Restuffed Potatoes
Indulge in the ultimate comfort food with these Restuffed Potatoes, a twice-baked sensation that’s crispy on the outside and creamy on the inside. Featuring fluffy baked russet potatoes scooped and mashed with rich sour cream, melty cheddar cheese, buttery goodness, and savory bacon, this dish is the perfect balance of texture and flavor. A sprinkle of fresh green onions and a bubbling golden cheese topping add the perfect finishing touch to these overstuffed delights. Ideal as a hearty side dish or a standalone star, these restuffed potatoes are easy to prepare yet impressive enough for entertaining. With a prep time of just 20 minutes and customizable toppings, this recipe is a guaranteed crowd-pleaser that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 0.25 cup milk
- 0.5 cup chopped cooked bacon
- 2 tablespoons green onions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Scrub the potatoes well under running water and pat them dry. Use a fork to pierce each potato several times to allow steam to escape during baking.
Rub the potatoes with olive oil, then sprinkle them lightly with salt. Place them on the prepared baking sheet and bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool for 10 minutes, or until they are cool enough to handle.
Using a sharp knife, carefully cut a lengthwise slit across the top of each potato. Gently scoop out the flesh into a large mixing bowl, leaving a thin shell intact around the edges of the potato skin.
Add the butter, sour cream, 1 cup of cheddar cheese, milk, cooked bacon, green onions, salt, and pepper to the bowl with the scooped potato flesh. Mash and mix everything together until the mixture is smooth and creamy.
Spoon the potato mixture back into the potato skins, overfilling them slightly if necessary. Place the stuffed potatoes back onto the baking sheet.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the stuffed potatoes.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Garnish with extra sliced green onions or additional bacon, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 5751 mg | 250% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 27.4 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1752 mg | 135% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 7221 mg | 154% | |
*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.
