Oven-Fried Stuffed Potatoes Recipe
If you’re searching for the ultimate comfort food that’s a guaranteed crowd-pleaser, Oven-Fried Stuffed Potatoes are about to become your new kitchen superstar! Imagine crispy potato skins enveloping a creamy, cheesy, bacon-studded filling—each bite is a perfect blend of texture and flavor. This recipe shows off how oven-frying delivers that craveable crunch without deep frying, making these stuffed potatoes a lighter but equally indulgent choice. Whether you serve them as a side, a hearty snack, or the centerpiece of a cozy meal, Oven-Fried Stuffed Potatoes are pure potato bliss you’ll come back to again and again.
Ingredients You’ll Need
The beauty of Oven-Fried Stuffed Potatoes is how just a few everyday ingredients can create such a rich, satisfying dish. Each element plays a key role in building that signature blend of crispy, creamy, and savory goodness.
- Russet potatoes: Their sturdy skins and fluffy interiors are ideal for stuffing and crisping up in the oven.
- Olive oil: Helps the skins get beautifully golden and adds a subtle richness.
- Salt: Essential for seasoning both the skins and the creamy filling.
- Black pepper: Adds a gentle kick and rounds out the savory notes.
- Garlic powder: Delivers aromatic depth without overpowering the other flavors.
- Paprika: For a hint of smokiness and a burst of color in the filling.
- Sour cream: The secret to that luscious, creamy texture inside.
- Shredded cheddar cheese: Melty, sharp, and absolutely irresistible—don’t skimp!
- Cooked bacon: Crumbled and folded in for salty, savory crunch in every bite.
- Green onions: Bring freshness and color both inside and on top.
- Unsalted butter: Blends with the potato for a silky-smooth finish.
- Milk: Loosens up the filling just enough for that perfect creamy scoop.
- Extra cheese & green onions: For topping, because more flavor and color is always a good thing.
How to Make Oven-Fried Stuffed Potatoes
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F. Give the potatoes a good scrub, then rub them with a tablespoon of olive oil and a sprinkle of salt. Place the potatoes directly on the oven rack—this helps the skins get extra crisp! Bake for 50 to 60 minutes until they’re fork-tender and the skin is nice and dry. Let them cool just enough to handle; you want them warm, not hot.
Step 2: Scoop and Prepare the Filling
Carefully slice each potato in half lengthwise. Use a spoon to scoop out the fluffy insides into a mixing bowl, leaving a quarter-inch border to keep the skins sturdy. This step is key to making sure your Oven-Fried Stuffed Potatoes can hold all that delicious filling without falling apart.
Step 3: Mix Up the Creamy Filling
Add the sour cream, cheddar cheese, crumbled bacon, sliced green onions, butter, milk, garlic powder, paprika, black pepper, and the remaining olive oil to the bowl with the scooped potato. Mash and mix until everything is smooth, creamy, and well combined. Taste and adjust the seasoning if needed—this is where you build all that flavor!
Step 4: Stuff the Skins
Spoon the glorious filling back into each potato skin, mounding it up for that classic, overstuffed look. Don’t be shy—every bite should be loaded! Arrange the stuffed potatoes on a baking sheet, ready for their final trip to the oven.
Step 5: Oven-Fry for Golden Perfection
Return the stuffed potatoes to the oven and bake for another 15 minutes. This extra blast of heat turns the tops golden and slightly crisp, while the insides stay luxuriously creamy. Finish by sprinkling on extra shredded cheese and green onions right before serving for a fresh, colorful touch.
How to Serve Oven-Fried Stuffed Potatoes
Garnishes
Oven-Fried Stuffed Potatoes absolutely shine with simple garnishes. A little extra cheddar and a generous shower of sliced green onions add color, crunch, and even more flavor. If you want to amp it up, a dollop of sour cream or a sprinkle of smoked paprika can make each serving feel extra special.
Side Dishes
These potatoes are so satisfying, they can hold their own as a main course, but they’re also the perfect partner for grilled chicken, steak, or even a fresh garden salad. Their creamy, cheesy filling pairs beautifully with crisp green beans, a tangy slaw, or a bright cucumber salad to balance out all that richness.
Creative Ways to Present
For parties, try arranging Oven-Fried Stuffed Potatoes on a platter with fun toppings like crispy onions, chopped herbs, or even a drizzle of hot sauce. Slice them into smaller wedges for bite-sized appetizers, or create a DIY potato bar so everyone can add their favorite extras—it’s a guaranteed hit at any gathering!
Make Ahead and Storage
Storing Leftovers
Leftover Oven-Fried Stuffed Potatoes store wonderfully in the fridge. Place them in an airtight container, and they’ll stay fresh for up to 3 days. This makes them perfect for meal prep or a quick, comforting lunch.
Freezing
If you want to get ahead, these stuffed potatoes freeze like a dream. Let them cool completely, wrap each one tightly in foil or plastic wrap, and store in a freezer-safe bag. They’ll keep well for up to 2 months—just thaw and reheat when you’re ready for a cheesy treat.
Reheating
To bring your potatoes back to life, pop them in a 350°F oven for about 20 minutes until heated through and the tops are melty again. The oven ensures the skins stay crisp, but you can also microwave them in a pinch—just know they’ll be a bit softer.
FAQs
Can I make Oven-Fried Stuffed Potatoes ahead of time?
Absolutely! Assemble the potatoes up to the point before the final bake, then refrigerate until you’re ready. When it’s time to serve, just pop them in the oven and bake until golden and piping hot.
What’s the best way to get extra crispy skins?
Rubbing the potatoes with olive oil and baking them directly on the oven rack is the secret. This allows the heat to circulate all around, making those skins irresistibly crunchy for Oven-Fried Stuffed Potatoes.
Can I make these vegetarian?
Yes! Simply leave out the bacon or swap in your favorite vegetarian bacon or sautéed mushrooms for that savory bite. Everything else stays just as delicious and satisfying.
Is there a lighter version of this recipe?
You can easily lighten things up by using Greek yogurt instead of sour cream and cutting back a bit on the cheese. The result is still creamy and flavorful, but a bit lower in fat and calories.
What other toppings work well?
Try adding a sprinkle of chives, a little hot sauce, crispy fried onions, or even some chopped tomatoes for extra color and flavor. Oven-Fried Stuffed Potatoes are endlessly customizable to suit your taste.
Final Thoughts
If you haven’t tried Oven-Fried Stuffed Potatoes yet, now’s the perfect time to give them a whirl. They’re the kind of dish that turns a simple meal into something memorable, and once you taste that combination of crispy skin and creamy, cheesy filling, you’ll wonder how you ever lived without them. Happy cooking!
Print
Oven-Fried Stuffed Potatoes Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 stuffed potato halves (4 servings) 1x
- Diet: Non-Vegetarian
Description
Oven-Fried Stuffed Potatoes are a delicious and comforting side dish featuring crispy potato skins filled with a creamy mixture of mashed potatoes, sour cream, cheddar cheese, bacon, green onions, and spices. Baked to golden perfection, these twice-baked potatoes are perfect for family dinners or gatherings and can be easily prepared ahead of time.
Ingredients
Potatoes and Seasoning
- 4 large russet potatoes, scrubbed
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Filling
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 3 green onions, sliced
- 2 tablespoons unsalted butter, softened
- 1/4 cup milk
Topping
- Extra shredded cheddar cheese
- Extra green onions, sliced
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare potatoes: Rub each russet potato with 1 tablespoon of olive oil, then sprinkle with salt. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes, or until they are fork-tender when tested.
- Cool and scoop: Remove the potatoes from the oven and allow them to cool slightly so they can be handled. Cut each potato in half lengthwise, then carefully scoop out the insides into a bowl, leaving about 1/4-inch thickness of potato around the skin to keep the skins sturdy for stuffing.
- Prepare filling: To the potato flesh in the bowl, add sour cream, shredded cheddar cheese, crumbled bacon, sliced green onions, softened butter, milk, garlic powder, paprika, black pepper, and the remaining 2 tablespoons of olive oil. Mash everything together until the mixture is smooth and creamy.
- Stuff potatoes: Spoon the mashed potato filling back into the potato skins, mounding the filling slightly on top to create a nice rounded shape.
- Bake stuffed potatoes: Arrange the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15 minutes or until the filling is heated through and the tops are lightly golden.
- Add toppings and serve: Remove from the oven and sprinkle extra shredded cheddar cheese and additional green onions on top of the stuffed potatoes before serving.
Notes
- These stuffed potatoes can be assembled ahead of time and baked just before serving, making meal prep easier.
- For a lighter version, substitute Greek yogurt for sour cream and reduce the amount of cheese used.
- Russet potatoes work best because of their fluffy interior perfect for mashing.
- Ensure to leave a sturdy potato skin while scooping to prevent the potatoes from collapsing.
- You can customize the filling by adding cooked vegetables or different types of cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 340
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 40 mg
