Stuffed Potatoes

I have made stuffed potatoes like this many times when I had some bacon and a stray piece of ham in the fridge. What I like most is that you don’t have to be precise with measurements and timing, yet they still turn out great, even if you make small adjustments. Every time I cook this recipe, I find it helpful that you can prepare everything in advance and just pop them in the oven when needed.

Quick Info

Total time: about 1 hour
Effective preparation time: 20-25 minutes
Baking time: 15 minutes
Servings: 5-6, depending on the size of the potatoes
Difficulty: easy
Recipe type: lunch or dinner, family

Ingredients

5-6 potatoes, as equal in size as possible
200 g bacon and ham (you can use any combination)
1 egg
100 g cheese
Salt
Pepper

Preparation method

1. Wash the potatoes well and boil them with the skin on. Check them with a fork; when it goes in easily, drain them. Don’t overboil them, as they need to go in the oven at the end.
2. After they have cooled enough to handle, peel the potatoes. Cut them in half lengthwise. Scoop out the center of each half with a teaspoon, but leave enough on the edges so they don’t break.
3. Chop the bacon and ham finely. Put them in a pan without oil and cook over medium heat for a few minutes until they start to brown. Stir occasionally to prevent burning.
4. The scooped potato goes into a bowl and is mashed with a fork. Add the cooked bacon and ham, the egg, salt, and pepper to taste. Mix the ingredients well.
5. Fill the potato halves with this mixture, pressing gently to fill, but without overstuffing.
6. Place them in a baking dish and put them in the oven at 180-200°C for about 10 minutes.
7. After 10 minutes, take the dish out and sprinkle the grated cheese on each half. Leave in the oven for another 5 minutes to melt and get a slight crust.
8. Serve warm. Optionally, you can serve them with plain sour cream.

Why I make this recipe often

I make it whenever I have potatoes and want something hearty without spending hours in the kitchen. It’s suitable for any season and can be partially prepared in advance if you have guests or need a quick dinner. I love that you can use what you have on hand; there’s no need to go out for special ingredients.

Tips and variations

Tips

- It’s easier to scoop the potatoes if you let them cool down well.
- Don’t cut the walls too thin, or they may break.
- If the bacon or ham is very salty, don’t add much salt to the filling.
- Cheese should be added at the end when you just want it to melt, not to burn.

Substitutions

- Instead of bacon and ham, you can use just one of them if you don’t have both.
- Cheese can be replaced with another melting cheese.
- The egg can be omitted if you want the filling to be less bound.

Variations

- If you have them, you can add chopped herbs to the filling, but it won’t change the main flavor.
- The potatoes can also be filled with leftover cooked meat, not just bacon/ham.
- You can use smoked cheese for a more pronounced flavor.

Serving ideas

- Cold sour cream is the simplest accompaniment.
- A green salad or pickles work well alongside.
- You can cut the potatoes into smaller pieces and serve them as an appetizer.

Frequently asked questions

1. Can I use red or white potatoes?
Yes, any type of potato works, but firmer ones (like red) hold up better for stuffing.

2. Can I prepare the potatoes in advance?
Yes, you can boil and scoop the potatoes a few hours ahead and keep them in the fridge. The filling can also be mixed ahead of time.

3. Can I skip the egg altogether?
You can omit the egg, but the mixture will be a bit crumbly.

4. Can the stuffed potatoes be frozen?
I don’t recommend it; the texture changes when thawed, especially for boiled potatoes.

5. What if I don’t have cheese?
Any melting cheese works, including grated telemea or mozzarella.

Nutritional values

Approximately, for one serving (half a stuffed potato):
Calories: 170-220 kcal
Protein: 8-12 g
Fat: 10-13 g
Carbohydrates: 14-18 g
Values depend on how much bacon/ham and cheese you use. The egg adds some protein but doesn’t change the total much.

Storage and reheating

Stuffed potatoes can be stored in the fridge, covered, for up to 2 days. When reheating, you can put them in the oven for a few minutes or in the microwave. The texture is better if reheated in the oven, but they won’t spoil if heated quickly. I don’t recommend keeping them for more than 2 days, as they become watery.