Oven-Fried Stuffed Potatoes are the perfect combination of crispy and creamy, offering a delightful contrast between a golden, crunchy exterior and a rich, flavorful filling. These potatoes are baked to perfection, stuffed with a savory mixture of cheese, sour cream, crispy bacon, and herbs, making them an irresistible side dish or appetizer. Unlike traditional deep-fried versions, this recipe uses the oven to achieve a crispy texture while keeping the dish lighter and healthier.
Ingredients:
- 4 large russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup cooked and crumbled bacon
- 2 tablespoons chopped green onions
- 1 tablespoon butter
- ½ teaspoon dried oregano or thyme (optional)
Instructions:
- Prepare the Potatoes:
Preheat the oven to 400°F (200°C). Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking. - Bake the Potatoes:
Rub the potatoes with olive oil, salt, black pepper, garlic powder, and paprika. Place them directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork. - Cool and Cut:
Remove the potatoes from the oven and let them cool slightly. Once they are cool enough to handle, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a thin border to maintain the structure of the potato skins. - Prepare the Filling:
In a mixing bowl, mash the scooped-out potato flesh with butter, sour cream, shredded cheddar cheese, crumbled bacon, and chopped green onions. Add dried oregano or thyme for extra flavor. Mix until smooth and well combined. - Stuff the Potatoes:
Spoon the filling back into the hollowed-out potato skins, pressing down gently to ensure an even distribution. Sprinkle a little extra cheese on top for a golden, bubbly finish. - Oven-Fry for Crispiness:
Place the stuffed potatoes back onto the baking sheet and bake at 425°F (220°C) for 15-20 minutes, or until the tops are golden brown and crispy. - Serve and Enjoy:
Remove from the oven and let them cool for a few minutes. Garnish with additional green onions or a dollop of sour cream. Serve warm as a side dish or appetizer.
Tips for the Best Oven-Fried Stuffed Potatoes:
- Use russet potatoes for the crispiest skins.
- Baking at high heat ensures a crunchy exterior.
- Experiment with fillings like caramelized onions, mushrooms, or jalapeños for a unique twist.
- For extra crispiness, brush the skins with a little melted butter before the final bake.
Enjoy your crispy, cheesy Oven-Fried Stuffed Potatoes! Let me know if you’d like variations or additional serving ideas. 😊