Appetizers & Sides

Cheddar and Bacon Stuffed Spuds

Total Time 35M

Servings 4


  • 16 oz. Darigold Sour Cream
  • 4 oz. Darigold Cheddar Cheese, shredded
  • 1 oz. Dry Ranch-style salad dressing mix
  • 3 oz. Bacon bits or 1/2 lb. cooked bacon, crumbled
  • 4 Hot, baked potatoes
  • Chopped tomatoes



  1. In a medium bowl, combine Darigold Sour Cream, salad dressing mix, bacon, and Darigold Cheddar Cheese until well mixed.  Set aside.
  2. Scoop pulp from hot potatoes, leaving skins intact.
  3. Add pulp to sour cream mixture in bowl and blend just until mixed.
  4. Divide and spoon mixture back into potato skins.
  5. Place on baking sheet and bake at 350F for 30 minutes or until heated throughout.
  6. Garnish with chopped tomato and dollops of sour cream, if desired.