Potato Supreme
Elevate your side dish game with this irresistible Potato Supreme recipe, a comforting blend of creamy, cheesy, and savory flavors baked to golden perfection. Featuring fluffy russet potatoes stuffed with a luscious mix of sour cream, cheddar cheese, butter, and milk, these twice-baked potatoes are the ultimate indulgence. Topped with crispy bacon, fresh green onions, and a bubbly layer of melted cheese, this recipe is a crowd-pleaser perfect for family dinners, potlucks, or game-day gatherings. Ready in just under 90 minutes, this versatile dish delivers restaurant-quality flavor straight from your oven. Serve these loaded baked potatoes as a hearty entrée or a show-stopping side, and watch everyone come back for seconds! Keywords: Potato Supreme recipe, twice-baked potatoes, loaded baked potatoes, cheesy baked potatoes, bacon and cheddar potatoes.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1.5 cups Sour cream
- 2 cups Cheddar cheese
- 0.5 cups Milk
- 4 tablespoons Unsalted butter
- 6 slices Cooked bacon
- 3 stalks Green onions
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then prick each potato a few times with a fork.
Rub the potatoes with olive oil and place them on a baking sheet. Bake for 45-50 minutes, or until they are tender when pierced with a fork.
While the potatoes bake, cook the bacon in a skillet over medium-high heat until crispy. Transfer the bacon to a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces.
Finely chop the green onions and set them aside for garnish.
When the potatoes are done baking, remove them from the oven and let them cool slightly, about 5-10 minutes.
Cut each potato in half lengthwise and scoop out the flesh into a large mixing bowl, leaving a small border inside the potato skins to help them hold their shape.
To the bowl with the scooped-out potato flesh, add sour cream, 1.5 cups of cheddar cheese, milk, butter, garlic powder, salt, and black pepper. Mash everything together until the mixture is smooth and creamy.
Spoon the mashed potato mixture back into the potato skins, mounding it generously. Place the stuffed potatoes back on the baking sheet.
Sprinkle the remaining 0.5 cups of cheddar cheese on top of the stuffed potatoes and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and top with crumbled bacon and chopped green onions.
Serve the Potato Supreme warm and enjoy!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.0 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 398 mg | 31% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1023 mg | 22% | |
*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.
