If you’re craving a comforting, crowd-pleasing dish that feels fancy but is actually pretty simple, you have to try this Oven-Fried Stuffed Potatoes Recipe. It takes humble russet potatoes and transforms them into golden, crispy shells filled with a creamy, cheesy, bacon-studded filling that oozes warmth with every bite. Perfect for a family dinner or a special occasion, this recipe combines crispy edges with a luscious center, making it an irresistible treat that you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Oven-Fried Stuffed Potatoes Recipe plays an essential role in delivering the perfect balance of flavors and textures. From the crispy skin to the creamy, cheesy filling, each component is simple yet crucial to achieving the magic.
- 4 large russet potatoes: These sturdy potatoes have a thick skin perfect for crisping and a fluffy interior that mashes beautifully.
- 2 tablespoons olive oil: Helps crisp the skins while adding a subtle richness.
- Salt and pepper, to taste: Essential seasoning that enhances all the flavors throughout the dish.
- 1/2 cup sour cream: Adds tangy creaminess to the potato filling.
- 1/4 cup milk: Creates a smooth, velvety texture in the mashed potato filling.
- 1/2 cup shredded cheddar cheese (plus extra for topping): Provides sharpness and melty goodness both inside and on top.
- 1/4 cup cooked bacon, crumbled: Brings smoky, savory crunch to the mix.
- 2 tablespoons green onions, chopped: Offers fresh, mild onion brightness that lifts the flavors.
- 1 teaspoon garlic powder: Infuses the filling with gentle garlic warmth.
- Additional chopped green onions (optional): For a colorful, fresh garnish.
- Fresh parsley (optional): Adds a pretty, herbaceous finish at serving time.
How to Make Oven-Fried Stuffed Potatoes Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 400°F (200°C). Give those russet potatoes a good scrub, then dry them thoroughly before piercing each a few times with a fork. This helps steam escape during baking, so your potatoes cook evenly. Rub them all over with olive oil and sprinkle with salt and pepper. Place them directly on the oven rack and bake for about 45 to 60 minutes until they are tender and the skins are crisp.
Step 2: Scoop and Mash
Once your potatoes have baked and cooled enough to handle, slice each in half lengthwise. Carefully scoop out the fluffy potato flesh, being mindful to leave a small border to keep the skins sturdy. Place the scooped-out potato in a bowl and mash it until smooth—this is your filling base!
Step 3: Mix the Filling
Now for the fun part. Stir in the sour cream and milk to make it creamy, then fold in shredded cheddar, crumbled bacon, chopped green onions, garlic powder, plus salt and pepper to taste. You’ll end up with a rich, flavorful filling that’s bursting with texture and cheesy goodness.
Step 4: Stuff and Bake Again
Heaping your delicious filling back into each potato skin is pure joy. Top with extra cheddar if you want a golden, bubbly crown. Arrange the stuffed halves on a baking sheet, then pop them back in the oven for 15 to 20 minutes until the tops are beautifully melted and golden.
Step 5: Garnish and Serve
Take your oven-fried stuffed potatoes out and let them rest for a few minutes. Sprinkle on some fresh chopped green onions and parsley to bring a burst of color and fresh notes to the dish before serving warm.
How to Serve Oven-Fried Stuffed Potatoes Recipe
Garnishes
Sprinkling additional green onions and fresh parsley over these stuffed potatoes adds brightness and a pop of color that makes the dish feel even more inviting and fresh. You could also add a dollop of sour cream or a pinch of smoked paprika for some extra flair.
Side Dishes
This Oven-Fried Stuffed Potatoes Recipe pairs wonderfully with a fresh green salad, roasted veggies, or simply some steamed broccoli. For heartier meals, serve alongside grilled chicken or steak to balance the richness with protein and crunch.
Creative Ways to Present
Try serving these stuffed potatoes halved or cut into smaller “bites” for party appetizers. You can also experiment with different cheeses, swap bacon for sautéed mushrooms for a vegetarian twist, or add some spicy jalapeños if you love heat. Presentation options abound, making these incredibly versatile.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Oven-Fried Stuffed Potatoes Recipe, they keep nicely in an airtight container in the refrigerator for up to 3 days. Just make sure they cool completely before storing to maintain the best texture.
Freezing
You can freeze stuffed potatoes, but it’s best to do so before the second bake. Freeze them on a tray first, then transfer to a freezer-safe bag for up to 2 months. When ready to enjoy, bake them straight from frozen, adding a few extra minutes to the cooking time.
Reheating
Reheat leftover stuffed potatoes in the oven at 350°F (175°C) until warmed through and the cheese is bubbly again. Avoid the microwave if you can, as it can make the skins tough and the filling less creamy.
FAQs
Can I use a different type of potato for this recipe?
While russet potatoes are ideal for their fluffy interiors and sturdy skins, you can experiment with Yukon Golds for a slightly creamier texture, though the skins won’t be as crispy.
Is it possible to make this recipe vegetarian?
Absolutely! Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for a savory, meaty texture without the meat.
Can I prepare the stuffed potatoes ahead of time?
Yes, you can prepare and stuff the potatoes earlier in the day, then refrigerate them before the second bake. Just add a few extra minutes to baking to ensure they’re heated through and the cheese melts perfectly.
What can I substitute for sour cream in the filling?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that provides similar creaminess and tang without losing flavor.
How do I get the potato skins crispy?
Coating the potato skins with olive oil and baking them directly on the oven rack helps achieve a nicely crisped exterior. Avoid wrapping them in foil as it traps steam and softens the skin.
Final Thoughts
This Oven-Fried Stuffed Potatoes Recipe is one of those timeless dishes that comforts and delights all at once, perfect for sharing with friends and family. Once you taste that crispy skin paired with warm, cheesy, bacon-filled goodness, you’ll understand why it’s a go-to recipe for so many people. I highly encourage you to give it a try—you’ll be amazed at how such simple ingredients come together for a truly unforgettable meal.
Print
Oven-Fried Stuffed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 60-80 minutes
- Total Time: 1 hour 15 minutes to 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This recipe for Oven-Fried Stuffed Potatoes offers a delicious twist on classic baked potatoes by stuffing them with a creamy mixture of cheddar cheese, bacon, sour cream, and green onions. Baked until golden and bubbly, these flavorful potatoes make a satisfying side dish or hearty snack.
Ingredients
Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Stuffing
- 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 and Bake: Rub the potatoes with olive oil and season with salt and pepper. Place them directly on the oven rack and bake for 45-60 minutes until tender when pierced with a fork.
- Cool and Scoop: Remove the potatoes from the oven and let them cool until handleable. Cut each potato in half lengthwise and carefully scoop out the insides, leaving a small border around the skin to keep its shape. Set the scooped potato flesh aside in a bowl.
- Mash and Mix: Mash the potato flesh until smooth. Add sour cream, milk, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, salt, and pepper. Stir until creamy and well combined.
- Fill and Top: Spoon the creamy mixture back into the potato skins, filling them generously. Top with additional shredded cheddar cheese if desired.
- Bake Again: Place the stuffed potatoes on a baking sheet and bake for another 15-20 minutes until the cheese topping is melted and golden brown.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with extra chopped green onions and fresh parsley if desired. Serve warm and enjoy!
Notes
- Russet potatoes work best due to their fluffy texture when baked.
- You can substitute bacon with cooked sausage or omit for a vegetarian version.
- For extra crispiness, broil the stuffed potatoes for 1-2 minutes after baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Adjust salt and pepper according to your taste preferences.
