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.
