Over Stuffed Potatoes
Get ready to elevate comfort food to a whole new level with these indulgent Over-Stuffed Potatoes! Featuring creamy mashed russet potato filling, blended with butter, sour cream, and a touch of heavy cream, these loaded spuds are packed with flavor. Every bite bursts with the savory goodness of sharp cheddar cheese, crispy bacon crumbles, and a hint of garlic and paprika. Baked twice for a perfectly crisp exterior and gooey, cheesy topping, these potatoes are garnished with fresh green onions for a pop of color and flavor. Perfect as a hearty side dish or a satisfying main, this easy-to-follow recipe will make any dinner feel special. Ready in just over an hour, these stuffed potatoes are a true celebration of classic comfort ingredients baked to perfection!
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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 Butter
- 0.5 cup Sour cream
- 0.25 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 2 tablespoons Green onions, chopped
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and dry them thoroughly. Rub each potato with olive oil, then sprinkle with salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes or until they are tender when pierced with a fork.
Carefully remove the potatoes from the oven and let them cool for 10 minutes.
Slice the top third off each potato lengthwise. Scoop out the flesh into a large bowl, leaving a thin shell inside the skins.
Mash the scooped-out potato flesh with a potato masher or fork. Add the butter, sour cream, heavy cream, garlic powder, salt, and black pepper. Mix until smooth and creamy.
Fold in 3/4 cup of shredded cheddar cheese and most of the crumbled bacon, leaving some aside for garnish.
Spoon the potato mixture back into the potato skins, mounding it generously.
Place the stuffed potatoes on a baking sheet, sprinkle the remaining cheddar cheese and paprika on top, and return them to the oven.
Bake for 10 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with the reserved bacon and chopped green onions before serving.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 6218 mg | 270% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 8.4 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1007 mg | 77% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 813 mg | 17% | |
*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.
