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Spud-Tacular Stuffed Baked Potatoes Recipe

Spud-Tacular Stuffed Baked Potatoes

Fluffy baked russet potatoes are mashed with butter, sour cream, milk, sharp Cheddar, bacon, green onion, and garlic, then returned to their shells for a golden second bake. This comforting twice-baked potato recipe serves four.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Potatoes
  • 4 potatoes Large russet baking potatoes, about 8 ounces each
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Kosher salt, plus more for seasoning
Filling
  • 4 slices Bacon, cooked crisp and crumbled
  • 3 tablespoons Unsalted butter, softened
  • 1/2 cup Sour cream
  • 1/4 cup Milk
  • 1 cup Sharp Cheddar cheese, shredded and divided
  • 1/4 cup Green onions, sliced, plus extra for garnish
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Scrub and dry the russet potatoes. Pierce each potato several times with a fork, rub with olive oil, and season with the kosher salt.
  2. Bake the potatoes directly on the oven rack at 400°F for 50–60 minutes, or until a fork slides easily into the centers.
  3. Let the baked potatoes cool for 5–10 minutes. Slice each one lengthwise while keeping the halves intact, then scoop the centers into a bowl, leaving about a 1/4-inch shell.
  4. Mash the potato flesh with the softened butter, sour cream, milk, garlic powder, black pepper, and about 3/4 cup of the shredded Cheddar. Mash just until combined so the mixture stays fluffy rather than gummy.
  5. Stir in most of the crumbled bacon and sliced green onion. Taste the filling and adjust the salt if needed.
  6. Spoon the filling back into the potato shells and arrange the stuffed potatoes on a baking sheet. Sprinkle with the remaining Cheddar and bacon.
  7. Bake at 400°F for another 15–20 minutes, until the potatoes are hot and lightly browned. Garnish with extra green onion and serve with additional sour cream if desired.

Notes

For a dry, fluffy potato interior, bake the russets unwrapped rather than covering them in foil. The potatoes may be prepared through the filling stage, refrigerated, and baked later; add roughly 10–15 minutes to the final baking time.