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Stuffed baked potatoes with bacon - light fluffy centres of potato, cheese & bacon - need I say more...
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Stuffed Baked Potatoes with Bacon

A creamy combination of potato, bacon, sour cream & cheese, with a crunchy oven baked topping
Course Side Dish
Cuisine Modern Australian
Keyword stuffed baked potatoes with bacon, loaded baked potatoes
Total Time 1 hour 40 minutes
Servings 4 as a side
Calories 359kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 4 large potatoes about 180g each thin skinned - I used coliban
  • 1/2 tbsp. olive oil
  • 2 spring onions finely sliced
  • 100 g bacon roughly chopped
  • 1 garlic clove crushed/minced
  • 1/2 cup cheddar cheese with some reserved to sprinkle - shredded
  • 2 tbsp. sour cream
  • 1-2 tbsp. fresh breadcrumbs

Instructions

  • Pre heat oven to 180c.
  • Prick potatoes all over with a fork - you want to do this so they don't burst their skins in the oven.
  • Using your hands, rub the potatoes all over with olive oil & place directly on oven rack.
  • Bake for 1 hour or until cooked through (check by inserting a sharp knife into potato to test for doneness).
  • Remove from oven and allow to cool for 10-15 mins.
  • Meanwhile in a small non-stick pan fry bacon over medium-high heat for 2-3 mins or until starting to brown, add shallots & garlic and turn off heat (the residual heat in the pan will slightly cook the shallots & garlic) and leave in pan to cool slightly.
  • When potatoes are cool enough to handle, slice them in half length ways.
  • Using a melon baller or teaspoon, scoop out the middle of the potato (you want to scoop out as much potato as you can, but be careful not to pierce the skin).
  • Mash potato until there are no lumps, add sour cream & bacon mixture, mix to combine.
  • Place a wire rack over a baking tray, and place potato skins on rack, cut side up.
  • Add shredded cheese to potato mixture and mix to combine.
  • Evenly divide potato mixture between skins.
  • Combine reserved cheese and breadcrumbs, sprinkle evenly on top on potatoes.
  • Bake for 30 mins, or until tops are golden.

Notes

I do my best to buy potatoes of an even size for this recipe, so they all cook through at the same time.
I like to add the shredded cheese to the potato mixture last so the potato mixture has a chance to cool slightly - this means that when I mix in the cheese it doesn't melt straight away, and when you eat the potatoes you find little pockets of cheesy yumminess.
100g of bacon usually equates to 2 rashers (rind removed) or 4 shortcut.
If your potatoes are too hot to handle and you don't want to wait, I hold them steady with a pair of kitchen tongs to slice them in half, or you could use a clean tea towel - just not too tightly or you will squash them - be careful when scooping them out, the centre of the potato will be VERY hot.
The reason you put the stuffed potatoes on a wire rack over a baking tray to finish cooking is to try and keep the bases of the potatoes from sweating, but not dropping cheese etc all over the oven floor.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*