Bacon-Stuffed Potatoes
Updated Feb 15, 2021, Published Nov 01, 2016
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Everyone needs a few bites before the holiday feast begins. With wholesome ingredients and fresh herbs, this simple recipe for an appetizers will truly shine.
Gluten Free Bacon-Stuffed Potatoes
Ingredients
- 10 small russet potatoes
- 1 tablespoon extra-virgin olive oil
- Kosher or fine sea salt, to taste
- Freshly ground black pepper, to taste
- 7 ounces bacon
- 3 tablespoons finely grated cheddar cheese
- 2 tablespoons sour cream
- 1 cup chopped fresh flat-leaf parsley leaves
Instructions
- Preheat the oven to 350°F.
- Scrub the potatoes thoroughly under cold running water. Drizzle the potatoes with oil, sprinkle with salt and pepper, wrap in foil, and bake in the oven for 50 minutes or until tender. Remove from the oven and let sit to cool completely. Leave the oven on.
- Meanwhile, fry the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on a paper towel. Transfer to a bowl and set aside.
- Cut each potato in half lengthwise and carefully scoop out half the flesh from each, leaving the skin unbroken. Using a fork, mash the potato flesh until there are no lumps, then stir in the bacon, cheese, sour cream, and chopped parsley. Season with salt and pepper and stir until combined. Spoon the mixture back into the potato skins. Set on a baking sheet and bake for another 10-15 minutes.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.