Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Allow potatoes to cool to the touch.
Cut potatoes in half lengthwise, carefully scoop out pulp, leaving a thin shell.
Place pulp in a large bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp along with cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese and bacon.
Stuff potato shells and place in a 13 x 9 x 2 inch baking pan. Melt
remaining butter; drizzle over the potatoes. Sprinkle with paprika.
Bake at 350 degrees for 30 minutes or until heated through and slightly browned on top.
For variation, I have used 1/2 cup diced lean ham in place of the bacon.
Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 6|
|Calories from Fat: 259 (60%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 78.3mg||24 %|
|Sodium 320.1mg||11 %|
|Potassium 897.4mg||24 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 30.5g|
|Protein 10.7g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 434
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