Bacon Cheeseburger Stuffed Twice Baked Potatoes
These filling and delicious Bacon Cheeseburger Stuffed Twice Baked Potatoes have all the flavor of a burger and fries, in one! These baked potatoes are stuffed full and piled high for a super satisfying lunch or dinner. I usually make these in my oven, but they can also be made in your air fryer if that’s your preference, so I included instructions for that as well! If you have tried and loved my other stuffed baked potato recipes (I have taco and BBQ flavors posted) or my Bacon Cheeseburger Wraps, then I’m sure you’re going to love these as well! Not only are these Bacon Cheeseburger Stuffed Twice Baked Potatoes tasty and filling, but each one if just 358 calories or 4 WW Points each on the current Weight Watchers program (or 9 Points if following the diabetic WW plan)! To view your current WW Points for this recipe and track it in the WW app, click here!
Air Fryer Instructions
If you’d like to try making these in your air fryer rather than in the oven, I’ve got you covered! When you place your potatoes in the air fryer basket make sure they aren’t crowded and have space surrounding them for the air to circulate. To “bake” the potatoes the first time you’ll want to put them in at 400 degrees for 35-40 minutes. After they’re completely stuffed and ready for their second bake they can go back in at 400 for another 5-10 minutes until the cheese is melted and the tops are golden.
Recipe Tips
- Ground Beef: This recipe calls for lean ground beef, which recently became zero points if you follow the Weight Watchers program (yay!). I used 93% lean ground beef, but anywhere between 90-95% will be good. If you prefer to use ground turkey or ground chicken those will also work.
- Bacon: I love using center cut bacon because it’s just a leaner cut of regular bacon, so it tastes fantastic and gives great salty, smoky bacon flavor. If you don’t eat pork or just prefer it, feel free to substitute turkey bacon.
- Hamburger Seasoning: I always have McCormick Grill Mates Hamburger seasoning in my cupboard, it makes a great burger! It’s also easy to find near the spices in my local grocery stores.
- Laughing Cow Cheese: I use The Laughing Cow’s Pepper Jack flavor in this because it’s my favorite flavor and adds a little kick, but the Light Swiss or White Cheddar flavors would also be good!
- Make Ahead: You can definitely prepare these ahead of time and then do the final baking step when you’re ready to serve them. You’ll likely need a bit more time in the oven if you’re cooking them from refrigerated rather than warm, so you may want to put them in at 375 for 20-30 minutes until they are heated through. Feel free to prepare them a day or two in advance so dinner can be on the table quickly!
- To Freeze: If you plan to freeze some of your stuffed potatoes, I suggest baking them the first time, stuffing them with all the filling, and then holding off on topping them with the extra cheese or baking them the second time. Let them cool off completely and then wrap each one in plastic wrap and place them in an airtight freezer bag or container and freeze. When you’re ready to use one, allow it to thaw in the fridge for 24 hours, top it with cheese, and use the make ahead baking instructions.
More Tasty Lightened Up Potato Recipes
Looking for more tasty, lightened up recipes featuring potatoes? Check out my Taco Stuffed Twice Baked Potatoes, Cheesy Bacon BBQ Stuffed Baked Potatoes, Broccoli Cheddar Twice Baked Potatoes, Buffalo Chicken Stuffed Sweet Potatoes, Air Fryer Cajun Potatoes, Ham and Cheese Au Gratin Potato Bake, Chili Cheese Stuffed Sweet Potatoes, Roasted Fingerling Potatoes, Classic Mashed Potatoes, Broccoli Cheddar Stuffed Baked Potatoes, Rustic Sausage and Potato Skillet, Roasted Smashed Garlic Potatoes, Cheesy Potluck Potatoes, and more in the Potatoes category of my recipe index.
Bacon Cheeseburger Stuffed Twice Baked Potatoes
Ingredients
- 4 (7 oz each) raw Russet potatoes, scrubbed clean and dried
- 2 slices center cut bacon
- ½ lb uncooked lean ground beef, 90-95% lean (I used 93% lean)
- 2 ½ teaspoons hamburger seasoning, (I use McCormick Grill Mates Hamburger seasoning)
- 2 wedges The Laughing Cow cheese, chopped (I use the Spicy Pepper Jack flavor)
- 1 ½ tablespoons ketchup
- 1 ½ teaspoons yellow mustard
- ¼ teaspoon salt
- ½ cup fat free sour cream
- 2 tablespoons skim milk
- 3 oz shredded 50% reduced fat sharp cheddar cheese, (I use Cabot)
Instructions
- Arrange the racks in your oven so that one is in the middle and one is underneath in the bottom half. Preheat the oven to 400 degrees and line a sheet pan with aluminum foil. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it (this way if there are any drippings they will fall on the lined sheet pan and not your oven). Bake for 45 minutes or until cooked through. Remove the potatoes from the oven and set aside to cool. Remove the lined sheet pan from the oven as well for later use. Keep the oven on at 400 degrees.
- While the potatoes are baking, cook the two slices of bacon to crisp according to package instructions. Drain the bacon on a stack of paper towels and then crumble of chop into small pieces. Set aside.
- Mist a large skillet with cooking spray and bring to med-high heat. Add the ground beef and cook, breaking into small chunks with a spatula or cooking spoon. Once the meat has started to brown and break into chunks, sprinkle it with the hamburger seasoning. Cook, stirring occasionally, for about 5 minutes or until the meat is cooked through. Add the chopped Laughing Cow cheese, ketchup and mustard to the meat and stir to coat. Reduce the heat to med-low and cook for another 1-2 minutes until the cheese is melted and the meat is coated. Remove from heat.
- When the potatoes are cooled enough to easily handle (about the time it takes to cook the meat), slice a wide slit into the top of each one. Peel the skin off of the part in the slit. Use a spoon to scoop out the insides of each potato into a mixing bowl, leaving a ¼” border around the outside of each potato shell. Line the potato shells up on the reserved sheet pan from step one.
- Add the sour cream, milk, and salt to the potato flesh in the mixing bowl. Use a potato masher or a fork to mash together. Add 2 ounces of the shredded cheddar cheese and stir the cheese into the mashed potatoes. Add the cooked ground beef and most of the crumbled bacon and stir to combine.
- Spoon the hamburger/mashed potato filling evenly into the slit of the potato shells and pile it high on top. Sprinkle the remaining ounce of cheddar cheese over the filling along with any reserved bacon crumbles. Place the sheet pan back into the 400 degree oven and bake for 10-15 minutes until the cheese is melted and the tops are golden. Serve warm.
Notes
358 calories, 44 g carbs, 4 g sugars, 9 g fat, 5 g saturated fat, 25 g protein, 3 g fiber, 693 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
9 per (stuffed potato) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info
