Baked Potatoes Stuffed with Cheese, Bacon and Chives Recipe
Large potatoes baked until tender, then stuffed with a creamy mixture of cheese, bacon and chives – this is the American version of a “baked potato” served in bars and at stadiums. Inside they’re soft and buttery, with a lightly browned, cheesy top. The flavor is like a mix of mashed potatoes, cheesy casserole and crispy bacon.
These are stadium-style potatoes straight from the USA – huge, baked until the skin is crisp and stuffed to the brim with a creamy filling of cheese, bacon and sour cream. The flavor is like a combination of the best mashed potatoes, a cheesy casserole and crispy bacon, all in a form you can simply hold in your hand. This “loaded baked potato” is a great example of how to turn a simple potato into an impressive, filling dish for a party or a lazy evening in front of the TV.
Chef's tips
The key is a really well-baked potato – don’t shorten the baking time; the knife should slide into the center like into soft butter. Mix the flesh while it’s still hot so the butter and cheese melt perfectly and the filling turns smooth, without lumps. Be careful not to scoop the potatoes too thinly – leave a layer of flesh next to the skin, otherwise the “boats” may crack when you stuff them.
How to serve
These potatoes work perfectly as a main dish for game night – just add a bowl of coleslaw or a simple cabbage slaw. To drink, serve beer (for example a pale lager) or homemade lemonade if you’re feeding the family. For a house party you can set up a “potato bar” – serve the basic version and put out small bowls with extra toppings: jalapeños, corn, extra chives or sour cream.
Ingredients
- potatoes large, similar size - 4 pieces
- vegetable oil for brushing the skin - 1 tablespoon
- salt some for the potatoes, some for the filling - 1 teaspoon
- bacon cut into small strips or cubes - 80 g
- yellow cheese grated, well-melting, e.g. cheddar, gouda - 120 g
- sour cream or thick Greek yogurt - 120 g
- butter soft - 30 g
- chives chopped - 3 tablespoons
- black pepper freshly ground - 0.5 teaspoons
- granulated garlic optional - 0.5 teaspoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Scrub the potatoes thoroughly under running water using a brush, then dry with paper towels.
- Prick each potato several times with a fork, brush lightly with oil and sprinkle with a little salt, rubbing it into the skin.
- Place the potatoes on a rack or baking tray and bake for 60–70 minutes, until completely soft inside. You can check by inserting a knife into the thickest part – it should slide in without resistance.
- Meanwhile, fry the bacon in a dry pan over medium heat for 5–7 minutes, until the fat renders and the pieces are golden and crispy. Transfer the bacon to a plate lined with paper towels to drain excess fat.
- Remove the baked potatoes from the oven and set aside for 5–10 minutes to cool slightly so they’re easier to handle.
- Cut each potato lengthwise, but not all the way through – leave the bottom part of the skin intact to form a “boat”. Gently squeeze the sides so the center opens up.
- Scoop most of the potato flesh into a bowl, leaving a thin layer next to the skin so the boats don’t fall apart.
- Add the butter, half of the grated cheese, the sour cream, most of the bacon (reserve some for topping), the chives (also reserve some for topping), salt, pepper and granulated garlic to the bowl with the hot potato flesh. Mash everything with a fork or masher into a smooth, creamy mixture.
- Fill the potato boats with the prepared filling, mounding it slightly. Sprinkle the tops with the remaining cheese and bacon.
- Return the potatoes to the oven for 10–15 minutes, until the cheese melts and lightly browns. Before serving, sprinkle with the remaining chives.
Storage
Gotowe nadziewane ziemniaki przechowuj w lodówce, najlepiej przykryte folią. Odgrzewaj w piekarniku w 180°C przez około 15 minut. Możesz je też zamrozić, ale po rozmrożeniu struktura ziemniaka będzie nieco bardziej miękka.
