🥔 Oven-Fried Stuffed Potatoes
🕒 Prep Time: 20 min | Cook Time: 60–75 min | Serves: 4–6
🧾 Ingredients:
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4 large russet potatoes
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3 tbsp olive oil or melted butter
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Salt & pepper to taste
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1 cup shredded cheddar cheese
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½ cup sour cream
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¼ cup milk
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2 green onions, chopped
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4 strips cooked bacon, crumbled (optional)
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1 tsp garlic powder
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Optional: paprika, chives, or hot sauce for topping
👩🍳 Instructions:
1. Bake the potatoes:
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Preheat oven to 400°F (200°C).
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Scrub potatoes and pat dry. Rub with olive oil, then sprinkle with salt.
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Place directly on oven rack or a baking sheet. Bake for 50–60 minutes, or until fork-tender and skins are crisp.
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Let cool slightly.
2. Scoop and mix:
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Cut each potato in half lengthwise.
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Scoop out most of the flesh into a bowl, leaving a ¼-inch shell.
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To the bowl, add sour cream, milk, garlic powder, shredded cheese, green onions, bacon (if using), salt, and pepper. Mash until creamy and well-mixed.
3. Stuff and crisp:
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Spoon the mixture back into the potato shells, mounding slightly.
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Brush tops lightly with olive oil or melted butter.
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Place on a baking sheet lined with parchment or foil.
4. Oven-fry (final bake):
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Return to the oven at 425°F for 15–20 minutes, or until tops are golden and slightly crispy.
✅ Tips:
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Add broccoli, pulled chicken, or hot sauce for extra flavor.
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Sprinkle with paprika or Parmesan before the second bake for a crunchy topping.
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Use an air fryer for the final crisp-up if you want extra crunch.
Would you like a vegetarian version, or want to turn these into mini party bites using baby potatoes?
