These stuffed potato boats, baked in the oven, are so easy to make. They are a perfect option as a weeknight meal for a small family, or even for a big crowd. Even though the recipe itself is pretty basic, in the end, you get a delicious and extra comforting side dish. Despite the long cooking time, the recipe is very convenient, as you can pop potatoes in the oven and meanwhile prepare the rest of your meal.
Today, I will share with you one of my favorite family recipes. Baked potato in any shape and form has always been one of the top choices for a side dish to make for dinner. The reason that makes this recipe so special is its creamy texture and cheesy flavor with the mouthwatering aroma of bacon.
Another reason to like this recipe: it is very simple. Cooking potato does not include any difficult preparations, no extra equipment required and you use only common ingredients that you can get in every store. Moreover, the ingredients can be easily adjusted to your taste or availability. For example, substitute for sour cream in twice-baked potatoes easily can be plain yogurt (Greek or Turkish will be great, too); you can also use cream cheese but it will make and effect on the texture of the inside, the mash will be much thicker.
If you are looking for other options to have for dinner as a side dish, here are my top suggestions:
Ingredients for Twice-Baked Potatoes:
- 5 potatoes, medium-sized;
- 150 g cheese;
- 150 g bacon;
- 150-200 g sour cream;
- 20 g scallion, chopped;
- Salt and freshly ground black pepper.
How to bake creamy stuffed potatoes at home:
- Clean potatoes under cold running water; be careful not to damage the skin. Let it dry or pat with paper towels.
- Preheat oven at 400ºF/200°C. Now, take every potato and wrap it individually in foil. Bake foiled potatoes for an hour (it can even take you up to one hour and a half, depends on the type and size of your potatoes).
- Meanwhile, we have got the time to make the stuffing. First, grate the cheese using the size of the grater that you prefer.
- Cut strips of bacon into thin slices; take a skillet and fry them on a medium heat until crisp and golden.
- When you see that potatoes are soft enough, take them out of the oven, get rid of the foil and let them cool a bit (you should be comfortable handling potatoes with your hands). Now, cut potatoes in half lengthwise. Using an appropriate utensil (mine was a teaspoon but melon baller will the most perfect thing), hollow the inside of potato halves. Be careful not to damage the inside and to leave the haves skin intact.
- Mash the pulp from potatoes into a nice smooth consistency. Do not add any extra liquid to the mash (water or milk).
- Rinse green onion under running water; chop into small pieces and add to the bowl with the mash. Pour the necessary amount of sour cream and nicely mix everything.
- Fill potato halves with mashed filling.
- Put the fried bacon on top.
- Put stuffed potato halves inside the baking tray and sprinkle over shredded cheese.
- Bake stuffed potatoes for 15 minutes at 350ºF/180°C or until cheese melts to the consistency that you like. Potatoes are ready to be served. Enjoy your meal!
If you have Pinterest, fill free to pin the following picture!
I love this recipe because not only it is easy to make and twice-baked potatoes turn out very delicious, but also the recipe is very versatile. You can interchange ingredients for the stuffing easily with those that you have in your fridge, the dish is also easy to make ahead and for a big crowd (as many as your oven can fit in).
Twice-Baked Potatoes Recipe with Bacon and Cheese
Ingredients
- 5 potatoes
- 150 g cheese
- 150 g bacon
- 150-200 g sour cream
- 20 g scallion, chopped
- salt and freshly ground black pepper to your taste
Instructions
- Clean potatoes under cold running water; be careful not to damage the skin. Let it dry or pat with paper towels.
- Preheat oven at 400ºF/200°C. Now, take every potato and wrap it individually in foil. Bake foiled potatoes for an hour (it can even take you up to one hour and a half, depends on the type and size of your potatoes).
- Meanwhile, we have got the time to make the stuffing. First, grate the cheese using the size of the grater that you prefer.
- Cut strips of bacon into thin slices; take a skillet and fry them on a medium heat until crisp and golden.
- When you see that potatoes are soft enough, take them out of the oven, get rid of the foil and let them cool a bit (you should be comfortable handling potatoes with your hands). Now, cut potatoes in half lengthwise. Using an appropriate utensil (mine was a teaspoon but melon baller will the most perfect thing), hollow the inside of potato halves. Be careful not to damage the inside and to leave the haves skin intact.
- Mash the pulp from potatoes into a nice smooth consistency. Do not add any extra liquid to the mash (water or milk).
- Rinse green onion under running water; chop into small pieces and add to the bowl with the mash. Pour the necessary amount of sour cream and nicely mix everything.
- Fill potato halves with mashed filling.
- Put the fried bacon on top.
- Put stuffed potato halves inside the baking tray and sprinkle over shredded cheese.
- Bake stuffed potatoes for 15 minutes at 350ºF/180°C or until cheese melts to the consistency that you like. Potatoes are ready to be served. Enjoy your meal!
Notes
I hope that you liked the recipe. If there are any questions left, please, leave them in the comment section below.
