Baked Stuffed Potatoes

stuffed potatoes covered with cheddar cheese decorated with chives and dill leaves in a white plate
AuthorTasty RecipesCategory, DifficultyIntermediate

This is a great option for a meal along with a side salad, or as a side with a steak for a big hearty meal. Regardless of how and when you’re eating these, they never disappoint. Though they make take a little bit longer to prepare, they are worth every effort.

Yields4 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs
 4 large russet potatoes
 4 tablespoons sea salt
 1/2 cup old cheddar cheese - shredded
 1/4 cup sour cream
 1/3 cup butter
 1/4 cup bacon bits
 1/4 cup milk
 2 tablespoons green onions - chopped
1

Preheat oven to 350 degrees. Cover baking sheet in tinfoil and with a very thin layer of olive oil. Pour the sea salt on the baking sheet. Wash and scrub the potatoes thoroughly, then lightly dry them. Poke 8 to 12 wholes with a fork around the potatoes and roll them in the coarse sea salt on the baking sheet, positioning them evenly for baking. Bake for 1 hour, then remove from oven and allow to cool.

2
3

Once cooled, cut a large oval in the top of the potatoes and set aside. Crack open the potatoes by squeezing the ends towards one another. Scoop out the flesh into a medium bowl leaving a small barrier of potato in the inside – just enough to prevent the potato from exploding in the oven.

4
5

Melt the butter and warm up the potatoes to ensure all ingredients are combined thoroughly. Pour butter on top of the potatoes, add the sour cream, milk, green onion and bacon bits. Stuff the potatoes with the mixture created.

6
7

Top the stuffed potatoes with cheese, and place the cut out oval on top, as a sort of lid. Place potatoes back in the oven for an additional 30 minutes. Remove from oven, serve!

Ingredients

 4 large russet potatoes
 4 tablespoons sea salt
 1/2 cup old cheddar cheese - shredded
 1/4 cup sour cream
 1/3 cup butter
 1/4 cup bacon bits
 1/4 cup milk
 2 tablespoons green onions - chopped

Directions

1

Preheat oven to 350 degrees. Cover baking sheet in tinfoil and with a very thin layer of olive oil. Pour the sea salt on the baking sheet. Wash and scrub the potatoes thoroughly, then lightly dry them. Poke 8 to 12 wholes with a fork around the potatoes and roll them in the coarse sea salt on the baking sheet, positioning them evenly for baking. Bake for 1 hour, then remove from oven and allow to cool.

2
3

Once cooled, cut a large oval in the top of the potatoes and set aside. Crack open the potatoes by squeezing the ends towards one another. Scoop out the flesh into a medium bowl leaving a small barrier of potato in the inside – just enough to prevent the potato from exploding in the oven.

4
5

Melt the butter and warm up the potatoes to ensure all ingredients are combined thoroughly. Pour butter on top of the potatoes, add the sour cream, milk, green onion and bacon bits. Stuff the potatoes with the mixture created.

6
7

Top the stuffed potatoes with cheese, and place the cut out oval on top, as a sort of lid. Place potatoes back in the oven for an additional 30 minutes. Remove from oven, serve!

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