Fancy Baked Potatoes Alternative to Potato Salad
Elevate your side dish game with these Fancy Baked Potatoes, the perfect alternative to traditional potato salad. Packed with flavor and texture, this recipe combines golden, crispy baked potato skins with a creamy, savory filling of sour cream, mayonnaise, Dijon mustard, shredded cheddar cheese, and crumbled bacon. Fresh chives, parsley, and scallions add a vibrant touch, while each bite delivers a satisfying mix of comfort and sophistication. Ideal for barbecues, potlucks, or family dinners, these stuffed potatoes are a crowd-pleasing option that pairs well with grilled meats or fresh salads. With just 15 minutes of prep, this recipe is simple yet indulgent, making it a go-to for any occasion. Serve warm, garnished with extra herbs for a gourmet finish!
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Recipe Information
Ingredients
- 4 pieces medium Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 0.5 cup shredded cheddar cheese
- 2 slices cooked bacon, crumbled
- 1 tablespoon scallions, thinly sliced
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Scrub the potatoes clean under running water and pat them dry with a kitchen towel.
Pierce each potato a few times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil, then sprinkle them with salt and pepper. Place them on the prepared baking sheet.
Bake in the preheated oven for about 50-60 minutes, or until the potatoes are fork-tender and the skins are crisp.
Remove the potatoes from the oven and let them cool slightly until they are safe to handle, about 10 minutes.
Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer to keep the skins intact. Place the scooped-out potato flesh in a mixing bowl.
Add sour cream, mayonnaise, Dijon mustard, chives, parsley, cheddar cheese, crumbled bacon, and scallions to the potato flesh. Mix until fully combined and creamy. Adjust seasoning with additional salt and pepper if needed.
Spoon the potato mixture back into the potato skins, mounding slightly.
Return the filled potatoes to the baking sheet and bake for an additional 10-15 minutes, or until the tops are golden and slightly crisp.
Remove from the oven and garnish with extra chives or scallions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 16.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 4855 mg | 103% | |
*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.
