Introduction

Take your classic baked potato to the next level with this rich, indulgent dish: Alfredo-Stuffed Baked Potatoes with Crispy Bacon. This recipe combines the comfort of a perfectly baked potato with the creamy decadence of Alfredo sauce and the irresistible crunch of crispy bacon. It’s a perfect choice for a hearty meal or an impressive side dish for dinner parties. The combination of flavors and textures—fluffy potato, smooth Alfredo sauce, and crispy bacon—makes every bite a delight. Whether you’re a potato lover or an Alfredo fan, this dish brings out the best of both worlds.

Ingredients:

For the Baked Potatoes:

• 4 large russet potatoes, washed and scrubbed
• 2 tbsp olive oil
• Salt and pepper to taste

For the Alfredo Sauce:

• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ½ tsp ground black pepper
• ¼ tsp ground nutmeg (optional)
• Salt to taste

For the Toppings:

• 6 slices of bacon, cooked until crispy and crumbled
• ¼ cup fresh parsley, chopped (optional, for garnish)
• 1 cup shredded mozzarella or cheddar cheese (optional)
• 1 tbsp sour cream (optional)

Preparation:

Step 1: Bake the Potatoes

1. Preheat the oven to 400°F (200°C).
2. Rub each potato with olive oil and sprinkle generously with salt and pepper. Prick them with a fork a few times to allow steam to escape while baking.
3. Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until the skin is crispy and the inside is soft and fluffy when pierced with a fork. Once done, remove them from the oven and allow them to cool slightly.

Step 2: Prepare the Alfredo Sauce

1. While the potatoes are baking, start on the Alfredo sauce. In a small saucepan, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
3. Pour in the heavy cream and let it heat through, stirring frequently for about 3-4 minutes.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened.
5. Season with black pepper, nutmeg (if using), and salt to taste. Remove from heat and set aside. The sauce will continue to thicken as it sits.

Step 3: Cook the Bacon

1. While the Alfredo sauce is cooling, cook the bacon. Heat a large skillet over medium heat and cook the bacon strips until crispy, about 7-8 minutes, flipping halfway through.
2. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease, then crumble into bite-sized pieces.

Step 4: Prepare the Potatoes for Stuffing

1. Once the baked potatoes have cooled slightly, use a sharp knife to make a lengthwise slit in the top of each potato.
2. Gently squeeze the potato to open it up, being careful not to tear the skin.
3. Use a spoon to carefully scoop out some of the flesh from the center, leaving about ¼ inch of potato along the edges to create a “potato bowl.” Transfer the scooped-out potato into a medium mixing bowl.

Step 5: Mix the Alfredo Filling

1. Add about ½ cup of the Alfredo sauce to the potato flesh you scooped out earlier. If you want extra cheesiness, you can mix in some shredded mozzarella or cheddar cheese as well.
2. Mash the mixture with a fork or potato masher until smooth and well combined. Add salt and pepper to taste.

Step 6: Stuff the Potatoes

1. Spoon the Alfredo-potato mixture back into the potato skins, filling them generously. You can also top with additional shredded cheese for an extra gooey, cheesy finish.
2. Return the stuffed potatoes to the oven and bake at 400°F (200°C) for another 10-15 minutes until the tops are slightly golden and bubbly.

Step 7: Finish with Bacon and Serve

1. Once the potatoes are done, remove them from the oven and drizzle the remaining Alfredo sauce over the top of each potato.
2. Sprinkle each potato with crumbled bacon, chopped parsley (if using), and a dollop of sour cream if you like.
3. Serve immediately while hot.

Cooking Notes:

• Alfredo Sauce Consistency: The key to a perfect Alfredo sauce is to keep it smooth and not too thick. If it becomes too thick while cooling, you can stir in a little extra cream or milk to loosen it up.
• Potato Options: Russet potatoes are ideal for this recipe because of their large size and starchy texture. If you prefer smaller portions, you can use Yukon Gold potatoes, but be mindful of the reduced filling capacity.
• Crispy Bacon Tip: For extra-crispy bacon, you can bake it in the oven at 400°F (200°C) on a wire rack over a baking sheet for 15-20 minutes.

Serving Suggestions:

• These Alfredo-stuffed potatoes can be served as a main course with a side salad or as a rich, decadent side dish for steak, grilled chicken, or roasted vegetables.
• Pair the potatoes with a fresh, crisp side like steamed green beans or asparagus to balance the richness of the dish.

Tips:

1. Cheese Varieties: Feel free to experiment with different cheeses like Gouda, Gruyère, or blue cheese to give the filling a unique flavor profile.
2. Make Ahead: You can prepare the Alfredo sauce and bake the potatoes ahead of time. Store the sauce in the fridge for up to 3 days, and reheat it gently before using.
3. Vegetarian Version: To make this recipe vegetarian, simply omit the bacon and add sautéed mushrooms or spinach for added texture and flavor.
4. Herb Infusion: For added freshness, stir in finely chopped fresh herbs like basil or thyme into the Alfredo sauce.

Prep Time:

• Prep Time: 15 minutes
• Cooking Time: 60 minutes
• Total Time: 75 minutes

Nutritional Information (Per Serving):

• Calories: 580
• Protein: 21g
• Carbohydrates: 46g
• Fat: 38g
• Sodium: 950mg
• Fiber: 5g

Conclusion

These Alfredo-Stuffed Baked Potatoes with Crispy Bacon are the ultimate comfort food, combining creamy Alfredo goodness with the hearty satisfaction of a baked potato. The crispiness of the bacon balances out the rich, velvety sauce, making this dish irresistible to anyone who loves a good, indulgent meal. With a few simple ingredients, you can turn basic baked potatoes into a show-stopping dish that will be a hit whether you’re cooking for your family or hosting a dinner party.

Alfredo-Stuffed Baked Potatoes with Crispy Bacon

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• Author: Imili Johnson
• Total Time: 75 minutes

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Ingredients

Scale 1x2x3x

For the Baked Potatoes:

• 4 large russet potatoes, washed and scrubbed
• 2 tbsp olive oil
• Salt and pepper to taste

For the Alfredo Sauce:

• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ½ tsp ground black pepper
• ¼ tsp ground nutmeg (optional)
• Salt to taste

For the Toppings:

• 6 slices of bacon, cooked until crispy and crumbled
• ¼ cup fresh parsley, chopped (optional, for garnish)
• 1 cup shredded mozzarella or cheddar cheese (optional)
• 1 tbsp sour cream (optional)

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Instructions

Step 1: Bake the Potatoes

1. Preheat the oven to 400°F (200°C).
2. Rub each potato with olive oil and sprinkle generously with salt and pepper. Prick them with a fork a few times to allow steam to escape while baking.
3. Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until the skin is crispy and the inside is soft and fluffy when pierced with a fork. Once done, remove them from the oven and allow them to cool slightly.

Step 2: Prepare the Alfredo Sauce

1. While the potatoes are baking, start on the Alfredo sauce. In a small saucepan, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
3. Pour in the heavy cream and let it heat through, stirring frequently for about 3-4 minutes.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened.
5. Season with black pepper, nutmeg (if using), and salt to taste. Remove from heat and set aside. The sauce will continue to thicken as it sits.

Step 3: Cook the Bacon

1. While the Alfredo sauce is cooling, cook the bacon. Heat a large skillet over medium heat and cook the bacon strips until crispy, about 7-8 minutes, flipping halfway through.
2. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease, then crumble into bite-sized pieces.

Step 4: Prepare the Potatoes for Stuffing

1. Once the baked potatoes have cooled slightly, use a sharp knife to make a lengthwise slit in the top of each potato.
2. Gently squeeze the potato to open it up, being careful not to tear the skin.
3. Use a spoon to carefully scoop out some of the flesh from the center, leaving about ¼ inch of potato along the edges to create a “potato bowl.” Transfer the scooped-out potato into a medium mixing bowl.

Step 5: Mix the Alfredo Filling

1. Add about ½ cup of the Alfredo sauce to the potato flesh you scooped out earlier. If you want extra cheesiness, you can mix in some shredded mozzarella or cheddar cheese as well.
2. Mash the mixture with a fork or potato masher until smooth and well combined. Add salt and pepper to taste.

Step 6: Stuff the Potatoes

1. Spoon the Alfredo-potato mixture back into the potato skins, filling them generously. You can also top with additional shredded cheese for an extra gooey, cheesy finish.
2. Return the stuffed potatoes to the oven and bake at 400°F (200°C) for another 10-15 minutes until the tops are slightly golden and bubbly.

Step 7: Finish with Bacon and Serve

1. Once the potatoes are done, remove them from the oven and drizzle the remaining Alfredo sauce over the top of each potato.
2. Sprinkle each potato with crumbled bacon, chopped parsley (if using), and a dollop of sour cream if you like.
3. Serve immediately while hot.

• Prep Time: 15 minutes
• Cook Time: 60 minutes

Nutrition

• Calories: 580
• Sodium: 950mg
• Carbohydrates: 46g
• Protein: 21g