Bacon Cheeseburger Stuffed Twice Baked Potatoes
These filling and delicious Bacon Cheeseburger Stuffed Twice Baked Potatoes have the flavor of a burger and fries, all in one!
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
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per stuffed potato: 4* (Points calculated using the recipe builder in the WW app)
*each stuffed potato will be 9 Points if following the diabetic WW plan
Nutrition Information per (stuffed potato) serving:
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
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
Nutrition
Calories: 358kcal