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
Scale
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.
