Stuffed Potatoes, oven-baked, easy to prepare, yet full of flavor, are perfect for a family dinner or to surprise your guests. One of those comfort foods that never go out of style.
In this delicious version, I chose to stuff the potatoes with bacon, melty mozzarella, and a touch of sour cream for a flavor contrast that captivates with the first bite. It is a simple, yet impressive recipe that requires few ingredients and offers great satisfaction.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the contact form you find at the end of the page.
You can find this and other recipes in the collection RECIPES WITH POTATOES.
Other recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 224.00 (Kcal)
- Carbohydrates 18.53 (g) of which sugars 1.25 (g)
- Proteins 10.38 (g)
- Fat 12.31 (g) of which saturated 5.59 (g)of which unsaturated 6.15 (g)
- Fibers 2.16 (g)
- Sodium 421.57 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Potatoes
- 4 potatoes
- 4 tablespoons sour cream
- 3.5 oz bacon
- 1.75 oz mozzarella
- to taste salt
- to taste black pepper
Tools
- Pot
- Potato Masher
- Baking Dish
- Spoon
Recipe for Oven-Baked Stuffed Potatoes
Start preparing the stuffed potatoes by boiling the potatoes for about 40 minutes or until they become soft.
Carefully drain them, being cautious not to break them, and let them cool slightly.
Cut off the top part of the potatoes with a knife and gently scoop out the flesh with a spoon.
Mash the flesh with a fork or a potato masher.
Season the potato puree with salt, black pepper, and if desired, a bit of nutmeg.
Add the sour cream and mozzarella to the bowl with the potatoes.
I used grated mozzarella, but finely chopped with a knife is also fine, as long as it’s well-dried.
Add the bacon to the filling.
Mix well until all the ingredients are combined.
Stuff the potato shells with the filling you just prepared and place them in a baking dish.
Bake the stuffed potatoes in a preheated fan-assisted oven at 392°F (200°C) for 20 minutes.
Serve them hot.
Stuffed Potatoes
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the Potato Pancakes
Can I prepare the stuffed potatoes in advance?
Yes! You can cook the potatoes in advance and store them in the refrigerator. When ready to serve, reheat them in the oven for a few minutes, possibly adding a bit of extra mozzarella to keep the filling creamy.
Can I substitute the mozzarella with another cheese?
Absolutely! You can use cheeses that melt well like cheddar, smoked scamorza, or provolone to give a different flavor touch.
Can I make a vegetarian version without bacon?
If you want a meat-free version, you can replace the bacon with sautéed mushrooms or grilled vegetables.
Can I use sweet potatoes instead of regular ones?
Yes! Sweet potatoes will give a sweeter and unique flavor to the dish, creating an interesting contrast with the bacon and sour cream.
Also try the potato and onion pancakes!
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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