Super Spuds
Get ready to elevate your potato game with these indulgent, twice-baked "Super Spuds!" Perfectly baked russet potatoes are transformed into a creamy, flavor-packed masterpiece, blending buttery mashed potato filling with sour cream, crisp crumbled bacon, sharp cheddar cheese, and a hint of garlic. Topped with gooey melted cheese and a sprinkle of fresh green onions, these loaded potato halves are as visually stunning as they are delicious. Whether served as a hearty main course or a comfort-food side dish, these customizable and crowd-pleasing spuds are a guaranteed home run. Easy to prepare and packed with flavor, "Super Spuds" are the ultimate go-to for weeknight dinners or gatherings.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 0.5 cup cooked bacon, crumbled
- 2 tablespoons green onions, sliced
- 0.5 teaspoon garlic powder
- 0.25 cup milk
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Use a fork to poke holes all over each potato to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle them with salt. Place them directly on the oven rack and bake for 50-60 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Remove the potatoes from the oven and let them cool slightly, about 10 minutes, until they are safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the flesh of the potatoes, leaving a thin layer around the edges to keep the potato skins sturdy. Place the potato flesh into a mixing bowl.
To the bowl with the potato flesh, add butter, sour cream, milk, garlic powder, half of the shredded cheddar cheese, half of the crumbled bacon, and black pepper. Mash and mix everything together until smooth and creamy. Adjust seasonings to taste.
Spoon the mashed potato mixture back into the potato skins, dividing it evenly among the halves. Place the filled potatoes onto a baking sheet lined with parchment paper or foil.
Sprinkle the remaining shredded cheddar cheese on top of each filled potato.
Return the potatoes to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with the remaining crumbled bacon and sliced green onions.
Serve the Super Spuds warm as a side dish or a hearty main course.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 61 mg | 1% | |
*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.
