Surprise Potatoes
Get ready to elevate your potato game with this irresistible recipe for Surprise Potatoes, a crowd-pleasing twist on twice-baked potatoes that's loaded with flavor! Fluffy baked russet potatoes are hollowed out and stuffed with a creamy, cheesy filling made with sour cream, melted butter, and a touch of garlic powder. Crumbled crispy bacon and fresh green onions add a savory crunch, while a golden topping of melted cheddar cheese makes each bite pure comfort food bliss. Perfect as a hearty side dish or standalone meal, these stuffed potatoes are easy to make and great for dinner parties or weeknight indulgence. Pair them with your favorite protein or simply savor their rich, cheesy goodness for a meal that’s anything but ordinary!
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Ingredients
- 4 pieces large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices bacon
- 2 stalks green onions
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Scrub the potatoes thoroughly and dry them with a paper towel. Prick each potato several times with a fork to allow steam to escape during baking.
Step 3
Rub the potatoes lightly with olive oil, then sprinkle with a pinch of salt. Place them directly on the oven rack or a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
Step 4
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and let cool on a paper towel-lined plate, then crumble into small pieces.
Step 5
Wash and finely chop the green onions. Set aside.
Step 6
Once the potatoes are done, remove them from the oven and let them cool for 5-10 minutes, until cool enough to handle.
Step 7
Carefully slice off the top third of each potato lengthwise. Scoop out the insides with a spoon, leaving a thin shell of potato attached to the skin to maintain structure.
Step 8
In a mixing bowl, combine the scooped-out potato insides with butter, sour cream, shredded cheddar cheese (reserve a little for topping), garlic powder, salt, and pepper. Mash the mixture until creamy and well combined.
Step 9
Fold in the crumbled bacon and chopped green onions, reserving a small amount of both for garnish.
Step 10
Spoon the filling back into the hollowed-out potato skins, mounding it slightly over the top. Sprinkle with the reserved cheddar cheese, bacon, and green onions.
Step 11
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Step 12
Remove from the oven, let cool for a couple of minutes, and serve hot. Enjoy the cheesy, savory surprise hidden in every bite!
Nutrition Facts
| Serving size | (1288.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2004.2 |
| Total Fat 131.3g | 0% |
| Saturated Fat 83.0g | 0% |
| Cholesterol 360.1mg | 0% |
| Sodium 2126.5mg | 0% |
| Total Carbohydrate 172.8g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 21.2g | |
| Protein 55.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1226.1mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 3829.2mg | 0% |
Source of Calories