{"id":283817,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/bacon-n-cheese-stuffed-potatoes\/"},"modified":"2024-12-04T15:13:05","modified_gmt":"2024-12-04T21:13:05","slug":"bacon-n-cheese-stuffed-potatoes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/bacon-n-cheese-stuffed-potatoes\/","title":{"rendered":"Loaded Baked Potatoes"},"content":{"rendered":"<p><a href=\"https:\/\/www.tasteofhome.com\/collection\/baked-potato-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/baked-potato-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Baked potatoes<\/a> are infinitely versatile. They are carby, cozy, and the perfect vehicles for other flavors and ingredients. A loaded baked potato bursts with both savory and umami flavors, and you can get creative with the filling. Make it your main or enjoy it as a side dish along with some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-grilled-lemon-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-grilled-lemon-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">grilled lemon chicken<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/golden-chicken-cordon-bleu\/print\/\" data-name=\"www.tasteofhome.com\/recipes\/golden-chicken-cordon-bleu\/print\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken cordon bleu<\/a> and a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garden-tossed-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/garden-tossed-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">garden tossed salad<\/a>.<\/p>\n<h2>How to Make Loaded Baked Potatoes<\/h2>\n<p>What&#8217;s the word we love to hear? Easy. A loaded baked potato couldn&#8217;t be easier to prep, but it does require some patience, mostly due to cooking times. And, trust us, that patience is well-rewarded. You&#8217;ll start by baking the potatoes, and then you&#8217;ll scoop out the pulp to make a flavorful, cheesy filling. Then, you&#8217;ll bake the potatoes again.<\/p>\n<h2>Loaded Baked Potato Ingredients<\/h2>\n<ul>\n<li><strong>Potatoes:<\/strong> Russets and Idaho potatoes work best here. They have a higher starch and lower moisture content, leading to fluffy fillings and crispy shells. The skins are also sturdy enough to handle the scooping and refilling.<\/li>\n<li><strong>Butter:<\/strong> Cube your butter before mashing it with the potato. This helps make it creamy and rich.<\/li>\n<li><strong>Sour cream:\u00a0<\/strong>Using sour cream gives the dish some tanginess.<\/li>\n<li><strong>Cheddar cheese: <\/strong>The cheese melts within the potato filling.<\/li>\n<li><strong>Bacon strips:<\/strong> The bacon strips will be precooked and crumbled into the filling to add some saltiness and meatiness.<\/li>\n<li><strong>Green onions:<\/strong> Sharp and fresh, <a href=\"https:\/\/www.tasteofhome.com\/collection\/green-onion-recipe\/\" data-name=\"www.tasteofhome.com\/collection\/green-onion-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">green onions<\/a> add a little extra zing to cut through the richer flavors. You can also use <a href=\"https:\/\/www.tasteofhome.com\/article\/chives-vs-scallions-vs-green-onions\/\" data-name=\"www.tasteofhome.com\/article\/chives-vs-scallions-vs-green-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">scallions<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Bake the potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076687\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/stuffed-baked-potatoes-TOHD24_35957_JackieAlpers_01.jpg?fit=700%2C1024\" alt=\"Stuffed Baked Potatoes Tohd24 35957 Jackiealpers 01\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the potatoes at 400\u00b0F for one hour or until they&#8217;re tender. Let the potatoes cool slightly. Reduce the oven&#8217;s heat to 350\u00b0.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Poke holes in the potatoes before baking to release steam.<\/p>\n<h3>Step 2: Load the potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076688\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/stuffed-baked-potatoes-TOHD24_35957_JackieAlpers_02.jpg?fit=700%2C1024\" alt=\"Stuffed Baked Potatoes Tohd24 35957 Jackiealpers 02\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<p>Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and green onions. Spoon or pipe this mixture back into the potato shells.<\/p>\n<h3>Step 3: Bake the loaded potatoes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076689\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/stuffed-baked-potatoes-TOHD24_35957_JackieAlpers_03.jpg?fit=700%2C1024\" alt=\"Stuffed Baked Potatoes Tohd24 35957 Jackiealpers 03\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<p>Place the potatoes on a baking sheet. Bake for 30 to 35 minutes or until heated through.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Sprinkle some fresh sliced green onions on top.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076691\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/stuffed-baked-potatoes-TOHD24_35957_JackieAlpers_05.jpg?fit=700%2C1024\" alt=\"Stuffed Baked Potatoes Tohd24 35957 Jackiealpers 05\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<h2>Loaded Baked Potato Variations<\/h2>\n<ul>\n<li><strong>Sneak in veggies:\u00a0<\/strong>Add chopped broccoli to the filling mixture to get in some additional fiber and nutrients.<\/li>\n<li><strong>Taco night:\u00a0<\/strong>Enjoy two iconic dinners in one by topping your potatoes with ground beef seasoned with a taco mix, salsa and some guacamole.<\/li>\n<li><strong>Add barbecue: <\/strong>Top the potatoes with barbecue chicken or pork.<\/li>\n<li><strong>Sweeten the deal:\u00a0<\/strong>Use a sweet potato instead of a russet.<\/li>\n<\/ul>\n<h2>How to Store Loaded Baked Potatoes<\/h2>\n<p>Let the potatoes cool before putting them in an airtight container. You can store them in the fridge for up to four days.<\/p>\n<h3>Can you freeze loaded baked potatoes?<\/h3>\n<p>Yep! Once the potatoes have cooled, wrap them in storage wrap or foil and place them in a freezer-safe container. You can partially thaw them in the fridge overnight before reheating them in the oven.<\/p>\n<h3>Can you make loaded baked potatoes ahead of time?<\/h3>\n<p>You can bake the potatoes in advance. When you&#8217;re ready to make the full recipe, scoop out the pulp and continue as directed.<\/p>\n<h2>Loaded Baked Potato Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076692\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/stuffed-baked-potatoes-TOHD24_35957_JackieAlpers_06.jpg?fit=700%2C1024\" alt=\"Stuffed Baked Potatoes Tohd24 35957 Jackiealpers 06\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jackie Alpers for Taste Recipes<\/span><\/span><\/p>\n<h3>How do you scoop out the pulp for loaded baked potatoes?<\/h3>\n<p>Start by letting the potatoes cool slightly so they&#8217;re not too hot to handle. Then, use a spoon to carve out the pulp. Go slow to keep the skin from tearing.<\/p>\n<h3>Why did my loaded baked potatoes tear?<\/h3>\n<p>If you&#8217;re using a sturdy potato, like a russet, and the skin is still tearing, make sure you&#8217;re cooking them unwrapped. Cooking them wrapped in foil can make the skin a little bit soggier, so it&#8217;s more likely to tear when you scoop out the filling. Make sure you&#8217;re also leaving a little bit of pulp attached to the skin to help make the shell sturdier.<\/p>\n<h3>Why should I poke holes in my potato before baking?<\/h3>\n<p>Poking holes in potatoes releases steam. This helps make fluffier potatoes and averts the worst-case scenario of your potato exploding.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. \u2014Merle Dyck, Elkford, British Columbia<\/p>\n","protected":false},"author":7061,"featured_media":2107867,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307384,303971,304162,306928,306910,304423,304328,304430,304338,303966,304408,304368,303887,306848,304268,307307,307383,307739,324623,307754,303994,304313,304150,303883,304468,307614],"categories-v2":[310411,308500,309439,309924,309906,308821,308984,308481,308830,308992,308495,308813,308745,308478,309603,259483,310342,310410,310706,309177,310717,308528,308313,309434,308476,308875,310591],"coauthors":[51494],"recommended_recipes":[{"post_title":"Loaded Twice-Baked Potato Casserole","post_link":"\/recipes\/loaded-twice-baked-potato-casserole\/","post_image":"\/wp-content\/uploads\/2025\/02\/Loaded-Twice-Baked-Potato-Casserole_EXPS_TOHD25_172886_JonathanMelendez_10.jpg"},{"post_title":"Loaded Baked Potato Salad","post_link":"\/recipes\/loaded-baked-potato-salad\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_19458_KristinaVanni_8.jpg"},{"post_title":"Loaded Mashed Potatoes","post_link":"\/recipes\/loaded-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/08\/Loaded-Mashed-Potatoes_EXPS_TOHD24_14122_JuliaHartbeck_4.jpg"},{"post_title":"Loaded Baked Potato Dip","post_link":"\/recipes\/loaded-baked-potato-dip\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_166872_TH132767A05_03_6bC_RMS.jpg"},{"post_title":"Loaded Mashed Potato Casserole","post_link":"\/recipes\/everything-mashed-potato-casserole\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_38914_AlejandroMonfort9.jpg"},{"post_title":"Loaded Smashed Potatoes","post_link":"\/recipes\/loaded-smashed-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps86232_BHR143425B05_13_5b.jpg"},{"post_title":"Slow-Cooker Baked Potatoes","post_link":"\/recipes\/slow-cooker-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/06\/Slow-Cooker-Baked-Potatoes_EXPS_TOHFM20_142784_B09_23_5b.jpg"},{"post_title":"Loaded Breakfast Potatoes","post_link":"\/recipes\/loaded-breakfast-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Loaded-Breakfast-Potatoes_EXPS_CIMZ17_73363_B07_19_4b.jpg"},{"post_title":"Loaded Smashed Taters","post_link":"\/recipes\/loaded-smashed-taters\/","post_image":"\/wp-content\/uploads\/2018\/01\/Loaded-Smashed-Taters_exps47470_TH133086C07_24_3bC_RMS-2.jpg"},{"post_title":"Loaded Stuffed Potato Pancakes","post_link":"\/recipes\/loaded-stuffed-potato-pancakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps169481_SD143203D10_15_5b_WEB.jpg"},{"post_title":"Loaded Baked Potato Rounds","post_link":"\/recipes\/loaded-baked-potato-rounds\/","post_image":"\/wp-content\/uploads\/0001\/01\/Loaded-Baked-Potato-Rounds_EXPS_HCA18_181321_D05_19_8b.jpg"},{"post_title":"Oven-Roasted Potatoes","post_link":"\/recipes\/oven-roasted-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1238_MBM1227346A05_25_1b.jpg"},{"post_title":"Baked Potatoes","post_link":"\/recipes\/baked-potatoes\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Fancy Baked Potatoes","post_link":"\/recipes\/fancy-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Fancy-Baked-Potatoes_exps9575_BHR133210B05_08_2bC_RMS.jpg"},{"post_title":"Quick Baked Potatoes","post_link":"\/recipes\/quick-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2906_cwjf90p37book.jpg"},{"post_title":"Baked Potatoes with Topping","post_link":"\/recipes\/baked-potatoes-with-topping\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25161_SD955952D42A.jpg"},{"post_title":"Baked Mashed Potatoes","post_link":"\/recipes\/baked-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1325_TH2028C35A-2.jpg"},{"post_title":"Seasoned Baked Potatoes","post_link":"\/recipes\/seasoned-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38437_LT1193262D19A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Loaded-Baked-Potatoes_EXPS_TOHD24_35957_JackieAlpers_07.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/bacon-n-cheese-stuffed-potatoes\/","name":"Loaded Baked Potatoes","datePublished":"2018-01-01","dateModified":"2024-12-04","prepTime":"PT01H15M","cookTime":"PT30M","totalTime":"PT01H45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Loaded-Baked-Potatoes_EXPS_TOHD24_35957_JackieAlpers_07.jpg","height":1200,"width":1199},"recipeCategory":["Side Dishes"],"description":"These loaded baked potatoes are creamy, rich and easy to customize. Enjoy them as a side or a main dish!","recipeIngredient":["4 medium baking potatoes","1\/4 cup butter, cubed","1 cup sour cream","1 cup shredded cheddar cheese","4 bacon strips, cooked and crumbled","3 to 4 green onions, sliced"],"recipeInstructions":[{"@type":"HowToStep","name":"Bake the potatoes","text":"Bake the potatoes at 400\u00b0F for one hour or until they're tender. Let the potatoes cool slightly. Reduce the oven's heat to 350\u00b0. Editor's Tip: Poke holes in the potatoes before baking to release steam.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/stuffed-baked-potatoes-TOHD24_35957_JackieAlpers_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Load the potatoes","text":"Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and green onions. Spoon or pipe this mixture back into the potato shells.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/stuffed-baked-potatoes-TOHD24_35957_JackieAlpers_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the loaded potatoes","text":"Place the potatoes on a baking sheet. Bake for 30 to 35 minutes or until heated through. Editor's Tip: Sprinkle some fresh sliced green onions on top.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/stuffed-baked-potatoes-TOHD24_35957_JackieAlpers_03.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Kim Bussing"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8333335,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPumpkin"},"reviewBody":"Always make extra and wrap in plastic wrap and then in freezer bags. When I need a side just pop in oven till heated.  Tastes just as good as the first day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGlasses"},"reviewBody":"omg I could\u00b4nt do this with out you this even made my moms birthday wish come true","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFish"},"reviewBody":"As I am sure you can tell by the ingredients, this recipe is a winner. It looks more elegant than a standard baked potato, and it tastes great, too. I did not change anything except I sprinkled paprika on the finished product.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSeahorse"},"reviewBody":"The shells are very fragile difficult to get them too thin without tearing.  However, they absolutely tasted delicious, no matter mine did not look picture perfect","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSword"},"reviewBody":"These were so easy to make and my family couldn't stop raving about them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlower"},"reviewBody":"EVERYONE LOVED THIS!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"35957","romance_copy_dek":"These loaded baked potatoes are creamy, rich and easy to customize. 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