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Creamy Baked Potatoes with Cheddar, Bacon, and Scallions Recipe

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4.2 from 2 reviews

These classic baked potatoes are perfectly crispy on the outside and creamy on the inside, loaded with a rich blend of sour cream, butter, cheeses, and flavorful seasonings. Topped with crispy bacon and fresh scallions, this recipe makes a comforting and delicious side dish perfect for any meal.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Potatoes

  • 4 russet potatoes
  • Olive oil, for rubbing
  • Salt, for sprinkling

Potato Filling

  • ⅓ cup sour cream
  • 2 tablespoons butter
  • ½ cup Monterey Jack cheese, finely shredded
  • 1 cup cheddar cheese, finely shredded (reserve ½ cup for topping)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼-⅓ cup milk

Toppings

  • 2 slices crispy cooked bacon, chopped
  • 1 scallion, thinly sliced

Instructions

  1. Prepare and bake the potatoes: Preheat your oven to 350 degrees Fahrenheit. After washing the potatoes, dry them thoroughly. Prick each potato 2-3 times with a fork to allow steam to escape while baking. Rub the potatoes with olive oil and sprinkle them generously with salt. Place the potatoes uncovered on a baking sheet and bake for 45-60 minutes, or until they are soft to the touch when gently squeezed. Once baked, remove the potatoes from the oven and allow them to cool enough to handle safely.
  2. Scoop out the potato flesh: Cut each baked potato in half lengthwise. Using a spoon, carefully scoop out most of the potato flesh into a large mixing bowl, making sure to leave about a ¼ to ⅓ inch thick shell intact to hold the filling.
  3. Make the mashed potato filling: To the bowl with the scooped-out potato, add sour cream, butter, Monterey Jack cheese, half of the cheddar cheese (½ cup), garlic powder, onion powder, salt, and black pepper. Mash the mixture together thoroughly using a potato masher until creamy and well combined. Gradually add just enough milk (between ¼ and ⅓ cup) to achieve a smooth, creamy consistency.
  4. Stuff and bake the potatoes again: Spoon the creamy mashed potato mixture back into the potato shells, filling them generously. Sprinkle the remaining cheddar cheese (½ cup) evenly on top of each stuffed potato. Return the baking sheet to the oven and bake at 350 degrees Fahrenheit for 15 minutes, or until the cheese is melted and bubbly.
  5. Add final toppings and serve: Remove the stuffed potatoes from the oven. Immediately sprinkle the tops with crispy chopped bacon and thinly sliced scallions for added texture and flavor. Serve warm and enjoy your loaded baked potatoes.

Notes

  • Russet potatoes are ideal for baking because of their starchy texture that results in fluffy interiors.
  • Pricking the potatoes before baking prevents them from bursting in the oven.
  • Reserve some cheddar cheese for topping to get a golden, melted cheese crust.
  • Adjust milk quantity as needed to get your preferred creamy texture in the filling.
  • For a vegetarian version, omit the bacon and increase the scallions or add other toppings like chopped chives or sautéed mushrooms.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-baked-potatoes-with-cheddar-bacon-and-scallions-recipe/