This decadent recipe for twice-baked Idaho potatoes with bacon cheeseburger is a whole supper in and of itself. This is a fan favorite for every occasion since it has flavorful ground beef, melted shredded cheese, sour cream, barbecue sauce, crumbled bacon, and green onions on a steaming twice-baked Idaho Russet.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 potatoes |
Ingredients
- 4 Idaho® Russet Potatoes
- ½ cup melted butter
- 1 cup sour cream
- 1 ⅓ cups shredded Colby-Jack Cheese, divided
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound Beef, ground, regular, cooked, baked, well done
- ½ cup barbecue sauce
- 6 slices bacon, cooked and crumbled
- 2 medium green onions, sliced
Instructions
- Preheat oven to 400 degrees F.
- Scrub Idaho Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
- Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
- Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
- Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.
Nutrition Facts
| Calories | 1142 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 299 mg |
| Dietary Fiber | 1 g |
| Protein | 61 g |
| Saturated Fat | 48 g |
| Sodium | 2203 mg |
| Sugars | 8 g |
| Fat | 92 g |
| Unsaturated Fat | 0 g |