Loaded Baked Potatoes with Bacon and Cheddar
Crispy bacon, yogurt, and melted cheddar fill hollowed potato skins in this quick stuffed potato recipe. Baked in two stages for tender interiors and golden cheese tops, finished with fresh chives and mozzarella for extra richness.
Ingredients
Instructions
- 1
Preheat the oven to 400°F.
- 2
Coat bacon slices with BBQ sauce and cook until crispy.
- 3
Bake potatoes in the oven for 45 minutes.
- 4
Remove potatoes from the oven, carefully scoop out the flesh without damaging the skin, and transfer flesh to a bowl.
- 5
Lower the oven to 350°F.
- 6
Mix the potato flesh with yogurt, chopped chives, cheddar cheese, salt, pepper, and crumbled bacon.
- 7
Fill the potato skins with the mixture and place on a baking sheet.
- 8
Top with mozzarella cheese and bake for 15 minutes or until the cheese is golden.
- 9
Garnish with fresh chives or green onions and serve.
Tips
Scoop potato flesh carefully to keep the skin intact for a sturdy vessel.
Crisp the bacon ahead of time to prevent soggy fillings.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Reheat at 160°C until warmed through.
Prepare filling up to 1 day ahead. Stuff potatoes just before the final bake.
Serve hot with a simple green salad or steamed vegetables.
Common Mistakes
Do not skip the initial high temperature bake to avoid undercooked potatoes.
Do not overstuff skins to avoid filling spillage during baking.