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
Scale
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
