oven fried stuffed potatoes

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The “Double-Crunch” Stuffed Potatoes

This version uses a “Crispy-Skin” technique to ensure the potato holds its shape under the weight of the molten cheese and bacon.

CategoryDetails
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Yield8-12 Stuffed Skins

🍴 Ingredients

  • The “Vessel”:
    • 4 to 6 Large Russet potatoes (scrubbed clean)
  • The “Frying” Medium:
    • ¼ cup Extra virgin olive oil or melted bacon fat
    • 1 tsp Kosher salt & ½ tsp Garlic powder
  • The “Stuffing”:
    • 1 ½ cups Sharp Cheddar cheese (shredded)
    • ½ cup Crispy bacon bits
    • ¼ cup Sour cream (for dolloping)
    • 2 Green onions (thinly sliced)

👩‍🍳 Instructions

1. The “First” Bake

  • Preheat your oven to 200°C (400°F).
  • Pierce the potatoes with a fork and bake them directly on the oven rack for 50–60 minutes until tender.
  • Let them cool just enough to handle.

2. The “Hollow-Out”

  • Slice the potatoes in half lengthwise. Use a spoon to scoop out the flesh, leaving about a ¼-inch thick shell.
  • The Rule: Don’t scoop too deep! You need that thin layer of potato to provide the “fried” texture once it hits the oil. (Save the scooped potato for mashed potatoes later!)

3. The “Oven-Fry”

  • Increase oven heat to 230°C (450°F).
  • Brush both the inside and outside of the potato skins generously with oil (or bacon fat). Sprinkle with salt and garlic powder.
  • Place them cut-side down on a baking sheet and bake for 10 minutes. Flip them over and bake for another 5 minutes. They should be dark golden and very crispy.

4. The “Stuffing” Melt

  • Fill each crispy “boat” with Cheddar cheese and bacon bits.
  • Return to the oven for 2–3 minutes until the cheese is bubbling and molten.

5. The “Cool-Cream” Finish

  • Remove from the oven and immediately top with a dollop of sour cream and a sprinkle of green onions.

The “Taco-Truck” Hack: For a spicy variation, stuff the skins with pepper jack cheese and pickled jalapeños, then top with fresh pico de gallo and avocado. The cold, acidic salsa against the hot, fried potato skin is an incredible flavor profile.

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