Loaded Baked Potatoes {with Cheese & Bacon}

Since I’ve started meal prepping for our weekly family meals, I’ve been thinking of ways to do things a little bit differently. I know I’m not the only one out there who cooks the same dishes week in week out… and it just gets boring. I made these loaded baked potatoes stuffed with bacon and cheese as a side dish to some chicken, but they could easily be a meal within themselves.

Loaded Baked Potatoes {with Cheese & Bacon}

These are so easy to make, but you do need a bit of forward planning, as it’s best to use cooked and cooled baked potatoes. I came up with this recipe idea after cooking off some jacket potatoes for something else, and completely forgot about them. I didn’t want the potatoes to go to waste, so decided to stuff them instead!

Giving the exact quantities for this recipe is tricky, as I just used up what we had in the fridge. Which is pretty typical of me. When it comes to mashing the potato flesh, how much cream cheese you use (and milk if you need to soften the mixture a bit) will depend on the size of your potatoes. As for the cheese – you might want to use a different cheese, or more or less of it. You may also find that one potato between two people is enough, or want a whole one to yourself… The basics are here for a yummy side dish, adjust to your personal taste!

Find more recipes here: Easy Meal Prep for Beginners

Loaded Baked Potatoes {with Cheese & Bacon}

Loaded Baked Potatoes {with Cheese & Bacon}

Yield: 4
Cook Time: 30 minutes
Total Time: 30 minutes

Delicious loaded baked potatoes - great as a side, or as a meal on their own with baked beans.

Ingredients

  • 4 baking potatoes, cooked, and cooled.
  • Soft cream cheese (I used about 150g)
  • Milk (I used a splash)
  • 200g/7oz bacon lardons, cooked till crispy (you could also use bacon rashers, cut into pieces)
  • 4 spring onions, finely sliced
  • 300g/10½oz Cheddar cheese, grated
  • Salt and pepper

Instructions

  1. Pre-heat oven to 200C/Gas 6
  2. Halve each potato and scoop out the inside, leaving a 5mm edge around - you don't want the potato skin to break. Place the potato flesh into a bowl, and place the skins on a baking tray.
  3. Mash the potatoes with the cream cheese, and add a bit of milk if you feel the consistency is a bit too thick. You want to be able to spoon the mixture easily, but not have it completely mushy (helpful, I know!)
  4. Stir in the bacon, spring onions, and most of the cheese - reserving some to sprinkle on top.
  5. Season to taste with salt and pepper.
  6. Spoon the cheese and bacon potato mixture into each of the potato skin halves, and sprinkle with the reserved cheese.
  7. Place in the oven for 20-30 minutes until the cheese is melted and golden, and the potato is hot through.

Notes

Quantities are hard to give with a recipe like this as it will depend on the size of your potatoes, and how cheesy you want them to be. You may also find that one potato is fine between two people, or you may want to eat a whole potato to yourself. See this recipe as more of a guide!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 640 Total Fat: 40g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 116mg Sodium: 1300mg Carbohydrates: 36g Fiber: 3g Sugar: 2g Protein: 35g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.

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