{"id":7062417,"date":"2026-09-20T21:31:50","date_gmt":"2026-09-20T21:31:50","guid":{"rendered":"https:\/\/som2nypost.com\/uncategorized\/loaded-stuffed-baked-potatoes-bacon-cheese\/"},"modified":"2026-09-20T21:31:50","modified_gmt":"2026-09-20T21:31:50","slug":"loaded-stuffed-baked-potatoes-bacon-cheese","status":"publish","type":"post","link":"https:\/\/som2nypost.com\/?p=7062417","title":{"rendered":"Loaded Stuffed Baked Potatoes (Bacon & Cheese)"},"content":{"rendered":"


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These baked stuffed potatoes was the best I ever had. I made just one as in alone she\u2019d was craving this for dinner. I\u2019ll be having this many more times. Thank you so much for sharing.<\/p>\n

Kandy<\/cite><\/p><\/blockquote>\n

\"Stuffed\"Stuffed<\/p>\n
This post may contain affiliate links, which means I may earn a small commission. (Privacy Policy<\/a>)<\/div>\n<\/figure>\n
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Because You Can Never Have Too Many Potato Recipes, Right?<\/h2>\n
\"Donya\"Donya<\/figure>\n

There\u2019s a reason stuffed potatoes are the first thing I think to make on a hard week. They\u2019re humble, they take their time in the oven, and by the time they come out bubbling with cheese, everybody\u2019s found their way back to the kitchen.<\/p>\n

I make my Top 10 Potato Recipes list every year in my head, and stuffed baked potatoes always land at the top. Loaded with sharp cheddar, crispy bacon, and a good dollop of sour cream, these turn an ordinary potato into something worth setting the table for.<\/p>\n

\"Donya\"\"Donya\"<\/figure>\n<\/div>\n
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Donya\u2019s Best Tips for Stuffed Baked Potatoes<\/h2>\n

Bake them, don\u2019t microwave them.<\/strong> A slow bake in the oven gives you that fluffy, dry interior that holds up when you mix and restuff it. Microwaving leaves the inside too wet and dense.<\/p>\n

Pick potatoes close in size.<\/strong> When your russets are roughly the same size, they finish baking at the same time, so you\u2019re not left with one potato that\u2019s underdone while the others are cooling on the counter.<\/p>\n

Let them cool before you scoop.<\/strong> Hot potato flesh is harder to handle and can tear the skins. A few minutes on a baking rack makes all the difference.<\/p>\n

Leave a little potato behind in the skin.<\/strong> Scoop gently and leave a thin wall of potato so the skins hold their shape and don\u2019t collapse when you stuff them.<\/p>\n

Don\u2019t skimp on the mix-ins.<\/strong> The cheese, bacon, and sour cream aren\u2019t just toppings here, they\u2019re what makes the filling rich and creamy. Measure generously.<\/p>\n

Cover for the first bake, then uncover.<\/strong> Baking covered keeps the filling from drying out while it heats through, and removing the foil at the end is what gives you that melted, golden cheese on top.<\/p>\n<\/div>\n

\"Salt\"Salt<\/figure>\n
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Ingredients You\u2019ll Need<\/h2>\n