Super Stuffed Potatoes
Loaded with creamy, cheesy goodness and packed with savory flavors, these Super Stuffed Potatoes are the ultimate comfort food that will elevate your dinner table. This easy-to-follow recipe transforms tender, baked russet potatoes into irresistible boats of flavor, brimming with a luscious mash infused with butter, sour cream, and a hint of garlic. Folded in are sharp cheddar cheese, crispy bacon crumbles, and zesty green onions, with a touch of paprika for a smoky kick. Perfectly baked to golden, bubbly perfection, these twice-baked potatoes are an indulgent side dish or a hearty main course. Whether you’re hosting a family dinner or looking for a satisfying treat, these Super Stuffed Potatoes are a show-stopping delight that combines crispy skins with a rich, creamy interior.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1.5 teaspoons black pepper
- 4 tablespoons unsalted butter
- 0.5 cup sour cream
- 0.25 cup milk
- 1 cup shredded cheddar cheese
- 0.5 cup cooked and crumbled bacon
- 0.25 cup sliced green onions
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and sprinkle them evenly with 1 teaspoon of salt and 1 teaspoon of pepper. Place the potatoes on the prepared baking sheet.
Bake the potatoes in the preheated oven for 60 minutes, or until they are tender when pierced with a knife or fork.
Remove the potatoes from the oven and allow them to cool for about 10 minutes, making them easier to handle.
Cut a horizontal slit along the top of each potato and gently scoop out the insides into a large mixing bowl, leaving a 1/4-inch shell intact. Set the potato skins aside.
To the bowl of scooped potato, add unsalted butter, sour cream, milk, garlic powder, 0.5 teaspoon of salt, and 0.5 teaspoon of pepper. Mash the ingredients together until smooth and well combined.
Fold in shredded cheddar cheese, crumbled bacon, and sliced green onions, reserving a small amount of each for garnish.
Spoon the potato mixture back into the hollowed-out potato skins, piling it high. Sprinkle paprika and the reserved cheese, bacon, and green onions on top for added flavor and presentation.
Return the stuffed potatoes to the baking sheet and bake at 400°F (200°C) for an additional 15 minutes, or until the filling is heated through and the tops are golden and bubbly.
Remove from the oven and let the potatoes cool for 5 minutes before serving. Enjoy your Super Stuffed Potatoes!
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 6415 mg | 279% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 829 mg | 64% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 758 mg | 16% | |
*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.
