The Ultimate Stuffed Baked Potatoes Recipe
If you’re searching for the ultimate comfort food, look no further than The Ultimate Stuffed Baked Potatoes Recipe. Crispy-skinned russet potatoes are loaded with a creamy filling of cheddar cheese, crisp bacon, green onions, and a whisper of garlic, creating a side dish that steals the show every time. Whether you’re prepping for a family dinner, a cozy night in, or even impressing at your next potluck, this recipe brings everything you love about loaded baked potatoes to a whole new level.
Ingredients You’ll Need
The magic of The Ultimate Stuffed Baked Potatoes Recipe is how a handful of everyday ingredients can come together for such irresistible results. Each component lends flavor, creaminess, texture, or a pop of color, so don’t skip a thing!
- Russet potatoes: Their sturdy skins and fluffy interiors make them the gold standard for baked potatoes that won’t fall apart.
- Olive oil: A quick rub before baking gives you that coveted crispy skin and adds a touch of richness.
- Salt: Essential for drawing out moisture and seasoning every layer, inside and out.
- Black pepper: Adds just enough kick to balance the richness of the filling.
- Sour cream: This is where the filling gets its creamy tang; Greek yogurt makes a fine lighter substitute.
- Whole milk: A splash ensures the mashed potato mixture stays ultra smooth and never dry.
- Butter: For that unmistakable silkiness and rich, classic flavor.
- Shredded sharp cheddar cheese: Go sharp for bold cheesy flavor that shines through and melts beautifully.
- Cooked bacon: Crumbled bacon is salty, smoky, and adds crunch to every bite.
- Chopped green onions: Freshness and a gentle onion bite cut through all that creamy-cheesy goodness.
- Garlic powder: A pinch wakes up all the flavors and gives a subtle depth to the filling.
How to Make The Ultimate Stuffed Baked Potatoes Recipe
Step 1: Prepare and Bake the Potatoes
Preheat your oven to 400°F (200°C). Give your russet potatoes a good scrub—no one wants a gritty bite! Once dry, lightly rub each potato with olive oil and season generously with salt and black pepper. Place the potatoes right on the center oven rack (no need for a baking sheet) and let them bake for 50 to 60 minutes, until the skins are crispy and a fork slips in effortlessly. This is where those irresistible, crunchy exteriors start to form.
Step 2: Scoop and Mash
Let the hot potatoes cool just enough to handle—no scorched fingertips, please! Slice each potato lengthwise and gently scoop most of the fluffy flesh into a large mixing bowl, leaving about a quarter inch as a shell for stability. To the bowl, add softened butter, tangy sour cream, a splash of milk, garlic powder, half the cheddar, half of the bacon, and all the green onions. Mash everything together until the mixture is smooth, melty, and thoroughly combined—don’t be shy, the creamier, the better!
Step 3: Stuff the Potatoes
Now comes the fun part: generously spoon the luscious filling back into your potato shells. Pile it high—it’s The Ultimate Stuffed Baked Potatoes Recipe, after all, so don’t skimp! Arrange the loaded potatoes in a baking dish to catch any melty goodness.
Step 4: Top and Bake Again
Sprinkle the remaining cheddar cheese and crumbled bacon over the tops of your stuffed potatoes. Slide the dish back into your preheated oven for about 15 minutes, or until the cheese is bubbling, golden, and impossible to resist. This quick second bake makes everything gooey and melds the flavors together.
Step 5: Serve and Savor
Serve your stuffed potatoes hot from the oven, scattered with extra green onions if you’re after a burst of fresh color and bite. Each potato is its own personal cloud of comfort—absolutely perfect alongside your favorite main dishes or just on its own.
How to Serve The Ultimate Stuffed Baked Potatoes Recipe
Garnishes
The finishing touch for The Ultimate Stuffed Baked Potatoes Recipe can elevate it from simply delicious to totally show-stopping. Try an extra flurry of green onions, a sprinkle of chopped fresh chives, or even a dollop of extra sour cream for those who want to double down on creaminess.
Side Dishes
These loaded potatoes pair beautifully with anything from classic grilled steak and roasted chicken to grilled vegetables or a hearty green salad. The salty, cheesy flavors are particularly lovely next to simple cooked greens or a crisp slaw that balances out the richness.
Creative Ways to Present
For parties, turn The Ultimate Stuffed Baked Potatoes Recipe into handheld potato “boats”—slice russets into quarters after baking and stuff each segment for mini bites. Or, try baking and stuffing baby potatoes for a crowd-pleasing appetizer. Set up a toppings bar and let everyone personalize their own with extra cheese, bacon, herbs, or hot sauce for a fun and interactive meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (rare, but possible!), store your stuffed baked potatoes in an airtight container in the refrigerator. They’ll keep well for up to three days, and you might find the flavors deepen a little overnight.
Freezing
Yes, you can freeze The Ultimate Stuffed Baked Potatoes Recipe! Wrap each cooled potato individually in plastic wrap and foil, then tuck them all in a freezer bag. They’ll keep for several months, making them perfect for a future quick meal or snack fix.
Reheating
To reheat, thaw frozen potatoes overnight in the fridge, then bake uncovered in a 350°F oven for 20 to 25 minutes until heated through and the tops are crispy again. For a fast fix, you can also microwave one for a minute or two, though the oven results are unbeatable for crispiness.
FAQs
Can I use a different type Side Dish
Russet potatoes really are the best choice because of their sturdy skins and fluffy interiors, but Yukon Golds will also work if you’re after a creamier, slightly less structured experience.
Is it possible to make The Ultimate Stuffed Baked Potatoes Recipe vegetarian?
Absolutely! Simply omit the bacon or swap it for crispy sautéed mushrooms, roasted broccoli, or even roasted chickpeas for a protein boost and plenty of flavor.
Can I assemble these ahead of time?
Definitely. You can stuff the potatoes and refrigerate them, then do the final cheese-and-bacon topping and second bake right before serving—perfect for entertaining or meal prep.
What’s the best way to cook bacon for the filling?
Baking the bacon on a rack in a 400°F oven is the easiest, least messy way to get evenly crisp bacon. Let it drain on paper towels before crumbling it into the filling.
How do I keep the skins from tearing when scooping out the flesh?
Be gentle and use a spoon to carefully scoop while leaving enough potato as a “wall.” If the skin does tear, simply press it back into shape; once stuffed and baked, you’ll never notice!
Final Thoughts
Once you try The Ultimate Stuffed Baked Potatoes Recipe, don’t be surprised if it becomes your new family tradition at weeknight dinners or special occasions. These potatoes are pure edible happiness—easy, decadent, and endlessly customizable. I hope you’ll gather your favorite toppings and loved ones to share this irresistible dish. Give it a go and discover why it’s called ultimate!
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The Ultimate Stuffed Baked Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with these delicious Stuffed Baked Potatoes. Loaded with creamy mashed potatoes, cheddar cheese, bacon, and green onions, these are a guaranteed crowd-pleaser!
Ingredients
Main Ingredients:
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling:
- 1 cup sour cream
- 1/2 cup whole milk
- 4 tablespoons butter
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Prepare the potatoes: Scrub potatoes, rub with olive oil, season with salt and pepper. Bake for 50–60 minutes until tender.
- Prepare the filling: Scoop out potato flesh, mix with butter, sour cream, milk, half of cheddar, half of bacon, green onions, and garlic powder.
- Stuff the potatoes: Fill potato shells with the mixture, top with remaining cheddar and bacon.
- Bake: Bake for 15 minutes until cheese is melted. Serve warm.
Notes
- Prepare ahead and refrigerate before baking.
- Substitute Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 510
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg
