Baked Potato Stuffing
Transform your dinner table into a comforting feast with this irresistible Baked Potato Stuffing recipe! Perfectly roasted russet potatoes are scooped and filled with a velvety mixture of sour cream, melted cheddar cheese, crispy bacon, and fresh green onions, creating the ultimate combination of fluffy and flavorful. Each potato skin is baked to golden perfection, offering a crisp edge that complements the creamy interior. With just a handful of simple ingredients and minimal prep time, this recipe is ideal for family dinners, potlucks, or even a game day side dish. Garnish with extra green onions or a dollop of sour cream for a chef-worthy finish. Packed with classic flavors and rich textures, this twice-baked stuffed potato recipe is sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 1 cup Cheddar cheese, shredded
- 0.5 cup Cooked bacon, crumbled
- 0.25 cup Green onions, finely sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Wash and scrub the russet potatoes thoroughly. Pat them dry with a clean towel.
Using a fork, pierce the potatoes several times all around to allow steam to escape during baking.
Rub each potato with olive oil, then sprinkle a pinch of salt over each one for a crispier skin.
Place the potatoes on the prepared baking sheet and bake in the oven for 50-60 minutes, or until they are tender when pierced with a knife or fork.
Once the potatoes are cool enough to handle, slice each one in half lengthwise and carefully scoop out the insides into a medium mixing bowl, leaving about 1/4 inch of potato flesh inside the skin to maintain the shape.
To the bowl with the scooped-out potato, add butter, sour cream, shredded cheddar cheese (reserve a small amount for topping), crumbled bacon, sliced green onions, salt, and black pepper.
Mash the mixture until smooth and fully combined. Taste and adjust seasoning as needed.
Spoon the filling back into the potato skins, mounding it slightly.
Sprinkle the reserved shredded cheddar cheese evenly over the stuffed potatoes.
Return the stuffed potatoes to the baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Remove from the oven and serve hot. Garnish with additional green onions or a dollop of sour cream if desired.
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 6069 mg | 264% | |
| Total Carbohydrate | 277.7 g | 101% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 21.5 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1168 mg | 90% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 7594 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
