Best 2 Bacon Cheddar Stuffed Potatoes Recipes

When it comes to a hearty and flavorful dish that combines the goodness of crispy bacon, melted cheddar cheese, and tender potatoes, nothing beats bacon cheddar stuffed potatoes. This dish is a true culinary delight, tantalizing taste buds with a symphony of flavors and textures. Whether served as a comforting main course or as a delectable side dish, bacon cheddar stuffed potatoes are sure to impress and satisfy. In this article, we will explore the art of crafting the perfect bacon cheddar stuffed potatoes, providing step-by-step guidance, ingredient suggestions, and helpful tips to ensure a mouthwatering experience.

Check out the recipes below so you can choose the best recipe for yourself!

HASSELBACK POTATOES STUFFED WITH CHEDDAR AND BACON

Hasselback Potatoes Stuffed With Cheddar and Bacon image

Elevate the regular old baked potato with this impressive side dish for your guests. Stuffed with cheddar and bacon, these potatoes are not only delicious but a showstopper as well fanning out delightfully as they bake.

Provided by Mary Jenny

Categories Pork

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, melted
1 tablespoon pc new world evoo extra virgin olive oil
6 president's choice strawberry blonde potatoes
1/4 teaspoon each salt & freshly ground black pepper
1 sprig fresh rosemary
1 sprig fresh thyme
250 g prsiden'ts choice aged 2 years white cheddar cheese
2 tablespoons president's choice black label panko breadcrumbs
6 slices president's choice naturally smoked bacon, cooked and sliced into 10 pieces

Steps:

Preheat oven to 425°F (220°C).
Stir together butter and oil. Brush bottom of 14 x 11-inch (3 L) roasting pan with some of the butter-oil mixture. Slice thin lengthwise strip off the bottom of one potato; place flat side down on cutting board. Place two wooden spoons on opposite long sides of potato. Cut potato crosswise into 20 thin slices until almost all the way through, stopping when knife hits spoon handles. Repeat with remaining potatoes.
Arrange potatoes flat side down in roasting pan; brush with butter-oil mixture and season with salt and pepper. Scatter rosemary and thyme sprigs around potatoes.
Bake in centre of oven for 25 to 30 minutes or until cooked through but still firm, basting with butter halfway through. Remove from oven; let cool 5 minutes.
Grate 2 tbsp (25 mL) cheese finely; combine with panko. Slice remaining cheese crosswise into 20 slices; cut each slice crosswise into 3 pieces for a total of 60 pieces.
Insert bacon alternately with cheese in potato slices. Brush all over with butter from pan. Sprinkle panko mixture over top. Bake in centre oven for 12 to 16 minutes or until cheese is melted and panko mixture is golden.
Discard herb sprigs; garnish with fresh herbs if desired.

Nutrition Facts : Calories 656.9, Fat 35.3, SaturatedFat 19.1, Cholesterol 94.1, Sodium 710.1, Carbohydrate 59.2, Fiber 7.2, Sugar 3, Protein 27

BACON-CHEDDAR STUFFED POTATOES

Bacon-Cheddar Stuffed Potatoes image

"My daughters just go crazy over these potatoes! They tell all their friends that their mom is making the best potatoes in the world." -Julie Putnam of Lebanon, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 medium baking potatoes
1/3 cup mayonnaise
3/4 cup plus 6 tablespoons shredded cheddar cheese, divided
3/4 cup French onion dip
1/2 cup real bacon bits
4 green onions, chopped
1/4 to 1/2 teaspoon pepper

Steps:

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle. , Meanwhile, in a small bowl, combine the mayonnaise, 3/4 cup cheese, dip, bacon, onions and pepper. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. Add pulp to the mayonnaise mixture and mash. , Spoon into potato shells. Return to the microwave-safe plate. Sprinkle with remaining cheese. Microwave, uncovered, on high for 5 minutes or until heated through.

Nutrition Facts : Calories 570 calories, Fat 33g fat (15g saturated fat), Cholesterol 54mg cholesterol, Sodium 1121mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

Tips:

For a crispier potato skin, rub the potatoes with olive oil before baking.
To save time, use a potato ricer to mash the potatoes.
If you don't have a potato ricer, use a fork or potato masher to mash the potatoes until smooth.
For a cheesier filling, use a combination of cheddar and Parmesan cheese.
If you don't have bacon bits, you can cook and crumble your own bacon.
To make the potatoes ahead of time, bake them according to the recipe and then let them cool completely. Store the potatoes in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the potatoes in a preheated oven at 350 degrees Fahrenheit for about 20 minutes, or until heated through.

Conclusion:

Bacon cheddar stuffed potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside and fluffy on the inside, with a creamy cheddar and bacon filling. These potatoes are sure to be a hit with your family and friends.