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8 servings, 1 stuffed potato shell (165 g) each
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Stuff potato shells as directed, but do not top with remaining cheddar. Refrigerate up to 24 hours. Heat oven to 325ºF. Bake potatoes, uncovered, 45 min. Top with remaining cheddar; bake 5 min. or until melted. Sprinkle with bacon.
Substitute 4 slices ready-to-serve bacon, chopped, for the crumbled cooked bacon.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
The whole family loved it!!
Easy to make ahead of time. What a hit!
Excellent. My mother-in-law polished off a whole potato which to me says alot. My husband loved them. The only change I made because I had no sour cream was I used a light Kraft Ranch dressing.