Double Stuffed Potatoes
Indulge in the ultimate comfort food with these irresistible Double Stuffed Potatoes, a loaded twist on a classic baked potato. Featuring creamy mashed potato filling blended with butter, sour cream, sharp cheddar cheese, and a touch of garlic powder, these twice-baked delights are topped with crispy crumbled bacon and fresh green onions for a burst of flavor in every bite. Perfectly seasoned and baked to golden perfection, these potato boats are a show-stopping side dish or a crowd-pleasing appetizer. Easy to customize and packed with layers of cheesy, savory goodness, this recipe is ideal for cozy dinners, potlucks, or game day feasts. Get ready to savor a decadent potato dish that’s as satisfying as it is simple to prepare!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1.5 cups cheddar cheese, shredded
- 2 tablespoons milk (optional)
- 4 tablespoons green onions, sliced
- 6 slices cooked and crumbled bacon
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Scrub the potatoes well and dry them thoroughly. Pierce each potato several times with a fork.
Rub the potatoes lightly with olive oil and sprinkle them with a pinch of salt. Place them on the baking sheet and bake for 50-60 minutes until tender when pierced with a fork.
Remove the potatoes from the oven and allow them to cool for about 10 minutes until they are safe to handle but still warm.
Slice each potato in half lengthwise. Carefully scoop out the insides into a mixing bowl, leaving about 1/4-inch of potato flesh attached to the skins to form a sturdy shell.
Mash the scooped-out potato insides with butter, sour cream, 1 cup of cheddar cheese, garlic powder, salt, and black pepper. Add milk, 1 tablespoon at a time, if the mixture is too thick.
Spoon the mashed potato mixture back into the potato shells, slightly mounding it over the top.
Sprinkle the remaining 1/2 cup of cheddar cheese over the stuffed potatoes. Add crumbled bacon and sliced green onions as toppings.
Return the stuffed potatoes to the baking sheet and bake for an additional 15-20 minutes, or until the tops are golden and the filling is heated through.
Serve warm and enjoy these decadent double stuffed potatoes as a side dish or a hearty appetizer!
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 4495 mg | 195% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 22.5 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1656 mg | 127% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4297 mg | 91% | |
*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.
