From Regina Hernandez's kitchen in Mexico.

Originally published on Cookpad Mexico as Papas rellenas de tocino 🥔🥓, with US measurements.

Bacon-Stuffed Potatoes 🥔🥓

Name: Bacon-Stuffed Potatoes 🥔🥓
Total time: 1500 s
Yield: 3 servings
Ingredients: 3 potatoes; 7 oz bacon (200 grams); 5 oz Edam cheese (150 grams); 1 cup sour cream (1/4 liter); 1/4 cup milk (60 ml); 1/4 cup Greek yogurt (60 ml); Salt and pepper to taste; 1 pinch chicken bouillon powder; 1 pinch garlic powder; 1 pinch onion powder

Regina Hernandez @Reheva

Bacon-Stuffed Potatoes 🥔🥓

Regina Hernandez @Reheva

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Ingredients

25 min

3 servings

3potatoes
7 ozbacon (200 grams)
5 ozEdam cheese (150 grams)
1 cupsour cream (1/4 liter)
1/4 cupmilk (60 ml)
1/4 cupGreek yogurt (60 ml)
Salt and pepper to taste
1 pinchchicken bouillon powder
1 pinchgarlic powder
1 pinchonion powder

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Steps

25 min

1

Boil the potatoes with a little salt until they are tender but not falling apart.
2

Meanwhile, chop the bacon and fry it in a little oil. Add the sour cream, milk, and Greek yogurt. Season with salt, pepper, chicken bouillon powder, garlic powder, and onion powder.
3

Place the potatoes on aluminum foil or parchment paper and cut a cross in the center. Add the cream mixture and shredded cheese, making sure to get the cream and cheese throughout the potato, and finish with more cheese on top.
4

Bake at 350°F (180°C) for 10 minutes or until the cheese is melted and golden. You can also cook them in an air fryer at 350°F (180°C) for 15 minutes.

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Regina Hernandez @Reheva

Published in the US on September 02, 2025 14:01

Hola! desde niña me ha encantado cocinar y deleitar platillos de todas partes del mundo. La cocina para mí es una forma de amar y de celebrar la vida.Soy fan de la gastronomía mexicana y de conocer la variedad que se encuentra en cada uno de nuestros mercados.