Baked Potatoes Stuffed With Cheese and Bacon

Potatoes in all forms and shapes are very high on my list of favorite sides, if not the top of them all. I love how versatile they are… you can cook them, bake them, mash or smash them and everything in between. And the results are always amazing!

Usually, I go for simple baked potato wedges that go really well with any main dish. But when I have more time or want to treat a special someone, I opt in for a more time-consuming but so rewarding stuffed variation of baked potatoes.

Visit my blog for more tips on how to make the best Baked Stuffed Potatoes, optional tips and more detailed instructions are included.

Are you a visual learner? Check the video.

You will need :

6 large potatoes of choice
150g (5oz) of cream cheese
100g (3,5oz) of cheddar cheese
200g (7oz) of mozzarella cheese
100g (3,5oz) of sour cream
100g (3,5oz) of bacon
2-3 small shallots
fresh salt & pepper
scallions for garnish
2-3 cm (1 inch) cube of butter

Cook them in generously-salted water for about 30 minutes. The time will vary based on the size of potatoes used! We want them fully cooked but not falling apart.

First thing we need to do is to cut our shallots and bacon into small pieces. Roast the shallot and bacon pieces on high heat, until the bacon starts to brown and shallots become translucent.

Transfer the still hot bacon & shallot mix into a bowl along with cream cheese and shredded mozzarella and mix them well together.

Once the potatoes are cool enough to handle, cut them into halves lengthwise and carefully scoop out flesh from the center part.

Discard about half of the potato flesh and smash the rest with a fork. Add a cube of butter. I melted it to make my life easier.

Add the mashed potato flesh to our stuffing and mix it well to combine.

Using a table or teaspoon, fill the potato skins with our lovely and flavor intensive stuffing.

Season the potatoes with salt and pepper. Then top the potatoes with shredded/grated cheddar cheese.

Bbake the stuffed potatoes until the cheese turns golden brown. This should take about 20-25 minutes.

Serve with an additional topping of sour cream (1 tablespoon per potato) and sliced scallions.