Clam chowder stuffed baked potatoes are a quick-cooking comfort meal that elevates canned clam chowder with crispy bacon, extra minced clams, and melted cheddar cheese baked inside russet potatoes. Ready in under 30 minutes, they deliver restaurant-quality taste with pantry staples.
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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.
Store cooled stuffed potatoes covered in the refrigerator for up to 3 days; reheat covered in a 350°F oven for 15–20 minutes.
Yes. Bake and cool the potatoes, fill them, cover with foil, and refrigerate up to 24 hours. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.
Rub potatoes with bacon grease and sea salt before baking, then bake uncovered at 400°F for 50–60 minutes until the skin is crispy.
Fresh clams work but require shucking and cooking. For convenience, stick with canned minced clams and one can of canned clam chowder as written.
Substitute butter or olive oil—bacon grease adds flavor, but either alternative will yield good results.
Yes. Use 1 large potato per person, scale all filling ingredients proportionally, and bake on separate trays as needed.
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