|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 9mg||43%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Baked stuffed potatoes are made by baking potatoes and then removing the flesh and mixing it with rich and flavorful ingredients such as sour cream, bacon, and cheese. This mixture is piled or piped back into the potato skins, and then baked until it is puffed and golden. (Sometimes they're referred to as twice-baked potatoes). Large russet baking potatoes work best in this hearty recipe because of their sturdy skin and size. You can vary how to make stuffed potatoes by changing up the type of cheese or adding other ingredients, such as cooked onions and/or garlic.
These potatoes are a wonderful side dish with everything from roast chicken to meatloaf to steak. They're also a hearty appetizer that's perfect for enjoying while watching the game, or eating as a meal with a big bowl of soup or a salad.
"I've always loved potatoes, but now I love them even more. Being twice baked with irresistible ingredients such as cheese, sour cream, and bacon make these russets a gigantic hit at mealtime." —Diana Andrews
6 large russet potatoes
6 tablespoons unsalted butter (softened), divided
1/2 cup sour cream, room temperature
5 slices cooked bacon, crumbled
2 cups shredded cheddar, or Colby cheese
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon paprika
2 medium thinly sliced scallions, for garnish
Steps to Make It
Gather the ingredients. Heat oven to 375 F with a rack placed in the middle.
Prick the potatoes with a fork.
Rub the potatoes with 2 tablespoons of the softened butter, coating them well.
Position a large rack inside a large rimmed baking sheet. Place the potatoes on the rack and bake for 45 to 55 minutes or until the potatoes are soft when pressed with your fingers.
Remove the potatoes from the oven and let cool for 20 minutes.
When the potatoes are cool enough to handle, carefully cut them in half lengthwise. Remove the cooked flesh from the potato skins. Leave about 1/4-inch of flesh and skin to create a shell. Set the rack aside, you'll use it again later.
Place the cooked potato flesh in a large mixer bowl. Add the remaining 4 tablespoons softened butter and mash until combined.
Stir in the sour cream, bacon, cheese, salt, and pepper and mash until well combined and fluffy.
Spoon or pipe the potato mixture evenly back into the potato shells and sprinkle with paprika.
Bake for 20 to 25 minutes or until the potatoes are are slightly puffed and beginning to turn golden brown on the edges. Garnish with sliced scallion, if desired.
Make sure you cook the bacon until it is nice and crispy so it is easy to crumble. You can do that on the stovetop while the potatoes are baking, and set aside.
How to Store Stuffed Potatoes
These potatoes will keep in the fridge for 3 to 4 days. Wrap them in aluminum foil well. When it's time to reheat, send them, still wrapped, to a hot oven (400 F) for about 20 minutes. Refresh with a sprinkling of chopped chives or a dollop of sour cream or plain Greek yogurt.
This recipe also freezes really well. Fill the potatoes with the seasoned bacon and cheese mixture, let them cool for 20 minutes, then freeze on a cookie sheet. Wrap the frozen stuffed potatoes well in plastic wrap and freeze for up to 4 months. Once frozen, bake at 400 F for about 40 to 50 minutes or until the potatoes are hot and the tops start to brown.