If you are looking for a comforting, crowd-pleasing dish that feels like a warm hug on a plate, this Oven-Fried Stuffed Potatoes Recipe is exactly what you need. Crispy on the outside and loaded with a luscious, cheesy filling on the inside, these potatoes combine classic flavors like cheddar, bacon, and green onions for a satisfying bite every single time. Whether you’re prepping for a family dinner or a friendly get-together, this recipe transforms humble russet potatoes into a star-worthy meal that everyone will adore.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but pack a punch when it comes to flavor and texture. Each one plays a crucial role, from the creamy richness of sour cream to the crispy, savory crunch of bacon, creating a beautiful balance in every bite.
- 4 large russet potatoes: The perfect starchy base with a sturdy skin that crisps up nicely.
- 2 tablespoons olive oil: Helps create a beautifully crispy potato skin.
- Salt and pepper, to taste: Essential for seasoning to bring out all the flavors.
- 1/2 cup sour cream: Adds creaminess and a subtle tang that enriches the mashed filling.
- 1/4 cup milk: Keeps the mashed potatoes smooth and easy to spoon back in.
- 1/2 cup shredded cheddar cheese (plus extra for topping): Provides melty, savory goodness throughout.
- 1/4 cup cooked bacon, crumbled: Adds smoky, salty crunch to contrast the creamy inside.
- 2 tablespoons green onions, chopped: Offers a mild onion flavor and a pop of green color.
- 1 teaspoon garlic powder: Gives a subtle savory depth without overpowering the dish.
- Additional chopped green onions (optional): Perfect for fresh garnish and extra flavor.
- Fresh parsley (optional): Adds a lovely herbaceous note and visual appeal when sprinkled on top.
How to Make Oven-Fried Stuffed Potatoes Recipe
Step 1: Prepare the Potatoes
Preheat your oven to 400°F (200°C). Scrubbing your russet potatoes clean and patting them dry is the first step to ensure a crispy, delicious skin. Then pierce each potato several times with a fork so they cook evenly inside the oven.
Step 2: Season and Bake
Rub each potato generously with olive oil and season all around with salt and pepper. Placing them directly on the oven rack lets the heat circulate evenly, allowing the skins to crisp up just right. Bake for 45 to 60 minutes, testing tenderness with a fork when done.
Step 3: Cool and Scoop
Once baked to perfection, remove the potatoes and allow them to cool just enough to handle comfortably. Slice each potato lengthwise and carefully scoop out the fluffy insides, keeping a small border intact to hold the filling later. The scooped potato will be mashed for the creamy stuffing.
Step 4: Mix the Filling
In a bowl, mash the scooped potato until smooth and mix in sour cream, milk, cheddar cheese, bacon, green onions, garlic powder, and season with salt and pepper. This combination creates a velvety, flavorful filling that’s irresistible.
Step 5: Stuff and Bake Again
Generously spoon the mashed potato mixture back into the potato skins, topping with extra shredded cheddar if you like. Arrange them on a baking sheet and return to the oven for 15 to 20 minutes. Watch as the cheese melts and browns beautifully on top, creating a bubbly golden finish.
Step 6: Final Touches
Remove the stuffed potatoes from the oven and let them cool slightly. Before serving, garnish with additional chopped green onions and fresh parsley to add a burst of color and freshness.
How to Serve Oven-Fried Stuffed Potatoes Recipe
Garnishes
The magic of this Oven-Fried Stuffed Potatoes Recipe truly comes alive with garnishes. A sprinkle of fresh green onions adds a crisp bite, while bright parsley lends a fresh herbal note that cuts through the richness beautifully. For a little zing, consider a small dollop of sour cream on top just before serving.
Side Dishes
This dish stands out as a hearty main, but pairing it with a light, crisp salad or steamed greens complements its richness perfectly. Roasted vegetables or a simple coleslaw can also brighten the meal and add a variety of textures on the plate.
Creative Ways to Present
For a fun twist, serve the Oven-Fried Stuffed Potatoes Recipe in individual mini potato skins as appetizers. Or turn them into a loaded potato bar, letting guests add their own toppings like jalapeños, salsa, or sour cream. Serving them straight on rustic wooden boards or colorful platters makes the dish even more inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Oven-Fried Stuffed Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them covered helps maintain the creamy texture inside while preventing the topping from drying out.
Freezing
You can freeze the stuffed potatoes before baking the final time. Arrange them on a baking tray to freeze individually, then transfer to a freezer bag for up to 2 months. When ready, bake straight from frozen, just add extra cooking time.
Reheating
To reheat, place the potatoes on a baking sheet and warm in a 350°F oven until heated through and the cheese re-melts, usually about 15-20 minutes. This method preserves the crispy skin and creamy filling better than the microwave.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes work well and add a natural sweetness that pairs beautifully with the savory filling. Just be aware that cooking times may vary slightly.
Is there a vegetarian version of this Oven-Fried Stuffed Potatoes Recipe?
Yes! Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for that extra layer of umami flavor.
Can I prepare these ahead of time for a party?
Definitely. You can prepare everything up to the stuffing step, refrigerate, and bake them fresh before your guests arrive, ensuring a hot and impressive presentation.
What kind of cheese works best?
Cheddar is classic for its sharp, melting qualities, but feel free to experiment with Monterey Jack, mozzarella, or even a smoky gouda to suit your tastes.
How do I make sure the potato skins stay crispy?
Be sure to coat the skins well with olive oil before baking and bake the stuffed potatoes at a high enough temperature. Avoid microwaving to reheat, as this traps moisture.
Final Thoughts
This Oven-Fried Stuffed Potatoes Recipe is one of those incredible dishes that feels both simple and special. It’s comforting, versatile, and downright delicious, making it a go-to for weeknight dinners or entertaining friends. I encourage you to give it a try – once you experience that crispy skin paired with creamy, cheesy goodness inside, you’ll understand why it’s a personal favorite of mine and a guaranteed hit every time.
Print
Oven-Fried Stuffed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Oven-Fried Stuffed Potatoes are a comforting and delicious side dish or light meal. Crispy russet potato skins are filled with a creamy mixture of mashed potatoes, sour cream, cheddar cheese, bacon, and green onions, then baked until golden and bubbly. Perfect for family dinners or gatherings, they combine classic flavors with an easy oven-baking method.
Ingredients
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).
- Clean and Pierce: Scrub the russet potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
- Season: Rub the potatoes with olive oil and season generously with salt and pepper to enhance the flavor and crisp the skins.
- Bake Potatoes: Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
- Cool: Remove the baked potatoes from the oven and let them cool enough to handle safely.
- Halve and Scoop: Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a small border around the edges to keep the skins intact. Place the scooped-out flesh into a bowl.
- Mash Potatoes: Mash the scooped potato flesh until smooth using a fork or potato masher for a creamy texture.
- Mix Filling: Add sour cream, milk, shredded cheddar cheese, crumbled bacon, chopped green onions, garlic powder, and salt and pepper to the mashed potatoes. Stir thoroughly until well combined and creamy.
- Fill Potato Skins: Spoon the creamy potato mixture back into the hollowed potato skins, filling each half generously.
- Add Toppings: Sprinkle additional shredded cheddar cheese on top to create a melty, golden crust.
- Bake Again: Place the stuffed potato halves on a baking sheet and bake in the oven for 15-20 minutes until the cheese melts and turns golden brown.
- Cool Slightly: Remove the stuffed potatoes from the oven and allow them to cool for a few minutes before serving.
- Garnish and Serve: Garnish with extra chopped green onions and fresh parsley if desired. Serve warm and enjoy!
Notes
- You can substitute bacon with cooked ham or omit for a vegetarian version.
- Use low-fat sour cream and reduced-fat cheese to make this dish lighter.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or smoked paprika to the filling.
- For easier scooping, let the baked potatoes cool slightly but still warm before scooping the flesh.
- Make these ahead of time, then reheat in the oven before serving to maintain their crispy tops.
