Description
Cheesy Stuffed Potatoes are crispy on the outside and creamy on the inside, ready in just 45 minutes.
Ingredients
- 4 medium russet potatoes, about 8–10 oz each
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter
- ½ cup sour cream
- ¼ cup milk, warmed
- 1 cup shredded sharp cheddar cheese, divided
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 4 slices bacon, cooked and crumbled, optional
- 2 tablespoons chopped green onions
- ¼ cup shredded cheddar cheese
- 2 tablespoons crumbled bacon, optional
- 1 tablespoon chopped fresh chives or green onions
Instructions
- Preheat the oven to 425°F.
- Scrub the potatoes thoroughly under running water and pat them completely dry. Pierce each potato several times with a fork to allow steam to escape. Rub the skins with olive oil, then sprinkle with salt and black pepper. Place the potatoes directly on an oven rack or on a baking sheet.
- Bake for 30–35 minutes, depending on the size of the potatoes. Check for doneness by inserting a knife into the center. It should slide in easily. Remove the potatoes from the oven and let them cool for about 5 minutes, just until they’re safe to handle. Carefully slice each potato in half lengthwise.
- Use a spoon to scoop the flesh into a large mixing bowl, leaving about ¼ inch of potato attached to the skins so they remain sturdy. Arrange the empty potato shells on the baking sheet, cut side up.
- Add the butter to the warm potato flesh and mash until mostly smooth. Stir in the sour cream and warm milk until the mixture becomes creamy. Add the garlic powder, onion powder, salt, and black pepper. Fold in ¾ cup of the cheddar cheese, the crumbled bacon if using, and the chopped green onions. Mix until everything is evenly distributed. Add a splash of milk if the filling seems too thick.
- Spoon the creamy filling back into the potato shells, mounding the filling slightly above the edges for a generous appearance. Sprinkle the remaining ¼ cup of cheddar cheese over the stuffed potatoes.
- Return the stuffed potatoes to the oven and bake for 5–8 minutes, until the cheese melts and the filling is heated through. For a more golden, bubbly topping, broil for an additional 1–2 minutes, watching closely to prevent burning.
- Remove the potatoes from the oven and sprinkle with additional bacon, chopped chives, or green onions. Serve immediately while the skins are crisp and the filling is warm and cheesy.
Notes
- For a vegetarian option, omit the bacon.
- Feel free to customize the filling with your favorite herbs and spices.
- These potatoes can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg