Tater Kegs Recipe

prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water and pat dry. Using a fork, prick each potato 6–8 times to allow steam to escape.

Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the oven rack lined with a foil-lined baking sheet below to catch drips. Roast for 50–60 minutes, or until skins are crisp and a skewer slides easily into the center.

Remove potatoes from oven and let cool 10 minutes until cool enough to handle but still hot inside.

cook bacon

While potatoes roast, line a baking sheet with foil and arrange bacon in a single layer. Bake at 400°F (200°C) for 15–18 minutes until crisp, or pan-fry over medium heat until crisp. Transfer to paper towels to drain and cool, then chop into 1/4-inch pieces.

scoop potato flesh

When potatoes are cool enough to handle, slice off the top 1/3 of each potato lengthwise to create a lid. Scoop out the interior flesh with a spoon, leaving a 1/4-inch shell so the skins remain sturdy. Reserve scooped potato flesh into a large mixing bowl.

make filling

To the warm scooped potato flesh, add butter, softened cream cheese, sour cream, and milk. Mash until smooth (use a potato masher or hand mixer). Stir in 2 cups shredded cheddar, chopped bacon (reserve about 2 tbsp for garnish), chopped chives, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning.

Fill each potato shell generously with the cheesy bacon mixture, mounding slightly to create a 'keg' shape. Sprinkle the remaining 1/2 cup cheddar over the filled potatoes.

Reduce oven temperature to 375°F (190°C). Place filled potatoes on a baking sheet and bake for 12–15 minutes, until cheese on top is melted and filling is heated through. For a golden top, place under the broiler 1–2 minutes—watch closely to avoid burning.

Remove from oven. Brush skins lightly with melted butter if desired. Garnish each tater keg with reserved chopped bacon and extra chopped chives.

Serve warm, two per person as an entrée or one as an appetizer. Offer choice of sauces (ranch, BBQ, chipotle mayo) on the side for dipping.