Bacon and Cheese Stuffed Potatoes

0.0/5 rating (0 votes)


  • 4 medium baking potaotes
  • 1/4 cup butter, cubed
  • 1 cup (8 oz.) sour cream
  • 1 cup (4 oz. ) shredded cheddar cheese
  • 4 bacon strips, cooked and crumbled
  • 3 to 4 green onions


  1. Heat oven to 400°. Bake potatoes for 1 hour or until tender. Cool slightly. Reduce heat to 350°. Cut each potato in half lengthwise. Scoop out pulp, leaving thin shells. In a large mixing bowl, mash the pulp with butter. Stir in sour cream, cheddar cheese, bacon and green onions. Spoon or pipe the mixture into potato shells. Place on a baking sheet. Bake for 30 to 35 minutes or until heated through. Yields 8 servings.

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2023 MFA Incorporated.

Connect with us.