Sour Cream, Bacon and Chive Stuffed Potato
PREP TIME: 30 minutes + baking
Serves: 10

Potatoes are very versatile. They can be used as a side item or stuffed with as many items as the imagination allows for a main course. This recipe is the basis for your personal creativity.


  • 6 medium russet potatoes, baked
  • ¼ cup unsalted butter
  • ¾ cup heavy whipping cream
  • ½ cup crispy bacon, finely chopped
  • 6 tbsp sour cream
  • ¼ cup chives, finely sliced
  • ¼ cup mild cheddar cheese, shredded
  • 1 1/2 tsp salt
  • 1 1/4 tsp pepper
  • ½ tsp granulated garlic

It is best to brush potatoes with olive or vegetable oil and sprinkle with kosher salt before baking. Cut baked potatoes in half lengthwise. Scoop the middle from 10 halves, leaving a ¼ inch thick shell. Peel the last two halves and add the flesh to the others. Mash the potato flesh by hand or with an electric mixer. Add butter to hot potatoes and allow to melt. Mix in whipping cream, bacon, sour cream, chives, cheddar cheese and seasonings and blend well. Put filling mixture in a piping bag fitted with a star tip and fill potato halves. Place on a cookie sheet and bake at 425 degrees for 20-25 minutes or until golden brown. Serve with a dollop of sour cream. Feel free to change the ingredients to suit your tastes. Chop some cooked spinach and mix with feta cheese for a Greek potato. Or use Jalapenos and cheddar cheese for a Southwestern potato.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295