Name: Cowboy Bbq Bacon Loaded Potato Bombs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: Russet potatoes, 4 large; Olive oil, 2 tablespoon s (30 ml); Beef bacon, 8 slices; Cheddar cheese, 1 cup shredded (115 g); Sour cream, 1/2 cup (120 g); Green onions, 1/4 cup chopped (25 g); Barbecue sauce, 1/2 cup (120 ml); Salt, 1 teaspoon (5 g); Black pepper, 1/2 teaspoon (2.5 g); Garlic powder, 1/2 teaspoon (2.5 g)

Description

Discover how to make Cowboy BBQ Bacon Loaded Potato Bombs, a savory delight packed with bold BBQ flavors and crispy bacon. Perfect your next BBQ party dish!

Ingredients

Russet potatoes, 4 large
Olive oil, 2 tablespoon s (30 ml)
Beef bacon, 8 slices
Cheddar cheese, 1 cup shredded (115 g)
Sour cream, 1/2 cup (120 g)
Green onions, 1/4 cup chopped (25 g)
Barbecue sauce, 1/2 cup (120 ml)
Salt, 1 teaspoon (5 g)
Black pepper, 1/2 teaspoon (2.5 g)
Garlic powder, 1/2 teaspoon (2.5 g)

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Instructions

Preheat the oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly.
Pierce each potato several times with a fork.
Rub the potatoes with olive oil, ensuring they are evenly coated.
Sprinkle salt and black pepper over the potatoes.
Place the potatoes on a baking sheet.
Bake in the preheated oven for 45-60 minutes, until tender.
While the potatoes are baking, cook the beef bacon in a skillet over medium heat until crispy.
Remove the bacon from the skillet and drain on paper towels.
Once cool, crumble the bacon into small pieces.
When the potatoes are done, remove them from the oven and let them cool slightly.
Cut a small slice off the top of each potato.
Carefully scoop out the inside of each potato, leaving a thin shell.
In a bowl, combine the scooped-out potato with sour cream, cheddar cheese, garlic powder, and half of the crumbled bacon.
Mix until well combined and smooth.
Spoon the mixture back into the potato shells.
Place the stuffed potatoes back on the baking sheet.
Drizzle barbecue sauce over each stuffed potato.
Sprinkle the remaining crumbled bacon and chopped green onions on top.
Return the potatoes to the oven and bake for an additional 10-15 minutes.
Remove from the oven and let cool slightly before serving.

Notes

Coat russet potatoes with olive oil for crispy skins before baking
Season potato shells with salt and pepper for enhanced flavor before stuffing
Finely crumble beef bacon to evenly distribute throughout the potato mixture