by 
| nutritional information (per serving) | |
|---|---|
| 575 | calories |
| 42g | Fat |
| 32g | carbohydrates |
| 18g | protein |
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| nutritional information | |
|---|---|
| Servings: 6 to 8 | |
| amount per serving | |
| calories | 575 |
| % Daily Value* | |
| 42g | 54% |
| Saturated Fat 22g | 110% |
| 111 mg | 37% |
| 1327 mg | 58% |
| 32g | 11% |
| dietary fiber 3g | 12% |
| total sugar 3g | |
| 18g | |
| Vitamin C 12 mg | 61% |
| Calcium 336 mg | 26% |
| Iron 2 mg | 10% |
| Potassium 884 mg | 19% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
There's nothing quite like creamy, cheesy potatoes with bacon. This dish is a true comfort food with that certain something and the delicious crispy potato skins in every bite! Try topping these potatoes with an extra helping of sour cream, a different type of cheese like smoked Gouda, or a few slices of pickled jalapenos to spice things up a bit.
Serve this dish with roast chicken and a green salad for a delicious family meal. Or you can bring it to your favorite holiday gathering and impress your friends. There's nothing better than a potato dish that people love, but give your loved ones what they deserve: something unique and fun.
“Everything about this recipe is spot on! There's just the right amount of cheese, the potato skins are perfectly crispy, and bacon sprinkles add extra bite to the creamy potatoes. It's a great recipe that the whole family can enjoy as a side dish or even as a side dish.” -Tara Omidvar
2 tablespoon Olive oil, more for the casserole dish
6 Middle red potatoes
2 teaspoon Salt, more to taste
1/2 Cup melted unsalted butter, divided
2/3 Cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
2 1/2 cups shredded Cheddar cheese, divided
1/2 Cup whipped cream
10 slices thick cut bacon, cooked and crumbled
2 to 3 Middle green onions, thinly sliced for garnish
Gather the ingredients.
The spruce eats / Julia Hartbeck
Place a rack in the center of the oven and heat to 400 F. Generously brush a 9 x 13 inch casserole dish with olive oil.
The spruce eats / Julia Hartbeck
Poke holes in the potatoes on all sides with a fork.
The spruce eats / Julia Hartbeck
Rub the potato skins all over with 2 tbsp olive oil. Place on the prepared casserole dish and salt generously.
The spruce eats / Julia Hartbeck
Bake for 40 to 50 minutes or until potatoes are very tender when pierced with a paring knife. Let cool down.
The spruce eats / Julia Hartbeck
When the potatoes are cool to the touch, cut them in half lengthways.
The spruce eats / Julia Hartbeck
Place the pulp in a large bowl, leaving the skin intact. Set the bowl aside.
The spruce eats / Julia Hartbeck
Place the potato skins skin-side down in the casserole dish.
The spruce eats / Julia Hartbeck
Generously brush the insides of the empty shells with some melted butter. Sprinkle with salt.
The spruce eats / Julia Hartbeck
Return to the oven and roast for 4 to 5 minutes until the skins begin to turn golden brown. Turn the oven down to 350 F.
The spruce eats / Julia Hartbeck
Meanwhile, mash the potatoes in the bowl until smooth.
The spruce eats / Julia Hartbeck
Using a silicone spatula, fold in remaining melted butter, sour cream, garlic powder, onion powder, dried parsley, and 2 cups cheddar cheese.
The spruce eats / Julia Hartbeck
Add the heavy cream and keep folding until the mixture is well blended.
The spruce eats / Julia Hartbeck
Divide the mixture evenly among the potato skins in the casserole dish.
The spruce eats / Julia Hartbeck
Evenly top the potatoes with the remaining 1/2 cup cheese and bacon.
The spruce eats / Julia Hartbeck
Bake until cheese is melted and bubbles, about 25 minutes.
The spruce eats / Julia Hartbeck
Top with chopped spring onions and serve immediately.
The spruce eats / Julia Hartbeck
Go on
One way to get a step ahead of the prep is to bake the potatoes and let them cool beforehand. Once cool, transfer the insides to an airtight container and refrigerate for up to a week. This will shave hours off your prep time.
Store the potato skins in an airtight container with parchment between them to keep them from sticking together.
