Sinful Spuds
Dive into pure comfort food bliss with "Sinful Spuds," a decadent twist on loaded baked potatoes that's guaranteed to tantalize your taste buds. This crowd-pleasing recipe features creamy russet potato halves stuffed with a luxurious blend of sour cream, sharp cheddar cheese, crumbled bacon, fresh chives, and a touch of milk for velvety perfection. Each spud is then baked to golden, bubbling glory for a dish that’s irresistibly rich and indulgent. With crispy potato skins cradling the savory filling, these twice-baked delights are perfect for game day gatherings, holiday feasts, or whenever you're craving something outrageously satisfying. Elevate your side dish game and savor every sinful bite—because these potatoes are so worth it.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1.5 cups shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- 3 tablespoons chopped fresh chives
- 0.25 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean, then pat them dry. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and place them directly on the middle oven rack. Bake for 50–60 minutes, or until the potatoes are fork-tender.
Remove the potatoes from the oven and let them cool slightly until they are comfortable to handle, about 10 minutes.
Cut each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving about 1/4-inch of potato flesh in the skins to help them hold their shape.
Place the hollowed potato skins on a baking sheet lined with parchment paper.
To the bowl with the potato flesh, add the butter, sour cream, 1 cup of shredded cheddar cheese, crumbled bacon (reserve some for garnish), chives (reserve some for garnish), milk, salt, and black pepper.
Mash the mixture together with a potato masher or a fork until smooth and well-combined. Taste and adjust seasoning with more salt or pepper if needed.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the stuffed potatoes.
Return the stuffed potatoes to the oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and garnish with the reserved crumbled bacon and chives. Serve hot and enjoy the sinful indulgence!
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 282.5 g | 103% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 27.1 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1740 mg | 134% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 6788 mg | 144% | |
*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.
