Super Stuffed Baked Potatoes
Get ready to elevate your comfort food game with these irresistible Super Stuffed Baked Potatoes! Perfectly baked russet potatoes serve as the ultimate edible vessel, loaded to the brim with a creamy, cheesy filling featuring sour cream, butter, milk, and a hint of garlic powder and paprika for a flavorful kick. Crumbled bacon and chopped green onions add savory texture and freshness, while a golden layer of melted cheddar cheese takes this dish over the top. Easy to prepare and customizable, this recipe is ideal for hearty weeknight dinners, game-day gatherings, or as an indulgent side dish. Ready in just over an hour, these stuffed potatoes are guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 pieces green onions, chopped
- 2 tablespoons milk
- 0.5 teaspoons garlic powder
- 0.25 teaspoons paprika
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
Wash and scrub the potatoes thoroughly under running water. Pat them dry with a clean towel.
Pierce each potato several times with a fork to allow steam to escape while baking.
Rub each potato with olive oil and sprinkle with salt and black pepper. Place them on the prepared baking sheet.
Bake the potatoes in the oven for 50-60 minutes, or until they are tender when pierced with a knife or skewer. Remove from the oven and allow them to cool slightly.
Cut a lengthwise slit along the top of each potato and gently push the ends together to open them up. Use a spoon to carefully scoop out most of the potato flesh, leaving a thin layer inside the skins.
In a mixing bowl, combine the scooped-out potato flesh, unsalted butter, sour cream, shredded cheddar cheese (reserve a little for topping), milk, garlic powder, and paprika. Mash the mixture with a potato masher or fork until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
Fold the crumbled bacon and half of the chopped green onions into the mixture.
Spoon the filling back into the potato skins, mounding it slightly. Sprinkle the tops with the reserved shredded cheddar cheese.
Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the stuffed potatoes from the oven and garnish them with the remaining green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.7 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 291 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1681 mg | 36% | |
*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.
