Cheesy Stuffed Baked Potatoes
Elevate your comfort food game with these irresistibly cheesy stuffed baked potatoes, a crowd-pleasing recipe that’s equal parts indulgent and satisfying. Perfectly baked Russet potatoes serve as the base, their crispy skins housing a creamy, buttery, and savory filling packed with sour cream, whole milk, and melty shredded cheddar cheese. Folded with crunchy bacon bits and fresh green onions for added texture and flavor, these twice-baked treats are finished with a golden layer of bubbling cheese and a hint of smoky paprika. Easy to prepare and hard to resist, these loaded baked potatoes are perfect for weeknight dinners, potlucks, or game-day spreads. Serve them warm and watch them disappear in no time!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Whole milk
- 1 cup Shredded cheddar cheese
- 0.25 cup Green onions, chopped
- 0.25 cup Cooked bacon bits
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry with a towel.
Pierce each potato several times with a fork to allow steam to escape while baking.
Rub the potatoes with olive oil and sprinkle them evenly with 0.5 teaspoon of salt. Place them directly on the oven rack or on a baking sheet.
Bake the potatoes for 50–60 minutes, or until the skins are crispy and the centers are fork-tender. Remove from the oven and let them cool for 5–10 minutes.
Once the potatoes are cool enough to handle, use a sharp knife to cut a lengthwise slit on the top of each potato. Gently scoop out most of the potato flesh, leaving about 1/4 inch inside the skins to maintain their shape. Place the scooped potato flesh in a mixing bowl.
Mash the scooped-out potato flesh with a fork or potato masher. Add the butter, sour cream, milk, pepper, and the remaining salt to the bowl. Mix until the mixture is smooth and creamy.
Fold in half of the shredded cheddar cheese, green onions, and bacon bits, reserving some for topping.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly. Sprinkle the tops with the remaining cheddar cheese and a pinch of paprika.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish them with the reserved green onions and bacon bits. Serve warm and enjoy!
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 25.5 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1258 mg | 97% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 7202 mg | 153% | |
*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.
