Clam Chowder Stuffed Baked Potatoes
A quick and comforting meal for a tired evening, this recipe transforms canned clam chowder into a hearty filling for crispy baked potatoes, loaded with extra clams, bacon, and melted cheese.
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A quick and comforting meal for a tired evening, this recipe transforms canned clam chowder into a hearty filling for crispy baked potatoes, loaded with extra clams, bacon, and melted cheese.
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Wash and dry the potatoes. Rub them all over with bacon grease and sprinkle generously with sea salt.
Place the potatoes in an air fryer and cook at 400°F for about 1 hour, or until tender.
Once cooked, carefully slice the potatoes open lengthwise.
Scoop out the cooked potato flesh into a medium bowl, leaving the skins intact to create potato boats.
To the bowl with the potato flesh, add the canned clam chowder, minced clams, bacon bits, and sliced green onions.
Mix everything together until well combined.
Spoon the clam chowder mixture back into the hollowed-out potato skins.
Carefully place the stuffed potatoes back into the air fryer basket.
Top each potato with shredded cheddar cheese.
Air fry at 400°F for another 5-8 minutes, until the cheese is melted and nicely browned on top.
Serve hot, garnished with oyster crackers, more green onions, and a drizzle of hot sauce if desired.
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