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Oven-Fried Stuffed Potatoes Recipe

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  • Author: Mary
  • 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

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

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the potatoes.
  2. 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.
  3. Season the potatoes: Rub each potato with olive oil and season generously with salt and pepper for a flavorful, crispy skin.
  4. 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.
  5. Cool the potatoes: Remove the baked potatoes and let them cool for a few minutes until safe to handle.
  6. 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.
  7. Mash the potato flesh: Mash the scooped-out potato with a fork or masher until smooth and free of lumps.
  8. 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.
  9. Fill the potato skins: Spoon the potato mixture back into the potato skins, filling each half generously.
  10. Top with cheese: Sprinkle additional shredded cheddar cheese on top of the filled potatoes if desired.
  11. 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.
  12. Cool and garnish: Remove from the oven and let cool briefly. Garnish with extra chopped green onions and fresh parsley if desired.
  13. 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.

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Find it online: https://quickcookingguide.com/oven-fried-stuffed-potatoes-recipe/