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
Scale
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.
