Go Back
Stuffed Baked Potatoes

Stuffed Baked Potatoes Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 543
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, softened
  • 1/2 cup sour cream
  • 1/4 cup whole milk, or as needed
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 4 strips cooked bacon, crumbled
  • 2 green onions, thinly sliced
  • Salt and freshly ground black pepper

Method
 

  1. Preheat oven to 400°F (200°C). Scrub potatoes, dry, prick, rub with olive oil and salt, and bake directly on the oven rack about 60 minutes until tender.
  2. Let potatoes cool 5-10 minutes. Slice off the top third, scoop flesh into a bowl, leaving a 1/4-inch shell. Place shells on a baking sheet.
  3. Mash the warm potato with butter, sour cream, and milk until mostly smooth. Fold in 1 cup cheddar, the bacon, and most of the green onions. Season with salt and pepper.
  4. Spoon filling back into the shells, mounding it high. Top with remaining 1/2 cup cheddar.
  5. Bake 10-12 minutes, broiling the last 1-2 minutes if you want browned spots. Top with reserved green onions and serve hot.

Notes

Assemble the potatoes up to a day ahead; refrigerate, then add about 5 minutes to the second bake time. The filling is easiest to mix while the potato is still warm, so don’t let it cool completely before mashing.