Stuffed Potato Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.

Scrub the russet potatoes under cold water and pat dry. Use a fork to prick each potato 6–8 times to allow steam to escape.

Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes on the prepared baking sheet spaced apart.

Bake in the preheated oven for 50–65 minutes, until skins are crisp and a thin knife inserted into the center meets little resistance (time depends on potato size).

Remove potatoes from the oven and let sit 5–10 minutes until cool enough to handle.

While potatoes bake, cook bacon until crisp in a skillet or in the oven. Drain on paper towels, then crumble. Reserve.

When potatoes are cool enough to handle, cut each potato lengthwise across the top about 1/3 of the way down (or cut in half lengthwise). Carefully scoop out the potato flesh into a large bowl, leaving a 1/4-inch shell so the skins keep their shape.

Mash the scooped potato flesh with a potato masher or fork until mostly smooth but still slightly textured.

Add the unsalted butter, whole milk, sour cream, and softened cream cheese to the mashed potatoes. Stir until fully combined and creamy. Heat the milk slightly if necessary to help melt butter and cream cheese.

Stir in 1 cup of shredded cheddar, the sliced green onions (reserve a tablespoon for garnish), crumbled bacon (reserve a tablespoon for garnish), garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Taste and adjust seasoning.

Spoon the filling back into the potato shells, mounding slightly so there is a generous amount in each shell.

Reduce oven temperature to 400°F (200°C). Arrange the filled potatoes on the baking sheet.

Sprinkle the remaining 3/4 cup shredded cheddar evenly over the tops of the filled potatoes.

Bake for 10–15 minutes, until the cheese is melted and the tops are hot and slightly golden.

Optional: For a browned top, place the potatoes under the broiler 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 2–3 minutes. Finish with chopped chives or green onion and the reserved crumbled bacon. Add a pat of butter to each if desired and serve hot.