Crispy Oven-Fried Stuffed Potatoes with Bacon and Cheddar

Preheat your oven to 400°F (200°C).

Scrub the potatoes clean and pierce each one a few times with a fork.

Rub with olive oil and place on a baking sheet.

Bake for 45–60 minutes, until tender and skins are crisp.

2. Scoop and Mix the Filling:
Let potatoes cool slightly, then slice in half lengthwise.

Scoop out the insides, leaving a 1/4-inch shell.

In a bowl, mash the potato flesh with sour cream, cheddar cheese, and crumbled bacon. Season with salt and pepper if needed.

3. Stuff and Bake Again:
Spoon the filling back into the potato shells.

Optionally top with a bit of extra cheese or bacon.

Return to the oven and bake at 425°F (220°C) for another 10–15 minutes, until golden and bubbly on top.

Serving and Storage Tips