3 days. Can be frozen assembled but unbaked for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 22g