Description
Discover how to make delicious Bacon & Cheddar Stuffed Potatoes with this easy recipe. Perfect for a comforting and flavorful meal!
Ingredients
- 4 large potatoes, about 680g
- 10 ounces (283 g) beef bacon (6 strips thick-cut, or 8 strips thin-cut), diced
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) Greek yogurt
- 1 cup (240 ml) sharp cheddar cheese, shredded
- Coarse kosher salt or flaky sea salt
- Freshly ground black pepper
- Olive oil
Instructions
- Preheat your oven to 425°F and cover a baking tray with foil.
- Clean the potatoes thoroughly, coat them with olive oil, and season with salt. Poke them a few times with a fork, space them out on the tray, and bake for 50-60 minutes until soft throughout and the skin is dry.
- While the potatoes are cooking, start making the filling. Heat a pan over medium and cook the diced bacon until crispy, then remove and place on paper towels to drain.
- Leave just a small amount of bacon fat in the pan and cook the onions with a bit of salt until they turn a rich golden color. Add the minced garlic and cook for an additional 30 seconds before taking the pan off the heat.
- Once the potatoes are cool enough to touch, cut them in half and scoop out the flesh into a bowl, leaving a thin layer of potato next to the skin.
- Mix the potato flesh with the caramelized onions, garlic, bacon, Greek yogurt, and around 3/4 cup of shredded cheddar. Taste and adjust the seasoning with salt and pepper as needed.
- Place the potato skins back onto the tray, fill them with the mixture, and sprinkle the remaining cheddar on top.
- These can be baked immediately or stored in the fridge to be baked later.
- Bake for another 15-20 minutes until the cheese is melted and the potato tops are crisp. If refrigerated, they might need extra time. Serve hot directly from the tray. Store leftovers in the fridge for up to a week.
Notes
- For a healthier option, consider using turkey bacon instead of beef bacon.
- Enhance the flavor by adding chopped fresh herbs like chives or parsley.
- For a spicier twist, try adding a pinch of cayenne pepper to the filling mixture.
