Coupon Clipping Cook

Twice-Baked Browned Butter, Bacon & Cheese Stuffed Potatoes

Your friends and family thank you in advance for making these.

Browned Butter Bacon Potato

Potatoes, browned butter, bacon and cheese all in one glorious bite.  Or maybe in two glorious bites.

What a heavenly combination.

These twice-baked salt crusted stuffed potatoes are first covered in olive oil.

Then a layer of sea salt is added on the potato skin.  

Sea salt is used but other coarse salt such as kosher salt would work nicely too.

The potatoes are baked once, hollowed out and then filled with a mixture of potato, browned butter, bacon, Swiss cheese and green onion.

Then back into the oven they go for a quick warm up just until the cheese melts.

These gems are served warm and make a wonderful finger food appetizer or side dish that can be partially made ahead of time.

To make them ahead of time, they’re prepared up to the point just before baking them for the second time.

Then just before serving, they’re warmed up in the oven.

And the good news is that not only do these potatoes taste amazing, they make the house smell really good….sort of like French fries without the oil.  A great smell for when guests arrive for a gathering.

I love it when the house smells like delicious food when guests arrive.

Here’s another salt-crusted potato recipe you may like “Salt Crusted Baked Potato with Thyme Ground Beef and Gravy“.

Let’s check out the ingredients.

Russet potatoes, Swiss cheese, real bacon bits (Hormel Real Bacon Bits), butter, sea salt (or other coarse salt), olive oil, ground pepper, green onions.

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat oven to 375 degrees F.

For the Baked Potatoes – Wash and dry the potatoes.

Set the potatoes on a large plate and drizzle olive oil on them…

…rub the olive oil on all sides.

Sprinkle sea salt over all sides of the potatoes.

Cut off the rounded ends of each potato.  Just enough so that the top and bottom surfaces of the potatoes are flat.

Next,

…cut the potatoes in half widthwise.

On an ungreased cookie sheet, place the potatoes with the smallest diameter-side facing down so that they look like a small cup.

If the top surface of the potato is uneven or slanted, thinly slice it so that it’s flat.

Bake the potatoes uncovered in a preheated oven…

…until they’re cooked all the way through and the tops are slightly brown (about 40 minutes depending on the size of the potatoes).

While the potatoes are cooking,

dice the green onions…

…including the green top part.

Then dice the Swiss cheese and set aside for just a moment.

Hollowing Out the Potatoes – Once the potatoes are done baking (leave the oven on to twice-back the potatoes) and when they’re cool enough to handle, make a circular cut inside the top of the potato leaving a 1/4-inch wide edge.

Pull off the thin layer of browned potato that’s on top, and discard (or try it out for a snack).

With a small spoon, carefully scoop out the inside of the potato (leave 1/4-inch thickness on the bottom of the potato) and…

…add it to a medium size bowl.

Set the bowl aside for just a moment.

For the Browned Butter – Heat a small pan on medium heat and add butter. Stir the butter as it melts.

Continuously stir until it turns a light golden color.

For the Filling – Then to the bowl with the potatoes,

add the browned butter…

…diced green onions…

…diced Swiss cheese…

…bacon bits…

…and pepper.

Next stir together.

Browned Butter Bacon Potato

Spoon the potato mixture into the hollowed out potatoes.

Top with more bacon bits.

Bacon Cheese Potato

Twice-Baked – Bake the potatoes in a preheated oven until the cheese melts (about 10 minutes).

Bacon Cheese Potato

Serve warm as an appetizer or side dish.

Bacon Cheese Potato

And enjoy.

Thank you so much for stopping by CCC!

More Recipes with Potatoes You May Like:

Grilled Potato Slices

Baked Steak Fries and Smoky Ketchup

Baked Herb and Parmesan Potato Slices

Easy Potato Salad with Egg

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0 from 0 votes
Print Recipe

Twice-Baked Browned Butter, Bacon & Cheese Potatoes

Your friends and family thank you in advance for making these.

Course Appetizer, Side Dish
Cuisine American
Keyword Potato Appetizer, Stuffed Potatoes
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 4 small to medium size whole russet potatoes washed and dried
  • 1 tablespoon olive oil
  • 4 teaspoons sea salt or kosher salt or other course salt
  • 2 tablespoons butter
  • 2 whole green onions diced, including the green tops
  • 7 slices (4 x 4 inch size) of Swiss cheese diced
  • 2 tablespoons real bacon bits
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat oven to 375 degrees F. 

  2. For the Baked Potatoes - Place the potatoes on a large plate.  Drizzle olive oil on the potatoes and rub it on all sides. Then sprinkle the sea salt over all sides of the potatoes. 

  3. Cut off the rounded ends of each potato. Just enough so that the top and bottom surfaces of the potatoes are flat.

  4. Next cut the potatoes in half widthwise. 

  5. On an ungreased cookie sheet, place the potatoes with the smallest diameter-side facing down so that they look like a small cup.  If the top surface of the potato is uneven or slanted, thinly slice it so that it's flat.

  6. Bake the potatoes uncovered in a preheated oven until they're cooked all the way through and the tops are slightly brown (about 40 minutes depending on the size of the potatoes).

  7. Once the potatoes are done baking (leave the oven on to twice-back the potatoes), and when they're cool enough to handle, make a circular cut inside the top of the potato leaving a 1/4-inch wide edge.

  8. Pull off the thin layer of browned potato that’s on top and discard (or try it out for a snack). 

  9. Hollowing Out the Potatoes - With a small spoon, carefully scoop out the inside of the potato (leave 1/4-inch thickness on the bottom of the potato) and add it to a medium size bowl. Set aside for just a moment.

  10. For the Browned Butter - Heat a small pan on medium heat and add butter. Stir the butter as it melts.  Continuously stir until it turns a light golden color.

  11. For the Filling - To the bowl with the potatoes, add the browned butter, diced green onions, diced Swiss cheese, real bacon bits, and ground pepper. Stir together.

  12. Spoon the potato mixture into the hollowed out potatoes.  Top with more bacon bits.

  13. Twice Baked - Bake the potatoes in a preheated oven until the cheese melts (about 10 minutes).

  14. Serve warm as an appetizer or side dish.

This recipe was originally posted on October 4, 2012.

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14 Comments

  1. Ok so now I’m drooling. Must make these really soon!!!!

  2. Oh I ? potato. baked or steam YUM YUM! They sound pretty good and easy to do.

  3. Lovely photos, delicious recipe. Looks great!

  4. Love this recipe! Will be linking back to this in my upcoming post 🙂

    • Hi Marla, thank you very much for the link back and for stopping by too! Have a great week!

  5. Potatoes and bacon. Enough said.

  6. Such a great idea for baked potatoes!!

  7. Okay you are a total genius. I can’t even get over this. I am trying this out this week. You really raised the potato bar.