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Clam Chowder Stuffed Baked Potato Recipe

American · Main course · 75 min total

A hearty baked potato loaded with creamy clam chowder, topped with cheese and bacon for a comforting meal.

Ingredients

• 4 large russet potatoes
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 1 (6.5 oz) can minced clams, drained, liquid reserved
• 1/2 cup clam juice (from reserved liquid plus bottled if needed)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 cup shredded sharp cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 green onions, sliced

Instructions

1. Preheat oven to 400°F. Scrub potatoes and pierce with a fork. Bake directly on oven rack for 50-60 minutes until tender.
2. While potatoes bake, melt butter in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Stir in flour and cook 1 minute. Gradually whisk in milk, cream, and clam juice. Bring to a simmer, stirring constantly, until thickened, about 3-4 minutes.
4. Stir in clams, salt, pepper, and thyme. Remove from heat.
5. When potatoes are done, let cool slightly. Cut a slit in the top of each potato and fluff the flesh with a fork.
6. Divide clam chowder among the potatoes, spooning into the slits. Top each with 1/4 cup cheese and crumbled bacon.
7. Return potatoes to oven and bake 5-10 minutes until cheese melts. Garnish with green onions and serve.

Tips

• For extra crispy skin, rub potatoes with olive oil and salt before baking.
• Leftover stuffed potatoes can be reheated in a 350°F oven for 10 minutes.
• Substitute turkey bacon for a lighter option.

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