Oven Fried Stuffed Potatoes

These golden, crispy oven fried stuffed potatoes deliver all the satisfaction of deep-fried comfort food with a healthier twist. Fluffy baked potato flesh gets mixed with savory fillings, reformed into perfect portions, and baked until beautifully golden and crunchy on the outside. This technique creates an irresistible contrast between the crispy exterior and creamy, flavorful interior that will have everyone asking for seconds.

Recipe Details

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Servings: 6
Difficulty: Medium

Ingredients

• 3 large russet potatoes (about 2 pounds)
• 4 tablespoons butter, melted
• 1/2 cup sour cream
• 1/2 cup sharp cheddar cheese, shredded
• 3 green onions, finely chopped
• 4 slices bacon, cooked and crumbled
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 1/4 cup panko breadcrumbs
• 2 tablespoons fresh chives, chopped (for garnish)

Instructions

1. Prepare the potatoes. Preheat oven to 425°F. Pierce potatoes all over with a fork and bake directly on oven rack for 45-50 minutes until tender when squeezed gently. Let cool for 10 minutes until safe to handle.
2. Scoop and mash the flesh. Cut potatoes in half lengthwise and carefully scoop out the flesh, leaving about 1/4-inch of potato attached to the skin. Reserve potato skins for another use. Place potato flesh in a large mixing bowl.
3. Create the filling mixture. Mash the potato flesh until mostly smooth with a few small lumps remaining. Stir in melted butter, sour cream, cheddar cheese, green onions, bacon, garlic powder, salt, pepper, and paprika. Mix until well combined and taste for seasoning adjustments.
4. Shape the stuffed potatoes. Using your hands or an ice cream scoop, form the mixture into 6 oval-shaped portions, each about 4 inches long and 2 inches wide. Place on a parchment-lined baking sheet, spacing them 2 inches apart.
5. Prepare for oven frying. Brush each shaped potato with olive oil, ensuring all surfaces are coated. Sprinkle panko breadcrumbs evenly over the tops and sides, pressing gently to help them adhere.
6. Bake until golden. Reduce oven temperature to 400°F and bake for 20-25 minutes, turning once halfway through, until golden brown and crispy on all sides. The internal temperature should reach 165°F.
7. Finish and serve. Remove from oven and let rest for 3 minutes. Garnish with fresh chives and serve immediately while the exterior is still crispy.

Tips for Success

Perfect texture balance: Don’t over-mash the potatoes completely smooth. A few small lumps create better texture in the final dish and help the mixture hold together during baking.

Moisture control: If your mixture seems too wet after adding the sour cream, add 1-2 tablespoons of flour to help bind the ingredients. If too dry, add an extra tablespoon of sour cream.

Even browning: Turn the stuffed potatoes carefully with a thin spatula at the halfway point to ensure golden browning on all sides. The panko coating helps create that coveted crispy exterior.

Make-ahead friendly: Shape the oven fried stuffed potatoes up to 4 hours ahead and refrigerate covered. Add 5 extra minutes to the baking time if cooking from cold.

Recipe Variations

Loaded Potato Style: Add 1/4 cup additional cheddar cheese and extra bacon pieces. Top with a dollop of sour cream after baking.

Mediterranean Twist: Replace bacon with sun-dried tomatoes and add 1/4 cup crumbled feta cheese and fresh herbs like oregano or basil.

Spicy Version: Mix in 1 diced jalapeño and 1/4 teaspoon cayenne pepper. Top with pepper jack cheese instead of cheddar.

Vegetarian Option: Omit bacon and add sautéed mushrooms, roasted red peppers, or steamed broccoli florets for extra flavor and nutrition.

Storage Instructions

Store leftover oven fried stuffed potatoes in the refrigerator for up to 3 days in an airtight container. Reheat in a 375°F oven for 8-10 minutes to restore crispiness, or use an air fryer at 350°F for 4-5 minutes.

For longer storage, freeze the shaped but unbaked potatoes on a baking sheet, then transfer to freezer bags for up to 2 months. Bake directly from frozen, adding 10-15 extra minutes to the cooking time.

Nutritional Highlights

These oven fried stuffed potatoes provide a healthier alternative to traditional deep-fried versions while maintaining incredible flavor. Potatoes offer vitamin C, potassium, and fiber, while the bacon and cheese add protein and calcium. The oven-frying method uses significantly less oil than deep frying while still achieving that coveted crispy texture.

Serving Suggestions

Serve these golden oven fried stuffed potatoes as a hearty side dish alongside grilled steak, roasted chicken, or pork tenderloin. They also make an excellent appetizer for parties when cut into smaller portions.

Pair with a simple green salad dressed with vinaigrette to balance the richness, or serve with steamed vegetables like green beans or asparagus. For a complete meal, top with a fried egg and serve with fresh fruit.

The crispy exterior and creamy, flavorful interior make these oven fried stuffed potatoes a crowd-pleasing dish that transforms humble ingredients into something special. Try experimenting with different cheese combinations or add-ins to make this recipe uniquely yours.