If you are looking for a comforting, flavorful, and crowd-pleasing dish, the Oven-Fried Stuffed Potatoes Recipe is an absolute must-try. These potatoes have a crispy, golden exterior and a luscious, creamy filling packed with sharp cheddar, smoky bacon, and fragrant green onions. Perfect for family dinners or potlucks, this recipe elegantly combines simple ingredients into a dish that feels both indulgent and homey. Once you make these, they’re sure to become one of your go-to recipes for cozy nights or anytime you want to wow guests with minimal effort.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the foundation of this delicious Oven-Fried Stuffed Potatoes Recipe. Each item plays a vital role in layering flavors and textures, from the creamy mash to the crunchy skins and savory toppings.
- 4 large russet potatoes: Ideal for baking due to their fluffy interiors and sturdy skins.
- 2 tablespoons olive oil: Helps crisp the potato skins for that perfect crunch.
- Salt and pepper, to taste: Enhances all the natural flavors in the potatoes and filling.
- 1/2 cup sour cream: Adds tanginess and creamy richness to the mashed potato filling.
- 1/4 cup milk: Makes the filling smooth and easy to spoon back into the skins.
- 1/2 cup shredded cheddar cheese (plus extra for topping): Provides melty, gooey goodness with a sharp kick.
- 1/4 cup cooked bacon, crumbled: Introduces smoky, savory bits that complement the softness of the filling.
- 2 tablespoons green onions, chopped: Brings a fresh and slight onion bite to brighten the dish.
- 1 teaspoon garlic powder: Adds depth and subtle warmth without overpowering the potatoes.
- Additional chopped green onions (optional): Great for garnish to add color and fresh flavor.
- Fresh parsley (optional): A lovely herbaceous touch to finish the dish beautifully.
How to Make Oven-Fried Stuffed Potatoes Recipe
Step 1: Prepare and Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Scrub each russet potato well until clean and dry them off. Using a fork, pierce each potato several times to allow steam to escape while baking. Then rub the skins all over with olive oil and season generously with salt and pepper. Place the potatoes directly on the oven rack and bake for 45 to 60 minutes, depending on size, until they’re tender when poked with a fork. This initial bake ensures a crispy skin and a perfectly fluffy interior to scoop out later.
Step 2: Scoop and Mash the Potato Filling
Once baked, let the potatoes cool just enough to safely handle. Cut each potato in half lengthwise and carefully scoop out the insides, leaving a slim border of potato attached to the skin to keep their shape. Place the scooped-out flesh into a mixing bowl and mash it with a fork or potato masher until smooth and creamy. This fluffy base will be the star of your stuffing.
Step 3: Mix the Filling Ingredients
To the mashed potatoes, add sour cream and milk to create luxurious creaminess. Stir in cheddar cheese, crumbled bacon, chopped green onions, garlic powder, and season with salt and pepper to taste. Mix everything until well combined and smooth. This blend turns ordinary mashed potatoes into an irresistibly rich filling bursting with savory flavors.
Step 4: Stuff and Bake Until Golden
Spoon the creamy mashed potato mixture back into each potato skin half, packing them generously. Top with extra shredded cheddar cheese if you love that golden, bubbly finish. Arrange the stuffed potatoes on a baking sheet and return them to the oven. Bake for another 15 to 20 minutes until the tops become golden brown and the cheese melts into bubbly perfection. This final step melds the flavors and crisps up the tops, bringing the dish together beautifully.
Step 5: Garnish and Serve Warm
Remove from the oven, let cool just a moment, then garnish with optional additional chopped green onions and fresh parsley for a pop of color and fresh flavor. Serve these Oven-Fried Stuffed Potatoes warm for the best taste and texture.
How to Serve Oven-Fried Stuffed Potatoes Recipe
Garnishes
Simple garnishes like chopped green onions or fresh parsley add a fresh, vibrant contrast to the rich, cheesy potatoes. You can also sprinkle a pinch of smoked paprika or crumbled crispy bacon on top for an extra flavorful kick and visual appeal.
Side Dishes
This recipe pairs wonderfully with crisp green salads, steamed or roasted vegetables, or your favorite protein like grilled chicken or steak. The potatoes make a hearty centerpiece or a decadent side that complements many dishes effortlessly.
Creative Ways to Present
For gatherings or parties, try serving these stuffed potatoes in mini versions using small baby potatoes. You could also top them with different cheeses, a dollop of sour cream, or even swap bacon for sautéed mushrooms or spinach for variety. Presentation with colorful garnishes on a wooden board makes for a cozy and inviting spread.
Make Ahead and Storage
Storing Leftovers
Leftover Oven-Fried Stuffed Potatoes can be stored covered in the refrigerator for up to 3 days. Keep them in an airtight container to maintain freshness and moisture.
Freezing
You can freeze the stuffed potatoes before the second bake. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They freeze well for up to 1 month.
Reheating
For best results, thaw frozen stuffed potatoes overnight in the fridge and reheat them in a 350°F oven until warmed through and cheese is bubbly again. Avoid the microwave if you want to keep the crispy edges.
FAQs
Can I use a different type of potato for this recipe?
While russet potatoes work best for their fluffy texture and sturdy skin, you can experiment with Yukon gold potatoes for a slightly creamier filling, but the skins won’t be as crisp.
Is there a vegetarian version of this Oven-Fried Stuffed Potatoes Recipe?
Absolutely! Simply omit the bacon and consider adding sautéed mushrooms, spinach, or sun-dried tomatoes to keep the filling flavorful and hearty.
Can I make the filling ahead of time?
Yes, you can prepare the mashed potato filling a few hours in advance and keep it covered in the refrigerator. When ready, stuff the potatoes and bake as directed for the freshest results.
How do I get the potato skins extra crispy?
Rubbing the potatoes with olive oil and baking them directly on the oven rack helps develop a crispy skin. Sprinkling a touch more salt on the skins before the first bake also adds crunch and flavor.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt works wonderfully as a tangy, creamy alternative that holds up well in the filling mix.
Final Thoughts
This Oven-Fried Stuffed Potatoes Recipe is one of those comforting, crowd-pleasing dishes that always feels like a warm hug on a plate. With simple ingredients turned into something special, it’s perfect for cozy nights or impressing friends without stress. Give it a try and savor every bite of the crispy skins and cheesy, bacon-filled goodness—you’re going to love it!
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Oven-Fried Stuffed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes (initial bake) + 20 minutes (second bake)
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Oven-Fried Stuffed Potatoes are a delicious and comforting dish featuring tender baked russet potatoes filled with a creamy mixture of mashed potato flesh, cheddar cheese, sour cream, bacon, and green onions, then baked again until golden and bubbly on top. Perfect for a hearty side or a satisfying vegetarian-friendly main when skipping bacon, these flavorful stuffed potatoes combine crispy skins with rich, cheesy filling.
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
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare the potatoes: Scrub the russet potatoes clean, pat them dry, then pierce each several times with a fork to allow steam to escape during baking.
- Season the potatoes: Rub each potato with olive oil and season generously with salt and pepper for a flavorful, crispy skin.
- Bake the potatoes: Place the potatoes directly on the oven rack and bake for 45 to 60 minutes, until tender when pierced with a fork.
- Cool the potatoes: Remove the baked potatoes and let them cool for a few minutes until safe to handle.
- Prepare the potato shells: Cut each potato in half lengthwise and carefully scoop out the insides, leaving a small border to keep the skins intact. Place the scooped potato flesh into a bowl.
- Mash the potato flesh: Mash the scooped-out potato with a fork or masher until smooth and free of lumps.
- Mix the filling: Add sour cream, milk, cheddar cheese, crumbled bacon, chopped green onions, garlic powder, salt, and pepper to the mashed potato. Mix thoroughly until creamy and well combined.
- Fill the potato skins: Spoon the potato mixture back into the potato skins, filling each half generously.
- Top with cheese: Sprinkle additional shredded cheddar cheese on top of the filled potatoes if desired.
- Bake the stuffed potatoes: Arrange the stuffed potatoes on a baking sheet and bake for 15 to 20 minutes more until the tops are golden brown and cheese is melted and bubbly.
- Cool and garnish: Remove from the oven and let cool briefly. Garnish with extra chopped green onions and fresh parsley if desired.
- Serve warm: Serve the oven-fried stuffed potatoes warm as a delicious side dish or filling main course.
Notes
- If you prefer vegetarian, omit the bacon and add extra cheese or sautéed mushrooms.
- You can prepare the potatoes a day ahead and reheat stuffed in the oven for convenience.
- Russet potatoes are best for baking due to their fluffy texture.
- Be careful to leave enough potato flesh around the edges when scooping to keep the skins intact.
- Use sharp cheddar cheese for best melting and flavor.
