Deluxe Stuffed Baked Potatoes Not for Dieters
Indulge in the ultimate comfort food with these *Deluxe Stuffed Baked Potatoes Not for Dieters*! Perfectly crisp Russet potato shells are generously stuffed with a rich and creamy filling of butter, sour cream, cheddar cheese, and a hint of garlic and paprika. Each bite is packed with savory crumbled bacon, a touch of heavy cream for decadence, and fresh chives for a pop of flavor. After a second bake to achieve melted, bubbly cheese perfection, these oversized spuds are an irresistible side dish or a hearty main course all on their own. Ideal for cheat days, this recipe is a crowd-pleaser that transforms humble baked potatoes into a gourmet, cheese-drenched masterpiece. Whether you’re hosting friends or treating the family, these loaded baked potatoes guarantee smiles all around!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 1.5 cups Shredded cheddar cheese
- 6 slices Cooked bacon
- 3 tablespoons Chives
- 0.25 cup Heavy cream
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly and pat them dry with a towel. Use a fork to poke several holes in each potato to allow steam to escape.
Rub the potatoes with olive oil, then sprinkle them with salt. Place the potatoes directly on the oven rack and bake for 1 hour, or until they are tender when pierced with a fork.
While the potatoes are baking, cook the bacon until crisp (if not already cooked). Crumble the bacon and set aside.
Remove the potatoes from the oven and let them cool slightly, about 5-10 minutes.
Carefully slice off the top third of each potato lengthwise. Scoop out the inside flesh of the potatoes into a large mixing bowl, being careful not to break the potato skins. Leave about 1/4-inch of potato flesh around the edges to maintain structure.
Mash the scooped-out potato flesh with a fork or potato masher. Add the butter, sour cream, shredded cheddar cheese (reserve 1/2 cup for topping), heavy cream, garlic powder, paprika, salt, and black pepper to taste. Mix until smooth and creamy.
Gently fold in the crumbled bacon (reserve 1-2 tablespoons for topping) and 2 tablespoons of chopped chives.
Spoon the potato mixture back into the potato skins, mounding it slightly to create a generous portion. Place the stuffed potatoes on a baking sheet.
Sprinkle the potatoes with the reserved cheddar cheese and bacon.
Return the potatoes to the oven and bake at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining chopped chives. Serve immediately and enjoy!
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 346 mg | 116% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 263.1 g | 96% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 26.9 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 485 mg | 37% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 6184 mg | 132% | |
*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.
