Crispy Bacon-Stuffed Potatoes are a classic comfort food with a savory, cheesy twist. These twice-baked potatoes are filled with creamy mashed interiors mixed with bacon, cheese, and sour cream, then baked again until golden and crispy. They make an ideal side dish, appetizer, or even a satisfying main course.
Why You’ll Love This Recipe
This recipe transforms simple baked potatoes into a hearty, flavorful dish with a crisp exterior and a rich, savory filling. It’s easy to prepare and perfect for gatherings or weeknight meals. The balance of creamy filling, crispy bacon, and melted cheese is irresistibly delicious.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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4 large russet potatoes
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2 tablespoons olive oil
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1/2 cup sour cream
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1/2 cup shredded cheddar cheese
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1/4 cup crumbled bacon
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2 green onions, chopped
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Salt and pepper to taste
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1/4 teaspoon paprika (optional)
directions
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Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pierce each with a fork, and place them directly on the oven rack.
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Bake for 45–50 minutes, or until the potatoes are tender when pierced with a fork.
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Remove from the oven and let cool slightly. Slice each potato in half lengthwise.
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Carefully scoop out the flesh into a bowl, leaving a thin layer inside the skins to hold their shape.
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Mash the scooped potato with sour cream, shredded cheddar cheese, crumbled bacon, salt, and pepper until creamy and well combined.
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Spoon the filling back into the potato skins. Drizzle olive oil over the tops and sprinkle with paprika, if using.
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Return to the oven and bake for another 15–20 minutes, or until the tops are golden and crispy.
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Garnish with chopped green onions and serve hot.
Servings and timing
This recipe yields approximately 4 servings (1 whole stuffed potato or 2 halves per serving).
Preparation time: 10 minutes
Initial baking time: 45–50 minutes
Second baking time: 15–20 minutes
Total time: Around 1 hour and 20 minutes
Variations
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Loaded Style: Add a sprinkle of extra cheese and bacon on top before the second bake.
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Spicy Kick: Mix in diced jalapeños or a dash of hot sauce to the filling.
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Veggie Twist: Add chopped broccoli or sautéed mushrooms for added nutrition.
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Cream Cheese Addition: Substitute part of the sour cream with softened cream cheese for an even creamier filling.
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Mini Version: Use small potatoes for bite-sized appetizers or party platters.
storage/reheating
Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in the oven at 375°F (190°C) for 10–15 minutes until heated through, or microwave for 1–2 minutes, though the oven method preserves the crispiness.
These can be frozen after the first bake and filled step—wrap individually and freeze for up to 2 months. Bake from frozen, adding extra time as needed.
FAQs
Can I make these potatoes ahead of time?
Yes, you can prepare them up to the second bake, refrigerate, and then bake just before serving.
What kind of potatoes are best?
Russet potatoes work best due to their size and fluffy interior when baked.
Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon is a great alternative and works well in this recipe.
Is it okay to skip the second bake?
The second bake crisps the tops and enhances flavor, but they can be served after the first bake if needed.
Can I use different cheeses?
Absolutely—try Monterey Jack, gouda, or pepper jack for variation.
How do I prevent the skins from tearing?
Scoop the flesh gently with a spoon, leaving a thin layer attached to the skin for structure.
Are these gluten-free?
Yes, all ingredients used are naturally gluten-free. Check packaging for cross-contamination if needed.
Can I add herbs to the filling?
Yes, fresh parsley, chives, or thyme add excellent flavor.
What can I serve with these potatoes?
They pair well with grilled meats, roasted vegetables, or a fresh salad.
Can I air fry them for the second bake?
Yes, air fry at 375°F for 6–8 minutes for a crispy finish.
Conclusion
Crispy Bacon-Stuffed Potatoes are a delicious, satisfying dish that takes humble ingredients and elevates them into something truly special. With a creamy interior and crispy, cheesy topping, they’re the perfect side or standalone meal for any occasion. Prepare them once, and they’re bound to become a regular on your menu.
Print
Crispy Bacon-Stuffed Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 stuffed halves (4 servings)
- Category: Side Dish
- Method: Baking
- Diet: Vegetarian
Description
These Crispy Bacon-Stuffed Potatoes are a savory, loaded twist on classic baked potatoes. Filled with creamy mashed potato, sharp cheddar, crispy bacon, and topped with green onions, they’re baked again for the perfect crisp finish. Ideal as a hearty side dish or satisfying main!
Ingredients
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4 large russet potatoes
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2 tbsp olive oil
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1/2 cup sour cream
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1/2 cup shredded cheddar cheese
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1/4 cup crumbled bacon
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2 green onions, chopped
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Salt and pepper, to taste
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1/4 tsp paprika (optional)
Instructions
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Remove from oven, let cool slightly, then cut each potato in half lengthwise.
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Scoop out the flesh into a mixing bowl, leaving a thin layer to keep the skin intact.
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Mash the scooped-out potato with sour cream, cheddar cheese, crumbled bacon, salt, and pepper until smooth.
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Spoon the mixture back into the potato skins.
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Drizzle with olive oil and sprinkle with paprika if desired.
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Return to oven and bake for an additional 15–20 minutes, or until the tops are golden and crispy.
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Garnish with chopped green onions and serve hot!
Notes
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Add more cheese on top before the second bake for a melty finish.
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Substitute Greek yogurt for sour cream for a lighter version.
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Great as a side or snack—make ahead and reheat when ready to serve.
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