Description
Crispy-skinned russet potatoes filled with creamy cheese, bacon, and vegetables for the ultimate comfort food dinner
Ingredients
Scale
- 4 large russet potatoes (about 8–10 oz each)
- 4 strips thick-cut bacon, chopped
- 1/2 cup sour cream
- 4 tablespoons butter, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 3 green onions, finely chopped
- 1/4 cup fresh chives, chopped
- 1/2 cup steamed broccoli florets, chopped
- 2 tablespoons cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1/4 cup diced red bell pepper
Instructions
- 1. Preheat oven to 425°F. Pierce potatoes with fork, rub with oil and salt.
- 2. Bake potatoes 45-60 minutes until tender. Cool 10 minutes.
- 3. Cook bacon until crispy. Sauté bell pepper and broccoli until tender.
- 4. Cut potatoes in half, scoop out flesh leaving 1/4 inch border.
- 5. Mash potato flesh with butter, sour cream, and cream cheese.
- 6. Fold in 3/4 cup cheddar, half the Monterey Jack, green onions, chives, bacon, and vegetables.
- 7. Season with garlic powder, onion powder, paprika, salt, and pepper.
- 8. Stuff mixture back into potato shells, top with remaining cheese.
- 9. Bake 15-20 minutes until cheese is golden and bubbly.
- 10. Garnish with reserved green onions and chives. Serve hot.
Notes
Store leftovers up to 3 days refrigerated. Can be frozen for 2 months before final baking.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 485
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 18g