Description
Before I even start telling you how ridiculously good these Oven-Fried Stuffed Potatoes are, let me say this: I really wish I had a photo of the first time I made them. Golden, bubbling, crispy-edged perfection coming out of the oven—and the smell? I’m kicking myself for not having shot it. This is comfort food with a little flair and a whole lot of flavor.
Ingredients
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4 medium russet potatoes
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2 tablespoons olive oil (plus more for brushing)
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½ cup sour cream
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½ cup shredded cheddar cheese
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¼ cup milk or cream
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2 tablespoons butter
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Salt and pepper, to taste
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Optional fillings: chopped cooked bacon, green onions, garlic powder, chives, or sautéed mushrooms
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Optional toppings: more cheese, breadcrumbs, paprika, or hot sauce
Instructions
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Bake the Potatoes
Preheat oven to 400°F (200°C). Scrub potatoes, pierce each a few times with a fork, and bake directly on the oven rack for 45–60 minutes until tender. Let cool slightly. -
Scoop and Mix
Slice each potato in half lengthwise. Scoop out the flesh, leaving a thin layer inside to hold shape. Transfer to a bowl and mash with butter, sour cream, milk, cheese, salt, pepper, and any optional mix-ins. -
Stuff and Prep for “Frying”
Spoon the filling back into the potato skins, mounding slightly. Place on a baking sheet lined with parchment. Brush the outsides of the skins and tops of the filling with olive oil for crisping. -
Oven-Fry to Finish
Bake again at 425°F (220°C) for 15–20 minutes until the tops are golden and the skins are crispy. -
Serve Hot
Garnish with herbs, a drizzle of hot sauce, or extra cheese, and serve warm.
Notes
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Use russet potatoes for best results—they have thick skins that crisp up and fluffy insides that mash beautifully.
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You can prepare the potatoes and filling up to 24 hours in advance, then bake just before serving.
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Customize the filling with your favorite cheeses, herbs, or proteins—this recipe is endlessly flexible.
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For ultra-crispy skins, bake the stuffed potatoes on a wire rack set over a sheet pan during the second bake.
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Leftovers reheat beautifully in the oven or air fryer—they’re perfect for next-day lunches.
- Prep Time: 20 minutes
- Cook Time: 60 minutes (45 for baking, 15 for oven-frying)
- Category: Side Dish, Comfort Food
- Method: Baking, Oven-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg