Surprise Potatoes
Get ready to elevate your potato game with this irresistible recipe for Surprise Potatoes, a crowd-pleasing twist on twice-baked potatoes that's loaded with flavor! Fluffy baked russet potatoes are hollowed out and stuffed with a creamy, cheesy filling made with sour cream, melted butter, and a touch of garlic powder. Crumbled crispy bacon and fresh green onions add a savory crunch, while a golden topping of melted cheddar cheese makes each bite pure comfort food bliss. Perfect as a hearty side dish or standalone meal, these stuffed potatoes are easy to make and great for dinner parties or weeknight indulgence. Pair them with your favorite protein or simply savor their rich, cheesy goodness for a meal that’s anything but ordinary!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices bacon
- 2 stalks green onions
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly and dry them with a paper towel. Prick each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes lightly with olive oil, then sprinkle with a pinch of salt. Place them directly on the oven rack or a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and let cool on a paper towel-lined plate, then crumble into small pieces.
Wash and finely chop the green onions. Set aside.
Once the potatoes are done, remove them from the oven and let them cool for 5-10 minutes, until cool enough to handle.
Carefully slice off the top third of each potato lengthwise. Scoop out the insides with a spoon, leaving a thin shell of potato attached to the skin to maintain structure.
In a mixing bowl, combine the scooped-out potato insides with butter, sour cream, shredded cheddar cheese (reserve a little for topping), garlic powder, salt, and pepper. Mash the mixture until creamy and well combined.
Fold in the crumbled bacon and chopped green onions, reserving a small amount of both for garnish.
Spoon the filling back into the hollowed-out potato skins, mounding it slightly over the top. Sprinkle with the reserved cheddar cheese, bacon, and green onions.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Remove from the oven, let cool for a couple of minutes, and serve hot. Enjoy the cheesy, savory surprise hidden in every bite!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 21.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1226 mg | 94% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3829 mg | 81% | |
*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.
