Loaded Potatoes Stuffed with Bacon Cream Cheese and Scallions
Get ready to indulge in the ultimate comfort food with these Loaded Potatoes Stuffed with Bacon, Cream Cheese, and Scallions! Featuring perfectly baked Russet potatoes with crispy skins and a creamy, flavorful filling, this recipe is the ideal combination of indulgence and savory satisfaction. Each potato is generously stuffed with a luscious mix of tangy cream cheese, sharp cheddar, smoky bacon, and a hint of garlic, then topped with melty cheese, crunchy bacon bits, and fresh scallions for the perfect finish. Whether you're serving them as a hearty appetizer, side dish, or a show-stopping snack, these loaded potatoes are an easy crowd-pleaser that will elevate any meal. Perfect for weeknight dinners, festive gatherings, or game-day spreads—these stuffed potatoes are as versatile as they are irresistible!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces Cream cheese
- 1 cup Cheddar cheese
- 6 slices Cooked bacon
- 3 stalks Scallions
- 2 tablespoons Butter
- 0.5 teaspoon Garlic powder
- 0.5 cup Sour cream
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes. Prick each potato several times with a fork to allow steam to escape.
Rub the potatoes with olive oil and sprinkle generously with salt and pepper.
Place the potatoes on a baking sheet and bake for 50-60 minutes or until the skins are crispy and the insides are soft when tested with a fork.
While the potatoes bake, prepare the filling: cook and crumble the bacon, finely slice the scallions, and shred the cheddar cheese. Set these ingredients aside.
Once the potatoes are done, carefully remove them from the oven and let them cool slightly for 5-10 minutes.
Slice each potato in half lengthwise and use a spoon to scoop out the insides, leaving about 1/4 inch of potato flesh near the skin to create a sturdy shell.
Place the scooped-out potato flesh into a large bowl. Add cream cheese, butter, garlic powder, sour cream, half the cheddar cheese, three-quarters of the bacon, and two of the scallions. Mash and mix until smooth and well combined. Season with additional salt and pepper to taste.
Spoon the filling back into the empty potato skins, mounding it generously.
Sprinkle the remaining cheddar cheese on top of each loaded potato.
Place the stuffed potatoes back on the baking sheet and bake for another 10-15 minutes, or until the tops are golden and the cheese is bubbly.
Remove the potatoes from the oven and garnish with the remaining crumbled bacon and the last sliced scallion.
Serve hot and enjoy your Loaded Potatoes Stuffed with Bacon Cream Cheese and Scallions!
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
