Baked potatoes with bacon and cheese

Baked potatoes with bacon and cheese. Photo credit: Carla Zinkfontein.

Baked potatoes with bacon and cheese – Oh-so-tasty

An instant hit at any dinner table!

Baked potatoes with bacon and cheese

Baked potatoes with bacon and cheese. Photo credit: Carla Zinkfontein.

There is something so comforting about a baked potato. This baked potatoes with bacon and cheese recipe oozes flavour. It will be an instant hit at any dinner table. If you are preparing a special meal for your family or friends and wondering which side dish to add, these baked potatoes may just be the perfect one.

The potatoes are baked twice and contains a mouth-watering filling consisting of bacon, cheese, sour cream and other flavoursome ingredients. Not only do these baked potatoes with bacon and cheese look appetising but they will spark a taste sensation on your palate. To be honest, these baked potatoes may even steal some of the limelight from the main dish on the table.

So, if you have a special event coming up where you plan to serve a spectacular meal, remember these delicious baked potatoes side dish. Let us know in the comments section of this recipe if you love this recipe as much as we do.

Baked potatoes with bacon and cheese recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: SidesCuisine: GlobalDifficulty: Easy


Prep time


Cooking time




Total time




  • 4 large Russet potatoes

  • 6 strips thick-cut bacon or 8 strips thin-cut bacon, diced

  • 1 large yellow onion, diced

  • 2 cloves garlic, minced

  • ½ cup sour cream

  • 1 cup strong cheddar cheese, shredded

  • coarse kosher salt or flaky sea salt

  • freshly ground black pepper

  • olive oil


  • Heat the oven to 220°C. Line a baking sheet with aluminum foil.
  • Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50 – 60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
  • While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
  • Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
  • When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about ¾ cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
  • Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining ¼ cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
  • Bake for another 15 – 20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer.
  • Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.


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