This cheesy baked potato dish combines tender, oven-baked potatoes with savory bacon, garlic-infused oil, and a rich vegetable mix. Topped with melted cheese and served with a tangy sour cream sauce, it’s a comforting, flavorful meal perfect for any occasion. The optional addition of bacon adds extra depth of flavor, making this dish a hit for everyone at the table!
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
Ingredients:
For the Baked Potatoes:
- 2 eggs
- 4 large potatoes
- 1 carrot, grated
- Butter (for frying)
- Oil, for frying
- 3 cloves garlic, minced
- 2 bay leaves
- 2 tomatoes, chopped
- 5 strips bacon (optional)
- 1 leek, chopped
- Salt, black pepper, to taste
- Dried herbs (of your choice, e.g., thyme, oregano)
- 100g (3.5 oz) cheese, shredded (your choice, like cheddar, gouda, or mozzarella)
- Fresh parsley, chopped (for garnish)
For the Sour Cream Sauce:
- 200g (7 oz) sour cream
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 lemon, juice
- 1/2 teaspoon mustard powder
- 1 teaspoon paprika
- Dill, chopped
- Fresh parsley, chopped
- 2 cloves garlic, minced
Directions:
Step 1: Bake the Potatoes
- Preheat your oven to 200°C (392°F).
- Wash and dry 4 large potatoes. Poke a few holes in them with a fork.
- Place the potatoes on a baking sheet and bake for 40–45 minutes until tender. Set aside to cool slightly.
Step 2: Prepare the Veggie and Bacon Mixture
- In a frying pan, melt a small amount of butter and heat oil over medium heat.
- Add 3 minced garlic cloves and 2 bay leaves to the pan, and fry for 2-3 minutes to infuse the oil with garlic flavor.
- Add 1 grated carrot, 2 chopped tomatoes, and 5 strips of bacon (if using) to the pan. Fry until the vegetables are soft and the bacon is crispy.
- Add the chopped leek, season with salt, black pepper, and your favorite dried herbs. Cook for a few minutes until the mixture is well combined.
- Remove from heat and set aside.
Step 3: Hollow and Stuff the Potatoes
- Slice the top off each baked potato and scoop out the center, leaving a thin wall of potato to hold the stuffing.
- In a bowl, mash the scooped-out potato with a bit of butter, then stir in the cooked veggie and bacon mixture.
- Stuff the mashed mixture back into the hollowed potatoes. Sprinkle half of the shredded cheese over the top.
Step 4: Bake the Stuffed Potatoes
- Preheat the oven to 180°C (356°F).
- Place the stuffed potatoes on a baking sheet, sprinkle with the reserved cheese, and bake for 15 minutes or until the cheese is melted and golden.
Step 5: Make the Sour Cream Sauce
- In a bowl, mix 200g sour cream, 1/2 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon black pepper, and the juice of 1/4 lemon.
- Add 1/2 teaspoon mustard powder, 1 teaspoon paprika, dill, parsley, and 2 minced garlic cloves. Stir until combined.
Step 6: Garnish and Serve
- Once the potatoes are done, garnish with fresh parsley and serve with the sour cream sauce on the side.
- Enjoy your delicious, cheesy, stuffed baked potatoes!
Serving Suggestions:
- Serve with a fresh salad or steamed vegetables for a complete meal.
- Pair with garlic bread or a crusty baguette for extra heartiness.
Cooking Tips:
- For extra crispiness, fry the bacon separately and sprinkle it on top before serving.
- Adjust the herbs to your liking—try rosemary or thyme for added depth of flavor.
- Use different cheeses like feta or blue cheese for a twist.
Nutritional Benefits:
- Potatoes are rich in potassium and vitamin C.
- Garlic and leek offer antioxidant properties, supporting immune health.
- Sour cream provides calcium and a delicious creaminess.
Dietary Information:
- Vegetarian option: Simply omit the bacon.
- Gluten-free: This recipe is naturally gluten-free.
Nutritional Facts (per serving, approx.):
- Calories: 400
- Carbohydrates: 35g
- Protein: 14g
- Fat: 25g
- Fiber: 5g
- Sodium: 700mg
Storage:
- Refrigeration: Store leftover potatoes in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: You can freeze the stuffed potatoes without the sauce for up to 1 month. Thaw and reheat in the oven.
Why You’ll Love This Recipe:
- Comfort food at its finest: Gooey cheese, crispy bacon, and creamy potatoes.
- Easy to prepare: Simple ingredients and steps make it accessible for any cook.
- Customizable: Adjust the filling and herbs to suit your taste.
- Perfect for meal prep: Make it ahead and reheat as needed.
Conclusion:
These cheesy baked potatoes stuffed with a savory veggie and bacon mixture are the ultimate comfort food. Topped with melty cheese and served with a tangy sour cream sauce, they are both filling and delicious. Whether for a weeknight meal or a cozy weekend dinner, this dish is sure to become a family favorite. Bon appétit!
Frequently Asked Questions (FAQs):
- Can I use different vegetables?
Yes, you can substitute or add veggies like spinach, bell peppers, or zucchini. - Can I make this dish vegetarian?
Absolutely! Simply omit the bacon or replace it with a plant-based alternative. - What type of cheese works best?
Any melting cheese like cheddar, mozzarella, or gouda works well. - Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will add a nice sweetness and are equally delicious. - How do I keep the potatoes crispy?
Bake the potatoes on a wire rack to allow air to circulate and keep the skins crispy. - Can I prepare this dish ahead of time?
Yes, you can prepare the stuffed potatoes ahead of time and bake them right before serving. - How do I make the sour cream sauce creamier?
Add a bit of cream or mayonnaise to the sauce for an extra creamy texture. - Can I add other spices?
Yes, paprika, cumin, or chili flakes can add more flavor to the dish. - How do I prevent the filling from becoming too watery?
Make sure to drain the tomatoes well before adding them to the mixture. - What’s the best way to reheat the potatoes?
Reheat in the oven at 180°C (350°F) for 10-15 minutes or in the microwave for 1-2 minutes.