Souper Duper Potatoes
Get ready to elevate your comfort food game with Souper Duper Potatoes! This rich and creamy twice-baked potato recipe is packed with irresistible flavors and a velvety texture, thanks to a luscious blend of baked russet potatoes, cream of chicken soup, sour cream, and melted cheddar cheese. Each potato is mashed to perfection, seasoned with green onions, paprika, and a touch of pepper, then stuffed back into its skin for an indulgent second bake. Topped with a golden cheesy crust, these stuffed potatoes are the ultimate crowd-pleasing side dish or hearty appetizer. With just 15 minutes of prep time, this easy recipe will become your go-to for family dinners, potlucks, or cozy weeknight meals. Don’t forget the extra sprinkle of green onions for a fresh, flavorful finish!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Butter
- 1 can (10.5 oz) Cream of chicken soup
- 1.5 cups (shredded) Cheddar cheese
- 1 cup Sour cream
- 0.5 cup Milk
- 2 stalks (finely chopped) Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Wash and scrub the potatoes thoroughly, then prick them all over with a fork. Place them on a baking sheet and bake in the preheated oven for 40-45 minutes, or until fork-tender.
While the potatoes bake, melt the butter in a medium-sized saucepan over medium heat. Add the cream of chicken soup, sour cream, milk, and 1 cup of shredded cheddar cheese. Stir until the mixture is smooth and heated through. Remove from heat and set aside.
Once the potatoes are cooked and cool enough to handle, cut them in half lengthwise. Scoop out the flesh into a large mixing bowl, leaving about 1/4-inch of potato flesh attached to the skin to hold the shape.
Mash the potato flesh with a fork or potato masher until slightly chunky. Pour the warm soup mixture over the mashed potatoes and stir until well combined.
Fold in the chopped green onions, salt, black pepper, and half the paprika. Adjust seasoning if necessary.
Spoon the mixture back into the potato skins, overfilling them slightly. Arrange the stuffed potatoes in the prepared baking dish.
Sprinkle the remaining 0.5 cup of cheddar cheese evenly over the tops of the potatoes and dust them lightly with the remaining paprika.
Bake in the oven for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with extra chopped green onions if desired. Enjoy your Souper Duper Potatoes!
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 5424 mg | 236% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 44.4 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1594 mg | 123% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 7851 mg | 167% | |
*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.
