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
Scale
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.
