Best Bacon And Cheese Stuffed Potatoes Recipes

BACON WRAPPED BLUE CHEESE STUFFED CHICKEN, GREEN BEANS AND SMASHED POTATOES WITH GREEN ONIONS

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 pieces boneless, skinless chicken breasts
Black pepper
4 to 5 ounces blue cheese crumbles
A handful arugula leaves from bulk bins, chopped
A handful baby spinach leaves from bulk bins, chopped
4 slices bacon
2 pounds baby potatoes, halved
Salt
1 pound thin green beans
2 vine tomatoes, halved lengthwise, seeded and thinly sliced
Leaves from 4 fresh thyme sprigs
3 tablespoons extra-virgin olive oil, divided
4 scallions, finely chopped, whites and greens
1/4 cup chicken stock

Steps:

Preheat oven to 425 degrees F.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
Serve chicken with green beans and potatoes alongside.

LOADED POTATOES-STUFFED WITH BACON, CREAM CHEESE, AND SCALLIONS

Loaded Potatoes-stuffed With Bacon, Cream Cheese, and Scallions image

Kinda like twice baked. I nuked them first but you can bake them. These are loaded with flavor. You can serve as an appetizer or a side.

Provided by Rita1652

Categories Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 large baking potatoes or 8 -10 small red potatoes, to serve as an appetizer
8 -10 slices bacon, fried crisp and crumbled
2 tablespoons sour cream
4 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
6 green onions, chopped
1/2 teaspoon seasoning salt (My favorite Roasting Salt Blend for Veggies or Meats by HeatherFeather Roasting Salt Blend for Veggies or Meats)

Steps:

Microwave potatoes till soft about 10 minutes.
Cut lenghtwise in 1/2 scoup out flesh leaving some so to hold the shape.
Mix the scouped potato with the rest of the ingredients mashing the potatoes.
Fill back into skins and bake 20 minutes at 425 degrees.

Nutrition Facts : Calories 328.8, Fat 26.6, SaturatedFat 13.7, Cholesterol 63.2, Sodium 320, Carbohydrate 16.9, Fiber 1.6, Sugar 1, Protein 6.5

BACON AND CHEESE-STUFFED POTATOES

Bacon and Cheese-Stuffed Potatoes image

Dress up any dinner course with Bacon and Cheese-Stuffed Potatoes! These Bacon and Cheese-Stuffed Potatoes are twice baked with-you guessed it-yummy cheese and bacon. With just 20 minutes of prep, these potatoes are worth every step.

Provided by My Food and Family

Categories Home

Time 1h50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large baking potatoes (1 lb.)
1 cup KRAFT Shredded Sharp Cheddar Cheese
2 Tbsp. butter or margarine
1 Tbsp. milk
dash pepper
2 slices OSCAR MAYER Bacon, cooked, crumbled
1 Tbsp. chopped fresh chives

Steps:

Heat oven to 350°F.
Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool 5 min.
Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Add cheese, butter, milk and pepper to potatoes in bowl; mash until desired consistency. Stir in bacon and chives; spoon into potato shells. Place in shallow baking dish.
Bake 30 min. or until heated through.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 0.908 g, Protein 10 g

BONNIE'S BLUE CHEESE AND BACON STUFFED POTATOES

BONNIE'S BLUE CHEESE AND BACON STUFFED POTATOES image

These stuffed potatoes are wonderfully fluffy, creamy, and with just the right bite from the blue cheese and bacon. Loaded with flavor! Not a blue cheese fan? Substitute with your favorite cheddar or jack cheese. Enjoy! Photo is my own and so is this humble recipe.

Provided by BonniE !

Categories Potatoes

Time 1h25m

Number Of Ingredients 9

Ingredients

4 large baking potatoes, scrubbed and oiled, prick with a fork to let steam escape.
1/2 cup sour cream
1/4 cup butter
1/4 cup of blue cheese crumbled
6 strips of bacon, cooked crisp and crumbled
3 green onions, chopped fine
1 tablespoon fresh parsley, minced
enough milk to make creamy
salt and pepper to taste

Steps:

1. BAKE THE POTATOES: Wash the potatoes, dry them, and then rub then with oil. Prick holes with a fork to let steam escape. Bake at 400 for one hour. Cut potatoes lengthwise. Use a tea towel to hold the hot potato, and scoop out the inside of the potato with a spoon into a medium mixing bowl. Take care not to tear the potato skins.
2. PREPARE THE FILLING: Add sour cream, onion, parsley, blue cheese, butter, salt and pepper and mix with a hand mixer, adding as much milk as necessary to make the potato mixture creamy but firm. Now fill the potato shells, using the tines of a fork to fluff up the potatoes. Place all the potatoes on a baking sheet and put them in the hot oven for 15 minutes. Remove and sprinkle with the crumbled bacon and serve. Enjoy!
3. COOK'S TIP: Tastes do differ! You may enjoy more sour cream, or a different type of cheese, don't be afraid to change this one to suit your taste.