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Bacon Wrapped Stuffed Potatoes

I love stuffed potatoes. They add so much flavour and texture to the plain old spud. I decided to go for the ultimate stuffed potato and added extra cheddar cheese and wrapped it in bacon.

I took four medium potatoes and brushed them with oil. I baked them at 400 F (205 C) for one hour and let them cool to room temperature.

I sliced the potatoes in half lengthwise.

I used a paring knife to slice into the potatoe about 1/4 inch (6 mm) from the skin. I used a spoon to scoop out the flesh into a bowl, leaving 1/8 inch (3 mm) to 1/4 inch  (6 mm) of potato flesh on the skin.

Add the following to the potato flesh in the bowl:

  • 25 ml ( 2 tbsp) Cream Cheese
  • 50 ml (1/4 cup) Sour Cream
  • 75 ml (1/3 cup) Grated Cheddar
  • 50 ml (1/4 cup) Green Onion or Chives, chopped

Mash with a potato masher to make a stiff mashed potato combination. If it is too stiff to work with add a little milk but you want it stiff enough to shape easily.

Put a 1/4 inch (6 mm)  thick block of cheddar into the bottom of each potato half.

Divide the mashed potato mixture amongst the scooped out potato halves and press in.

Wrap a slice of bacon around each potato half.

At this point, you can cook the stuffed potatoes or freeze them for future use.

Put the potatoes on a tray in a 350 F (175 C) oven or put them in a 350 F (175 C) smoker.

Cook for 45 to 60 minutes, until the bacon has a nice colour.

You will notice when you  cut into the potatoes, the block of cheddar will have spread out through the filling giving a great texture.

I have done a video of this cook.

The Verdict

These are superb! The filling is incredibly creamy and flavourul with being soft. The crisp bacon and a great bite and salty hit. I will keep some of these in the freezer to pop in the oven or smoker for quick meals in the future.

The Old Fat Guy

Bacon Wrapped Stuffed Potatoes

Bacon Wrapped Stuffed Potatoes


  • 4 medium Potatoes
  • Vegetable Oil
  • 25 ml (2 tbsp) Cream Cheese
  • 50 ml (1/4 cup) Sour Cream
  • 75 ml (1/3 cup) Grated Cheddar
  • 50 ml (1/4 cup) Green Onion or Chives, chopped
  • 8 pieces Cheddar 1/4 inch (6 mm) thick
  • Milk if needed
  • 8 Slices Bacon


  1. Brush the potatoes with oil and bake at 400 F (205 C) for 1 hour. Let cool.
  2. Cut the potatoes in half lengthwise.
  3. Using a paring knife and spoon. Scoop the flesh of the potato halves into a bowl, leaving 1/4 inch to (6 mm) 1/8 inch (3 mm) of flesh on the potato skin.
  4. Add the cream cheese, sour cream, grated cheese and green onion to the potato flesh and mash together. If it is too stiff, add a little milk.
  5. Put a piece of cheddar in each potato half.
  6. Pack the mashed potato mixture over the cheese in the potato halves.
  7. At this point, the potatoes may be cooked or frozen for future use.
  8. Put the potatoes on a tray in a 350 F (175 C) oven or put them in a 350 F (175 C) smoker for 45 minutes to 1 hour to get the bacon a nice colour.
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2 Responses

  1. I received this recipe from a friend by email about a month ago and the accompanying video was really helpful. I’ve made it a few times and have shared it among the neighbors with great feedback – Thanks Dave!
    Apart from the Great Taste and Consistency, the thing I like most is that you can make a batch, enjoy a couple and Freeze the rest. I’ve got a dozen of these “Beauties” in the freezer – Ready for Any Occasion or Unexpected Company.

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