Double Stuffed Potatoes

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This potato dish is one of my son’s favorite. When I was visiting NYC, I got a chance to make this. You can make this dish with many different types of stuffing. My boy prefers his to be simple.




6 large Russet potatoes, washed, cleaned and pricked with a fork

6 slices center cut bacon, chopped into ½ inch pieces

¾ cup sour cream

2 cups shredded cheddar cheese

2 stalks green onion, cleaned and chopped

Olive oil/vegetable/canola/corn oil

Salt and ground black pepper to taste



Preheat oven to 400°F. Poke potatoes with a fork and bake for 1 hour.

Meanwhile, heat a skillet with chopped bacon and sauté until bacon are crispy. Add in the chopped green onions and combine well with the bacon for 1 minute. Remove the bacon mixture from heat and transfer to a lined tray with kitchen paper towel to drain.

Remove cooked potatoes from oven and reduce the heated oven to 350°F. Cool the baked potatoes enough to be handled. Cut the baked potatoes in half and remove the flesh into a mixing bowl. (Remember to scrape out the potato flesh not too deep on the potato as you need to save the potato skin without breaking.) Add the sour cream and combine together. Smash potato mixture with a potato masher until well mash. Season with salt and ground pepper to your taste. Transfer the potato mixture into a piping bag.

Line the potato skins onto a baking tray. Then pipe out the mashed potato mixture into the potato skins. Sprinkle some bacon mixture and cheddar cheese on top of the prepared potato skins. Place the potato skins in the preheated oven and until heat through for 15-20 minutes or until tops turn golden.


This entry was posted in Fruits and Vegetables, Holiday Recipes, Savory Stuffing, Snacks and Fingerfood, Western and tagged , , , . Bookmark the permalink.

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