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Stuffed baked potatoes Recipe

American · Main course · 90 min total

Classic baked potatoes loaded with a creamy, cheesy filling and topped with crispy bacon and green onions. Perfect as a hearty side or a main dish.

Ingredients

• 4 large russet potatoes (about 10 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup shredded cheddar cheese, divided
• 4 slices bacon, cooked and crumbled
• 3 green onions, sliced

Instructions

1. Preheat oven to 400°F (200°C). Scrub potatoes and pat dry. Pierce each potato several times with a fork. Rub with olive oil, salt, and pepper.
2. Place potatoes directly on oven rack and bake for 60 minutes, or until tender when pierced with a fork. Let cool slightly.
3. Slice off the top third of each potato lengthwise. Scoop out the flesh into a large bowl, leaving a thin shell. Place shells on a baking sheet.
4. Add butter, sour cream, milk, and 3/4 cup of the cheddar cheese to the potato flesh. Mash until smooth and creamy. Season with additional salt and pepper to taste.
5. Spoon the filling back into the potato shells, mounding slightly. Sprinkle with remaining 1/4 cup cheddar cheese.
6. Return to oven and bake for 10-15 minutes, until cheese is melted and filling is heated through.
7. Top with crumbled bacon and sliced green onions. Serve hot.

Tips

• For extra crispiness, brush the potato skins with olive oil before baking.
• You can substitute cheddar with Monterey Jack or a mix of cheeses.
• Leftover stuffed potatoes can be refrigerated and reheated in the oven at 350°F for 15 minutes.

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