Stuffed Baked Potatoes With Bacon and Cheddar Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/17/19
Bacon and Cheddar Stuffed Baked Potatoes
Imagesbybarbara/E+/Getty Images
Prep: 20 mins
Cook: 85 mins
Total: 105 mins
Servings: 4 servings
Nutrition Facts (per serving)
778 Calories
62g Fat
23g Carbs
33g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 778
% Daily Value*
Total Fat 62g 80%
Saturated Fat 36g 179%
Cholesterol 183mg 61%
Sodium 1047mg 46%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Protein 33g
Calcium 946mg 73%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious stuffed baked potatoes are an easy preparation, and they can make any meal extra-special. 

The baked potatoes are scooped out, mashed with sour cream and cheese. The mashed potatoes are returned to the potato shells and baked with a generous topping of shredded cheese, bacon, and green onions.

Ingredients

  • 4 large baking potatoes
  • salt to taste (kosher)
  • 4 tablespoons butter
  • 1/2 cup sour cream (plus more for serving)
  • 1/2 cup milk (or half-and-half)
  • 2 cups/8 ounces cheddar cheese (sharp, shredded; divided)
  • 4 tablespoons green onions (chopped, divided)
  • salt to taste
  • black pepper to taste
  • 8 strips bacon (cooked, drained, and crumbled, divided)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 400 F.

  3. Scrub the potatoes and pat dry; rub with olive oil and sprinkle with the kosher salt.

  4. Arrange the potatoes on a baking sheet and prick in several places with a sharp fork or skewer.

  5. Bake until fork tender, about 1 hour. Reduce the oven temperature to 350 F.

  6. Let the potatoes stand until cool enough to handle. Cut the potatoes in half lengthwise.

  7. Scoop the potato out of the shells into a bowl.

  8. Place the shells back on the baking sheet and set aside.

  9. Mash the potatoes with the butter. Blend in the sour cream, milk or half-and-half, and half of the Cheddar cheese. Stir in 2 tablespoons of the chopped green onions. Add salt and freshly ground black pepper, to taste. 

  10. Spoon the mixture into the potato skin shells. 

  11. Combine the remaining 1 cup of shredded cheese with the remaining 2 tablespoons of green onion and half of the crumbled bacon.

  12. Sprinkle each stuffed potato with 2 tablespoons of shredded cheese mixture; press down lightly to pack onto the potato. 

  13. Bake the potatoes until the cheese melts and the potato filling is set—about 15 minutes. 

  14. Sprinkle with the remaining bacon before serving.

  15. Serve and enjoy!