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There’s nothing more comforting than warm cheesy potatoes!It doesn’t matter the way they’re cooked or sliced, there will always be something about the combo that will warm the soul. And these Bacon Cheese and Chive Stuffed Baked Potatoes are no exception.
These potatoes are twice baked, are stuffed with a cheesy mixture of mashed potatoes, cottage cheese, cheddar cheese, chives and salty bacon bits. And the end result is an loaded potato with crispy edges, buttery soft inside.
Serve this bacon cheese and chive stuffed baked potatoes as a main dish with a side salad or as a side dish with a main course meat.
If you are looking for more easy dinner ideas, check these out!
Spicy Beef Parmesan Stuffed Peppers
Crispy Crab Cakes with Spiced Aioli Sauce
Pretzel Crusted Hot Honey Chicken
Bacon Cheese and Chive Stuffed Baked Potatoes
What You’ll Need!
- Russet potatoes
- Cottage cheese
- Butter
- Chopped chives
- Bacon
- Cheddar cheese
- Olive oil
- Salt and pepper
How to make stuffed baked potatoes…
In just a few steps, you’ll have delicious stuffed baked potatoes for dinner! The hardest part is waiting for them to be done. Here’s what you need to do:
Roast on high heat.
You will end up cooking the potatoes twice. The first time you cook them is to make the insides soft and the outside skin crispy. Before you place the potatoes in the oven, poke the skins of the potatoes with a fork. This will help to release steam while cooking. You will also rub the outside with olive oil to get the skins nice and crispy as the cook. Roasting the potatoes takes about 45-50 minutes on a baking sheet.
Scoop out insides.
Once your potatoes are cooked and soft on the inside. You will scoop out the insides and discard them in a bowl to make your filling. Make sure to leave enough of a rim around the edge for the potato skins to hold shape when you refill them.
Make potato filling.
This is where it get’s good! Using the insides of the potatoes, you want to add cottage cheese, cheddar cheese, butter, chopped chives and bacon bits. Stir and mash the mixture until you have a creamy cheesy filling. It is okay if it has some little chunks, but make sure to mash larger chunks.
Refill your potatoes.
Stuff the potato skins again with heaps of potato filling. Feel free to top with some extra cheese before popping it back in the oven
Bake again.
Lastly, you will bake for an additional 20-25 minutes until the tops and edges are golden brown.
Serve stuffed baked potatoes with…
Stuffed baked potatoes are filling, so if you’re wanting to serve something with them, we recommend something light like a Caesar salad or a protein like blackened salmon.
Why use cottage cheese?
Cottage cheese is higher in protein than sour cream, which is traditionally used in twice baked potatoes to give the filling creaminess and a bit of a tangy flavor. The cottage cheese does the same thing, but is packed with a lot more protein. Even if you don’t like cottage cheese, you won’t be able to taste it once it is mixed in with the potatoes, cheese and chives.
Don’t like cottage cheese? Try these swaps.
If you aren’t a fan of cottage cheese, here are some other mix ins that will add creaminess to the filling.
You can swap cottage cheese for equal parts:
- Sour cream
- Greek yogurt
- Ricotta
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Bacon Cheese and Chive Stuffed Baked Potatoes
- Total Time: 1 hour 25 minutes
Description
Twice baked and stuffed with a cheesy mixture of mashed potatoes, cottage cheese, cheddar cheese, chives and salty bacon bits.
Ingredients
- 4 russet potatoes
- 1/2 cup cottage cheese
- 4 tbsp butter
- 3 tbsp chopped chives
- 6 strips bacon, cooked and chopped
- 1/2 cup cheddar cheese, shredded
- Salt and pepper
Instructions
- Preheat oven to 425ºF. Poke holes in the potato skins with a fork and rub with olive oil. Bake potatoes on a foil-lined baking sheet for 45-55 minutes until they are soft and skins are crispy. You can test doneness by poking them with a fork.
- Let the potatoes cool for 20-30 minutes until they are cooled enough to handle with your hands.
- Slice each potato in half and scoop out the insides of each potato half, leaving enough of a rim on the so the potato skins can still hold their shape. Put the insides in a mixing bowl, to use to make your potato filling. You will only have enough filling to fill about 6 potato skin halves, so you can discard the extra skins.
- Make the filling. In the bowl with your potato insides, add cottage cheese, butter, chopped chives, bacon bits and cheddar cheese. Stir and mash everything together until everything is blended and you have a cheesy creamy inside.
- Stuff the 6 potato skins with the cheesy potato filling and top with extra cheese before cooking for the second time.
- Pop the potatoes back in the oven for 20-25 minutes until the top and edges are golden brown. Remove from the oven and cool for several minutes before serving.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
