Add salt and freshly ground black pepper, to taste. In a large roasting pan, toss the scooped-out potatoes with ¼ cup of the olive oil, and season with 1 teaspoon salt. Leave about an inch from the top of the potato without bacon. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon … Remove potatoes from oven and drizzle sour cream mixture on top and even drip down the sides if desired! 1/2 cup sour cream (plus more for serving), 2 cups/8 ounces cheddar cheese (sharp, shredded; divided), 8 strips bacon (cooked, drained, and crumbled, divided). Spoon the mixture into the potato skin shells. Let stand 5 min. SERVES 4 as main dish, 8 as side. Brush potatoes with 1 additional teaspoon oil; continue cooking in the air fryer for 10 minutes. You will be glad you did later! By using The Spruce Eats, you accept our, 10 Creative Stuffed Potato Recipes You've Got to Try, Classic Scalloped Potatoes With Cheddar Cheese Topping, Crock Pot Potato and Ham Casserole With Cheese, Loaded Baked Potato Skins With Cheese and Bacon, 49 Potato Side Dishes to Go With Every Meal, Chicken Pasta Casserole With Cheddar Cheese and Bacon, Potato Casserole With Sour Cream and Cheddar Cheese. Baked Potatoes get an easy and delicious update with eggs, bacon, and cheese! Prepare a rimmed baking sheet with tinfoil coated in cooking spray. If the potato breaks a little while scraping the inside that is ok. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Stuffed Baked Potatoes With Bacon and Cheddar Cheese. Remove potatoes from the oven when done and allow them to cool until you are able to handle them, usually 5-10 minutes. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Cut corner off with scissors, about a 1 inch long cut. For the potatoes: Cut off each potato’s ends so it resembles a little barrel. Potatoes will pile up on top and overflow and that is ok. Press shredded cheese on top and place potatoes back in the oven to bake or broil until cheese is brown and melted, a few minutes. Cut the potatoes in half lengthwise. WHY THIS RECIPE WORKS. Variety is definitely the spice of life! Add the remaining ¼ cup olive oil to a large skillet over medium heat. Caramelized Onion Cook 1 large thinly sliced onion in a skillet with 2 tablespoons … or until tender, turning over and rearranging every 3 min. Bake for 60-70 minutes in the oven or until potatoes are fork tender. Place pulp in a medium sized mixing bowl with 1/4 cup butter. Liberally sprinkle garlic salt on wet skin. Cut a slice off the top of the potato, just above the bacon. ), The Spruce Eats uses cookies to provide you with a great user experience. Coat … Try not to make the hole too big. Blend, ideally with a handheld mixer, until contents are smooth. The mashed potatoes are returned to the potato shells and baked with a generous topping of shredded cheese, bacon, and green onions. Sprinkle with the remaining bacon before serving. Add diced onions, sour cream, meat and cheeses to the potato pulp. Put a cookie sheet on the bottom rack. Get easy-to-follow, delicious recipes delivered right to your inbox. 1 tbsp avocado oil ( TRY: Primal Kitchen Mayo with Avocado Oil) The stuffed sweet potatoes make for a tasty side dish, light lunch or dinner or even a warm and cozy breakfast. Add the butter to the potato in the bowl and mash together, then stir in the cheese and half the bacon. Arrange the potatoes on a baking sheet and prick in several places with a sharp fork or skewer. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Bake 1 hour or until tender. Add all seasonings, then stir to combine well, and season with sea salt and pepper just to your taste. Cool 5 min. Sprinkle each stuffed potato with 2 tablespoons of shredded cheese mixture; press down lightly to pack onto the potato. 0. Or you can put them in a … August and Bacon Month is … We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. medium baking potatoes 1/4 cup butter, cubed 1 cup sour cream 1 cup shredded cheddar cheese Squeeze contents back inside the potato. Twice-Baked Stuffed Potatoes with Bacon, Cabbage, and Cheddar. Place potatoes on the prepared baking sheet. https://www.allrecipes.com/recipe/24332/ultimate-twice-baked- Top with green onions and serve immediately! PUBLISHED SEPTEMBER/OCTOBER 2004. 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 … You will be slicing the top off later. Put the racks on the top and middle third of the oven. Bake the potatoes until the cheese melts and the potato filling is set—about 15 minutes. … Place the shells back on the baking sheet and set aside. Dump contents into a re-sealable bag and press into one corner. Preheat the oven to 400 degrees. If baking, preheat oven to 425°F. baked potato, cheese, easy recipe, easy side dish, potatoes, side dish, stuffed, volcano, grated or shredded (more or less to taste), sour cream or flavored sour cream based dip, cooked, crumbled, or, ham, chopped, or ground sausage, cooked more or less to taste, if desired, 10 unique bacon recipes: - Healthy lifestyle, Homemade Easy Cream Cheese Hot Mexican Corn Dip Recipe, sour cream or a sour cream flavor based dip. Shove toothpicks in your potato about 1/2 inch deep. The butter will melt as the scoops of potato pulp land on it in the mixing bowl. Reduce the oven temperature to 350 F. Let the potatoes stand until cool enough to handle. These Bacon & Egg Stuffed Baked Potatoes are great for breakfast or dinner! Taste the potato mixture as you go and adjust amounts and ingredients to taste. You'll enjoy this classic recipe for baked stuffed … Use a fork to poke several holes all over the potato to allow steam to escape while baking. Stir in 2 tablespoons of the chopped green onions. Wash potato, dry and pierce several times with a sharp knife or fork. Prick potatoes in several places. Using a handheld masher, mash the potato pulp until smooth. Baste the potatoes a few times … These delicious stuffed baked potatoes are an easy preparation, and they can make any meal extra-special. Using a brush add barbecue sauce to each bacon slice, on the sides of the potato. … Blend in the sour cream, milk or half-and-half, and half of the Cheddar cheese. Privacy Policy. Simple to make baked sweet potatoes are overstuffed with shredded apple and crispy bacon then topped with a bright red pop of pomegranate arils and more bacon. Step 2: Put the potatoes on a wire rack and drizzle with a little olive oil. You should be using 2-3 slices of bacon per potato. Baked Stuffed Potato Recipe. Bake until fork tender, about 1 hour. 3 Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. While potatoes are baking, heat a large skillet over medium heat. For softer skin, rub potatoes with oil, sprinkle … Do not turn your oven off yet. Baste the potatoes a few times with the barbecue sauce while baking. Mash the potatoes with the butter. Scoop most of the pulp … Bake for 60-70 minutes in the oven or until potatoes are fork tender. The baked potatoes are scooped out, mashed with sour cream and cheese. Be generous with the barbecue sauce. Wash and dry potatoes. Combine the remaining 1 cup of shredded cheese with the remaining 2 tablespoons of green onion and half of the crumbled bacon. The bacon will keep the potato secure. Scrub the potatoes and pat dry; rub with olive oil and sprinkle with the kosher salt. Scoop the potato out of the shells into a bowl. When the oil is hot, add the onion, and cook until just softened, about 3 to 4 minutes. Add the chopped potato, and crumble in … Stuffed Jacket Potato with Cheese and Bacon | Hillfarm Oils We are the kitchen divas: Karin and my partner in life Ken. Wrap each raw slice of bacon around the potato, starting at the bottom, using toothpicks to secure the start and end of each piece as it overlaps. Using a spoon carefully scoop out the pulp inside the potato, as deep and as close as you can to the inside edge. 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