Appetizers & Side Dishes

Bacon & Chive Potatoes

Prep Time: 40 min  |  Cook Time: 25 min  |  Servings: 12  |  Calories: 345
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Bacon & Chive Potatoes
Prep Time
40 min
Cook Time
25 min

There’s something so comforting and wonderful about potatoes that are whipped into a fluffy consistency and laden with toppings that give way to beautifully savory flavors. When creating the overflowing potato filling with sour cream, butter and Sargento® Shredded Mozzarella - Traditional Cut, you’re ensuring that no decadence shall be spared when it comes to these lovely baked potatoes.

  • 6 large russet potatoes (4 lbs.), peeled and quartered
  • 1 cup sour cream
  • 1/4 cup butter or margarine
  • 8 slices bacon, cooked, crumbled
  • 3 Tbsp. chopped fresh chives, divided
  • 3 cups (12 oz.) Sargento® Shredded Mozzarella - Traditional Cut
  • 1/2 cup (2 oz.) Sargento® Shredded Swiss Cheese
  1. Cook potatoes in boiling water 25 minutes or until fork tender. Drain; return to same pan. Add sour cream and butter. Mash with potato masher or electric mixer. Stir in bacon and 2 tablespoons chives. Add Mozzarella cheese and mix well.
  2. Spoon into greased 3-qt. casserole; top with Swiss cheese. Bake in preheated 350°F oven 25 minutes or until cheese is lightly browned and potatoes are heated through. Sprinkle with remaining chives.
  3. Variation: For Baked Stuffed Potatoes, bake potatoes in oven or microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell. Prepare potato mixture as directed; fill potato shells with mixture. Place on baking sheet. Bake at 350°F 25 minutes or until hot.

Serving Size 12

Calories 345

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 16.50g 25%
Sat. Fat 9.00g 49%
Mono Unsat. Fat 4.60g
Poly Unsat. Fat 0.70g
Cholesterol 48mg 16%
Sodium 417mg 18%
Total Carbohydrate 35g 12%
Dietary Fiber 4g 16%
Sugars 0g
Protein 15g
Vitamin A 57RE
Vitamin C 37mg 62%
Calcium 278mg 27%
Iron 2mg 11%