Cheesy Twice Stuffed Baked Potatoes
Indulge in the ultimate comfort food with these Cheesy Twice Stuffed Baked Potatoes, a mouthwatering blend of creamy textures and bold flavors. Perfectly baked russet potato skins are loaded with a luscious filling of mashed potato, butter, sour cream, sharp cheddar cheese, and a hint of garlic, then enhanced with crispy bacon and fresh green onions. Topped with even more cheese and baked to golden, bubbly perfection, these stuffed potatoes make a hearty side dish or a satisfying main course. With a prep time of just 20 minutes and a bake time that allows for hands-off cooking, this recipe is as convenient as it is delicious. Ideal for family dinners, potlucks, or a cozy night in, these cheesy delights are sure to disappear off the plate.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 2 tablespoons milk
- 1.5 cups sharp cheddar cheese, shredded
- 3 green onions, chopped
- 4 slices bacon, cooked and crumbled
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and sprinkle lightly with salt. Place them on the prepared baking sheet and bake for 50-60 minutes, or until the skins are crisp and the insides are soft.
Remove the potatoes from the oven and let them cool for 10 minutes until they are safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4-inch of the potato intact to maintain the shell's structure. Transfer the scooped-out potato flesh to a large mixing bowl.
Mash the potato flesh with a fork or potato masher until smooth. Mix in the butter, sour cream, milk, garlic powder, salt, black pepper, and 1 cup of cheddar cheese. Stir until the mixture is well combined and creamy.
Gently fold in half of the green onions and half of the crumbled bacon, reserving the rest for topping.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly.
Sprinkle the tops with the remaining shredded cheddar cheese.
Return the stuffed potatoes to the baking sheet and bake them in the oven at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with the reserved green onions and bacon.
Serve warm and enjoy!
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 6.7 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 432 mg | 33% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1736 mg | 37% | |
*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.
