Double Baked Stuffed Taters
Get ready to elevate comfort food to a whole new level with these irresistibly indulgent Double Baked Stuffed Taters! Perfectly baked Russet potatoes are hollowed out and filled with a creamy, flavor-packed mixture of mashed potato, sour cream, melted butter, and a hint of garlic powder. The filling is taken to the next level with sharp cheddar cheese, crispy crumbled bacon, and fresh green onions, then spooned back into their crispy potato shells and baked a second time for ultimate golden-brown perfection. This crowd-pleasing recipe delivers a delightful balance of creamy, cheesy, and smoky flavors with every bite. Whether you're serving these stuffed baked potatoes as a hearty side dish or a standout main course, they are guaranteed to be a hit at your table. Ready in just over an hour, these savory treats are easy to make and impossible to resist!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 4 slices Cooked bacon, crumbled
- 2 stalks Green onions, sliced
- 0.5 teaspoon Garlic powder
- 2 tablespoons Milk
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean under running water, then dry them with a towel.
Rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet.
Bake the potatoes for 50-60 minutes, or until they are tender and the skins are crisp.
Remove the potatoes from the oven and let them cool slightly, about 10-15 minutes, until they're cool enough to handle.
Cut each potato in half lengthwise and carefully scoop out the insides into a large mixing bowl, leaving the skins intact to form shells.
Mash the potato insides with butter, sour cream, milk, garlic powder, salt, and black pepper until smooth and creamy.
Fold in 3/4 cup of shredded cheddar cheese, crumbled bacon, and half of the sliced green onions.
Spoon the potato mixture back into the potato shells, mounding it on top to create a stuffed appearance.
Place the stuffed potatoes on a baking sheet and sprinkle them with the remaining 1/4 cup of shredded cheddar cheese.
Return the potatoes to the oven and bake for another 15 minutes, or until the cheese is melted and lightly golden.
Garnish with the remaining sliced green onions before serving.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 288 mg | 22% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1523 mg | 32% | |
*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.
