Oven-Fried Stuffed Potatoes

Preheat the oven to 400°F (200°C). Pierce the russet potatoes with a fork a few times and place them directly on the oven rack.

2. Bake the Potatoes:
Bake the potatoes for 45-50 minutes, or until they are tender when pierced with a fork. Let the potatoes cool slightly once done.

3. Prepare the Filling:
Cut the cooled potatoes in half and scoop out the flesh into a bowl, leaving a small border around the edges to maintain the shape of the skin.

Mash the scooped potato flesh with sour cream, shredded cheddar cheese, crumbled bacon, salt, and pepper until smooth and well combined.

4. Stuff the Potatoes:
Spoon the mashed mixture back into the hollowed-out potato skins. Be generous with the filling!

5. Bake Again:
Place the stuffed potatoes on a baking sheet. Drizzle with olive oil and sprinkle with paprika (if using) for extra color and flavor.

Bake for another 15-20 minutes, or until the tops are golden and crispy.

6. Finish and Serve:
Once out of the oven, top with chopped green onions for a fresh crunch.

Serve and enjoy!

Serving and Storage Tips