Description
Delicious and hearty tater boats made from baked russet potatoes stuffed with a creamy mashed potato mixture, cheddar cheese, and crispy bacon, topped with sour cream and green onions. Perfect as a flavorful appetizer or side dish for any occasion.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Filling
- 1 cup cooked and crumbled bacon
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tablespoons unsalted butter, melted
- 1/4 cup milk
Toppings
- 1/2 cup sour cream
- 2 green onions, sliced
Instructions
- Preheat and prepare potatoes: Preheat the oven to 400°F. Scrub the potatoes clean, pat dry, and pierce each several times with a fork. Rub the skins with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 50 to 60 minutes until tender.
- Cool and scoop potatoes: Remove the potatoes from the oven and let cool slightly. Slice each potato in half lengthwise and carefully scoop out the centers, leaving a thin shell to create the boats.
- Make the filling: Place the scooped potato flesh in a bowl and mash it with melted butter, milk, garlic powder, black pepper, and half of the shredded cheddar cheese until creamy.
- Stuff potato shells: Spoon the mashed mixture back into the potato shells evenly.
- Add toppings and bake: Top each stuffed potato half with the remaining cheddar cheese and crumbled bacon. Return to the oven and bake for 10 to 15 minutes until the cheese is melted and bubbly.
- Finish and serve: Remove from the oven and top with sour cream and sliced green onions before serving.
Notes
- You can substitute cooked ground beef or shredded chicken for bacon for a different protein option.
- For a crispier skin, brush the potato shells lightly with oil before the second bake.
- These tater boats can be assembled ahead of time and refrigerated, then baked just before serving for convenience.
