Stuffed Potatoe Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water and pat dry. Prick each potato several times with a fork to allow steam to escape.

Rub each potato all over with olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the oven rack or on a baking sheet lined with foil.

Bake in the preheated oven for 45–60 minutes, until skins are crisp and a skewer or fork inserted into the center meets little resistance. Cooking time depends on potato size—medium takes about 50 minutes.

Prepare bacon and cheese

While potatoes bake, cook bacon until crisp in a skillet or in the oven. Drain on paper towels and crumble when cool. Grate the sharp cheddar and set aside. Soften cream cheese if not already soft.

Scoop and mash

When potatoes are cool enough to handle (about 10 minutes), slice each potato lengthwise across the top and carefully scoop out the flesh into a large mixing bowl, leaving a 1/4-inch shell so the skins hold their shape. Reserve potato shells on a baking sheet.

Mix filling

To the warm potato flesh add unsalted butter, cream cheese, milk, and sour cream. Mash with a potato masher or hand mixer until smooth and creamy. Stir in 1.5 cups grated cheddar, crumbled bacon (reserve a tablespoon per potato for garnish if desired), sliced scallions, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.

Spoon the filling back into the reserved potato shells, mounding slightly. Wipe any excess filling from the edges so they sit flat on the baking sheet.

Bake stuffed potatoes

Reduce oven temperature to 400°F (200°C). Sprinkle the stuffed potatoes with the extra 1/2 cup shredded cheddar. Place the baking sheet in the oven and bake for 12–15 minutes, until cheese is melted and tops are golden and the filling is heated through.

Remove from oven and let cool 3–5 minutes. Garnish each potato with chopped chives, a spoonful of sour cream, and the reserved crumbled bacon.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F oven until warmed through.