Bacon Lovers Stuffed Potatoes Recipes

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

BACON LOVERS STUFFED POTATOES RECIPE

Steps:

• Bake 3 large Russet Potatoes for 1 hour and let stand for 10 min.
• Fry one section of Maple Leaf Portions Bacon and crumble. (Save the bacon drippings).
• Slice off the top of the cooked potato and hollow out leaving a 1/2 inch thickness and place aside.
• Take the scooped out potato insides in a bowl and mash.
• Add half a package of cream cheese, 1 cup cheddar cheese, 1/3 cup milk, chives to taste, crumbled bacon and bacon drippings.
• Mix well.
• Stuff mixture in back into hollowed out potatoes.
• Place back into oven at 350 for 30 min.

BACON & BLUE STUFFED SWEET POTATOES

Steps:

• Preheat oven to 375°. Scrub sweet potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with butter, honey and seasonings. Stir in pear, 1/3 cup chopped bacon, 1/4 cup cheese, green onions and tarragon. Spoon into shells; return to baking sheet. Top with remaining cheese., Bake until heated through, 20-25 minutes. Sprinkle with remaining bacon.

HASSELBACK POTATOES STUFFED WITH CHEDDAR AND BACON

Steps:

• Preheat oven to 425°F (220°C).
• Stir together butter and oil. Brush bottom of 14 x 11-inch (3 L) roasting pan with some of the butter-oil mixture. Slice thin lengthwise strip off the bottom of one potato; place flat side down on cutting board. Place two wooden spoons on opposite long sides of potato. Cut potato crosswise into 20 thin slices until almost all the way through, stopping when knife hits spoon handles. Repeat with remaining potatoes.
• Arrange potatoes flat side down in roasting pan; brush with butter-oil mixture and season with salt and pepper. Scatter rosemary and thyme sprigs around potatoes.
• Bake in centre of oven for 25 to 30 minutes or until cooked through but still firm, basting with butter halfway through. Remove from oven; let cool 5 minutes.
• Grate 2 tbsp (25 mL) cheese finely; combine with panko. Slice remaining cheese crosswise into 20 slices; cut each slice crosswise into 3 pieces for a total of 60 pieces.
• Insert bacon alternately with cheese in potato slices. Brush all over with butter from pan. Sprinkle panko mixture over top. Bake in centre oven for 12 to 16 minutes or until cheese is melted and panko mixture is golden.
• Discard herb sprigs; garnish with fresh herbs if desired.

BACON AND CHEESE-STUFFED POTATOES

Steps:

• Heat oven to 350°F.
• Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool 5 min.
• Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Add cheese, butter, milk and pepper to potatoes in bowl; mash until desired consistency. Stir in bacon and chives; spoon into potato shells. Place in shallow baking dish.
• Bake 30 min. or until heated through.

BACON-STUFFED POTATOES RECIPE - (4.3/5)

Steps:

• 1. Prepare grill for direct high heat. 2. Slit potatoes at 1/4 inch intervals; do not cut all the way through. Wrap in aluminum foil so that the foil can be pulled back later to "cup" the foil. Grill potatoes 55 to 60 minutes or until almost completely cooked -- a knife will be able to go through the slices in the center with little resistance. 3. As soon as the potatoes are placed on the grill, combine onion, 1/4 C. of the bacon crumbles, butter, 1/4 C. of Parmesan cheese and seasoned salt in a bowl; mix well. Place mixture in refrigerate to cool. 4. Unwrap potatoes and "cup" ... roll foil halfway down the sides. Using a fork to separate the slices, carefully divide the butter mixture between the slices. Combine the remaining bacon and cheese; sprinkle over potatoes. 5. Return potatoes to grill and heat for 10 minutes, or until potatoes are cooked through and butter mixture is melted.