This recipe isn’t just a catchy title, it’s a promise! These baked potatoes are stuffed with a savory bacon and cheese filling, making them the perfect comfort food. Plus, they’re incredibly easy to make, requiring minimal prep work and just over an hour of cooking time.
I used to be a potato skeptic. The starchy side dish, the beige blob on the plate – it just never excited me. But then, a friend of mine (let’s call her Sarah, because Sarah’s the real MVP here) introduced me to this recipe.
One seemingly ordinary Tuesday night, Sarah emerged from the kitchen with a casserole dish that defied the laws of potato-kind. The aroma was intoxicating – a symphony of savory bacon, creamy cheese, and a hint of fresh herbs. Needless to say, I dove in with reckless abandon.
That first bite was a revelation. The potato, perfectly tender and fluffy, cradled a decadent filling that was bursting with flavor. It was, quite simply, the most delicious potato I had ever eaten. And the best part? This magical creation wasn’t some complicated culinary masterpiece. It was surprisingly easy to make, requiring minimal effort for maximum payoff.
So, if you’re looking to elevate your potato game (or if you, like me, were once a potato skeptic), then this recipe is for you. Get ready to experience the potato in a whole new light – trust me, your taste buds will thank you!
Ingredients
- 3 Large Potatoes
- Aluminum Foil
- 1 Onion, diced
- Vegetable Oil
- 120-150 grams Bacon or Brisket, chopped
- 85 grams Cheese for Filling (shredded)
- 60 grams Cheese for Topping (shredded)
- 4 Tbsp Sour Cream
- Fresh Dill (chopped)
Instructions
- Preheat the Oven: Start by preheating your oven to 180°C (350°F).
- Roast the Potatoes: Wash the potatoes and pierce each one a few times with a fork. Wrap them individually in aluminum foil and place them on a baking sheet. Bake the potatoes for 1 hour, or until tender when pierced with a fork.
- Sauté the Bacon and Onions: While the potatoes are baking, heat vegetable oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the chopped bacon or brisket and cook until browned and crispy, about 7 minutes.
- Assemble the Filling: In a bowl, combine the cooked bacon and onions with the shredded cheese for the filling. Season with salt and pepper to taste.
- Prepare the Potatoes: Once the potatoes are cooked, remove them from the oven and carefully unwrap them. Let them cool slightly before cutting each potato in half lengthwise. Scoop out some of the flesh from each potato half, leaving a slight border.
- Stuff and Bake: Divide the filling mixture evenly among the potato halves. Top each with additional shredded cheese and a dollop of sour cream. Place the stuffed potatoes back on the baking sheet and return them to the oven, preheated to 200°C (400°F), for 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the oven and garnish with chopped fresh dill. Serve immediately and enjoy!
Tips
- For a vegetarian option, simply omit the bacon or brisket from the recipe. You can add other vegetables to the filling, such as chopped mushrooms, peppers, or spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.
- If you don’t have fresh dill, you can substitute dried dill or another fresh herb of your choice, such as parsley or chives.
- Don’t overcook the potatoes when baking them initially. They should be tender but still hold their shape.
