Onion Bacon Cheese Stuffed Baked Potatoes
Indulge in the ultimate comfort food with these Onion Bacon Cheese Stuffed Baked Potatoes—a savory delight that's perfect for dinner or a crowd-pleasing side dish. Each fluffy Russet potato is baked to perfection, then loaded with a rich, creamy filling made from buttery mashed potato, caramelized onions, crispy bacon, tangy sour cream, and melty cheddar cheese. Topped with a golden layer of bubbling cheese and garnished with crunchy bacon crumbles and fresh green onions, these twice-baked potatoes deliver incredible flavor in every bite. Whether you're hosting a gathering or treating yourself to something hearty and satisfying, this recipe is sure to impress. With simple prep and a touch of indulgence, these stuffed baked potatoes are a must-try addition to your recipe collection!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 slices Bacon strips
- 1 medium Yellow onion
- 4 tablespoons Butter
- 0.5 cup Sour cream
- 1 cup Cheddar cheese
- 2 stalks Green onions
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle them with salt and pepper. Place them directly on the oven rack and bake for 1 hour, or until they are tender when pierced with a fork.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels. Once cooled, crumble the bacon into small pieces.
In the same skillet, add 1 tablespoon of olive oil and the diced onion. Cook over medium heat, stirring occasionally, until the onions are caramelized and golden, about 10-12 minutes. Set aside.
Once the potatoes are cooked, remove them from the oven and let them cool for 5-10 minutes, until safe to handle.
Cut a thin slice off the top of each potato and scoop out the flesh, leaving a thin shell of potato inside the skin. Place the scooped flesh into a mixing bowl.
Add butter, sour cream, half of the shredded cheddar cheese, and half of the crumbled bacon to the bowl with the potato flesh. Mash everything together until smooth and well combined. Season with additional salt and pepper to taste.
Stir the caramelized onions into the potato mixture.
Fill each potato shell with the mashed potato mixture, mounding it generously. Place the stuffed potatoes on a baking sheet.
Sprinkle the remaining shredded cheddar cheese on top of each stuffed potato.
Return the potatoes to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Remove from the oven and garnish each potato with the remaining crumbled bacon and sliced green onions. Serve immediately.
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 27.3 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 871 mg | 67% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 7594 mg | 162% | |
*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.
