Oven-Fried Stuffed Potatoes
Ingredients
4 large russet potatoes
2 tbsp olive oil
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup cooked bacon, crumbled
2 green onions, chopped
Salt and black pepper, to taste
Instructions
Prepare the potatoes: Preheat your oven to 425°F (220°C). Scrub the potatoes well and pat them dry. Pierce each potato several times with a fork.
Bake: Rub the potatoes with olive oil and season lightly with salt. Place them directly on the oven rack or on a baking sheet. Bake for 45–60 minutes, or until tender when pierced with a fork.
Scoop the potatoes: Allow the potatoes to cool for about 5 minutes. Slice each potato in half lengthwise. Carefully scoop out most of the potato flesh, leaving about 1/4 inch of potato inside the skins.
Make the filling: Place the potato flesh in a bowl. Add sour cream, cheddar cheese, crumbled bacon, green onions, salt, and pepper. Mash and stir until creamy and well combined.
Stuff the potatoes: Spoon the filling evenly back into the potato skins, mounding it slightly on top. Brush the exposed potato skins with a little additional olive oil if desired.
Oven-fry: Return the stuffed potatoes to the baking sheet. Bake at 425°F (220°C) for 15–20 minutes, until the edges are crisp and the cheese is melted and bubbly.
Serve: Let them cool for a few minutes, then garnish with extra green onions and bacon if desired. Serve hot with additional sour cream.
