Baked Stuffed Potatoes are made by baking potatoes, then removing the flesh and beating it with luscious ingredients like sour cream, bacon, and cheese. This filling is piled or piped back into the potato skins, then baked until puffed and golden.
Large russet baking potatoes work best in this recipe. Yukon Gold potatoes don't work as well; their skin is very thin and the potatoes will tend to split when stuffed. You can vary this recipe by adding other ingredients too; add some cooked onions and garlic, or vary the type of cheese you use.
This recipe freezes really well. Just fill the potatoes with the seasoned bacon and cheese mixture, then let them cool for 20 minutes then freeze on a cookie sheet. Wrap the frozen stuffed potatoes well with plastic wrap and freeze up to 4 months. To use after freezing, bake them from frozen at 400°F for about 40 to 50 minutes or until the potatoes are hot and the tops start to brown.
These potatoes are wonderful with everything from roast chicken to meatloaf to a steak cooked on the grill in the summer. All you need for a complete meal is a crisp green salad or a sweet fruit salad.
- 6 baking potatoes
- 2 tablespoons softened butter
- 1/4 cup softened butter
- 1/2 cup sour cream
- 5 slices bacon, crisply cooked and crumbled
- 2 cups shredded Cheddar or Colby cheese
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon paprika
Preheat the oven to 375°F and make sure that the oven rack is in the middle of the oven.
Prick the potatoes with a fork and rub with the 2 tablespoons of softened butter to coat them well. Place the potatoes right on oven rack and bake for 45-55 minutes or until potatoes are soft when pressed with your fingers. Remove the potatoes from the oven and let cool on a wire rack for 20 minutes.
When the potatoes are cool enough to handle, carefully cut them in half lengthwise.
Remove the cooked flesh from the potato skins, leaving about 1/4" shell of flesh and skin.
Place the cooked potato flesh in a large mixer bowl. Add the 1/4 cup softened butter and beat until combined. Stir in the sour cream, bacon, cheese, salt, and pepper and beat for 1 minute until fluffy.
Spoon or pipe the potato mixture back into the potato shells and sprinkle with the paprika. Bake for 20-25 minutes or until potatoes are beginning to turn golden brown on the edges and are slightly puffed. Or freeze them as directed above.