If you’re craving a dish that’s crispy on the outside, irresistibly creamy on the inside, and packed with all the cozy comfort of loaded potatoes, then this Oven-Fried Stuffed Potatoes Recipe is about to become your new favorite go-to. Imagine perfectly baked russet potatoes, scooped and mixed with rich cheddar, smoky bacon, and a tangy bite of sour cream, then baked again until golden and bubbly. It’s a deliciously satisfying meal or side that feels special but is surprisingly easy to make. Trust me, once you try these, they’ll be a staple at your table.
Ingredients You’ll Need
These ingredients are simple but each one plays an essential role in creating that perfect harmony of flavor, creamy texture, and beautiful color in our Oven-Fried Stuffed Potatoes Recipe. From the hearty russet potatoes to the sharp cheddar, everything comes together seamlessly.
- 4 large russet potatoes: The sturdy base for stuffing, perfect for baking and scooping.
- 2 tablespoons olive oil: Adds a light coating to create crispy potato skins.
- Salt and pepper, to taste: Essential for seasoning throughout the process.
- 1/2 cup sour cream: Brings a creamy, tangy richness to the mashed potato filling.
- 1/4 cup milk: Helps achieve a smooth, creamy consistency in the filling.
- 1/2 cup shredded cheddar cheese (plus extra for topping): Adds melty, sharp flavor and a golden top.
- 1/4 cup cooked bacon, crumbled: Pack in a smoky, savory punch with every bite.
- 2 tablespoons green onions, chopped: Deliver a fresh, mild onion flavor and vibrant color.
- 1 teaspoon garlic powder: Enhances the savory depth without overpowering.
- Additional chopped green onions (optional): Perfect garnish for a pop of green and crunch.
- Fresh parsley (optional): Brightens the presentation and adds herbal freshness.
How to Make Oven-Fried Stuffed Potatoes Recipe
Step 1: Preheat and Prepare the Potatoes
Start by heating your oven to 400°F (200°C). While it warms, scrub each russet potato clean under cool water and dry them well. Using a fork, poke several holes all over each potato—the steam needs to escape during baking to ensure a perfect tender middle.
Step 2: Coat and Season the Skins
Drizzle and rub the potatoes evenly with olive oil. Then sprinkle them generously with salt and pepper to boost flavor and help create the crispiest skin possible once baked. This simple step makes all the difference in texture.
Step 3: Bake Until Tender
Place your potatoes right on the oven rack—no need for a baking sheet here! Let them bake for 45 to 60 minutes until a sharp knife slides in easily or you can gently squeeze them (using an oven mitt) and feel softness inside. This slow roasting deepens their natural flavor.
Step 4: Scoop and Mash the Potato Flesh
Once baked and cool enough to handle, slice each potato lengthwise. Carefully scoop the fluffy insides into a bowl, leaving a little border to keep the skins intact. Mash this scooped potato until smooth and creamy—it’s going to be the luscious filling.
Step 5: Mix the Filling
Into your mashed potatoes, stir in the sour cream, milk, cheddar cheese, crumbled bacon, chopped green onions, garlic powder, and salt and pepper to taste. Mix thoroughly until every ingredient is well combined and the texture feels smooth, creamy, and inviting.
Step 6: Stuff and Bake Again
Generously spoon the savory mixture back into the potato skins, filling each half to the brim. Sprinkle extra shredded cheddar on top if you like that oozy, cheesy finish. Place them on a baking sheet, then pop them back in the oven for 15 to 20 minutes. You’ll know they’re ready when the tops are golden brown, bubbly, and absolutely mouthwatering.
Step 7: Final Touches and Cooling
Pull the stuffed potatoes out and give them a few minutes to cool ever so slightly—this helps everything set just a bit so your first bite won’t be too hot. Now you’re ready to add optional garnishes like more green onions and fresh parsley to kick the look and flavor up a notch.
How to Serve Oven-Fried Stuffed Potatoes Recipe
Garnishes
Bright, fresh garnishes like chopped green onions or a sprinkle of fresh parsley add that lovely pop of color and a subtle herbal note that contrasts perfectly with the rich, creamy potatoes. You could also add a dollop of sour cream or a sprinkle of crispy bacon bits on top for extra indulgence.
Side Dishes
These Oven-Fried Stuffed Potatoes stand beautifully on their own but also make a fantastic side. Pair them with a crisp green salad, roasted veggies, or your favorite protein such as grilled chicken, steak, or fish for a complete, comforting meal everyone will ask for again.
Creative Ways to Present
For a fun twist, try slicing the stuffed potatoes into bite-sized wedges to serve as party appetizers. Or bake them in individual ramekins for an elegant presentation. You can also customize fillings with different cheeses, herbs, or even diced jalapeños for a spicy kick.
Make Ahead and Storage
Storing Leftovers
Leftover Oven-Fried Stuffed Potatoes can be stored in an airtight container in the refrigerator for up to three days. They’ll keep their flavor well, making for easy next-day meals or snacks that reheat beautifully.
Freezing
If you’d like to save some for longer, these stuffed potatoes freeze well too. Place them on a baking sheet to flash freeze individually, then transfer to a freezer-safe bag or container. They’re good for up to two months and simple to enjoy later.
Reheating
For the best texture when reheating, place leftovers in a preheated oven at 350°F (175°C) until warmed through and the cheese once again becomes melty. Avoid microwaving if you want to keep the skins crisp and delicious.
FAQs
Can I use other types of potatoes for this Oven-Fried Stuffed Potatoes Recipe?
Russet potatoes are ideal due to their size and starchy texture, which bakes well and creates fluffy insides perfect for stuffing. However, you can experiment with Yukon Golds for a slightly creamier texture, keeping in mind they may not get quite as crispy.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the bacon or replace it with a vegetarian bacon alternative or sautéed mushrooms for a similar savory boost. The cheese and sour cream still create a rich and satisfying filling.
Can I prepare this recipe in advance?
Yes, you can bake and scoop the potatoes ahead of time, prepare the filling, and assemble the stuffed potatoes. Then keep them refrigerated until you’re ready to bake again for the final 15–20 minutes before serving.
What can I add to the filling for extra flavor?
Try adding finely chopped herbs like chives or rosemary, a pinch of smoked paprika, or a little grated Parmesan cheese for complexity. A splash of hot sauce or Dijon mustard also perks things up nicely.
How do I achieve really crispy potato skins?
Coating the potatoes with olive oil and seasoning generously before baking is key. Baking directly on the oven rack allows air circulation around the potato, ensuring the skin crisps evenly. Also, baking them uncovered helps maintain that perfect texture.
Final Thoughts
There’s something wonderfully comforting about this Oven-Fried Stuffed Potatoes Recipe that makes every mealtime feel special. Whether you’re feeding a crowd or just craving a cozy, cheesy treat, these potatoes deliver delightful flavors and textures that are sure to become a beloved classic in your kitchen. Don’t hesitate—give this recipe a whirl and watch it quickly turn into a cherished favorite!
Print
Oven-Fried Stuffed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
These Oven-Fried Stuffed Potatoes are a delicious and hearty side dish or main course featuring tender baked russet potatoes filled with a creamy mixture of mashed potato, cheddar cheese, sour cream, bacon, and green onions, then topped with extra cheese and baked until golden and bubbly.
Ingredients
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Filling
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 1/4 cup cooked bacon, crumbled
- 2 tablespoons green onions, chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Garnish (optional)
- Additional chopped green onions
- Fresh parsley
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pat them dry. Pierce each potato several times with a fork.
- Season the Potatoes: Rub the potatoes with olive oil and season them generously with salt and pepper.
- Bake the Potatoes: Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
- Cool and Scoop: Remove the potatoes from the oven and let them cool for a few minutes until they are safe to handle. Cut each potato in half lengthwise and carefully scoop out the insides, leaving a small border around the edges. Set the scooped potato flesh aside in a bowl.
- Mash the Potato Flesh: Mash the scooped-out potato with a fork or potato masher until smooth and creamy.
- Mix the Filling: Add sour cream, milk, cheddar cheese, crumbled bacon, chopped green onions, garlic powder, salt, and pepper to the mashed potato and stir until fully combined.
- Stuff the Potato Skins: Spoon the mashed mixture generously back into the potato skins.
- Add Toppings: Top each stuffed potato half with additional shredded cheddar cheese if desired.
- Bake Again: Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15-20 minutes until the tops are golden brown and cheese is melted and bubbly.
- Serve: Remove from the oven, let cool slightly, garnish with extra green onions and fresh parsley if desired, and serve warm.
Notes
- Russet potatoes are ideal for baking due to their fluffy texture.
- For a vegetarian option, omit bacon.
- You can add other mix-ins like steamed broccoli or diced jalapeños for extra flavor.
- Make sure to leave a border when scooping the potato to keep the skins intact.
- Use sharp cheddar for best melting and flavor.
- To save time, potatoes can be microwaved partially before baking.
