This recipe provides instructions for making Oven-Fried Stuffed Potatoes, which are essentially a healthier, oven-baked version of twice-baked potatoes. Twice-baked potatoes are a comforting and indulgent dish where baked potatoes are scooped out, the flesh is mashed with various flavorful ingredients like cheese, bacon, sour cream, and seasonings, and then the mixture is stuffed back into the potato skins and baked again until heated through and the toppings are melted and bubbly. This “oven-fried” approach likely refers to baking the potato skins to achieve a slightly crispy exterior similar to frying, while keeping the overall dish healthier. The result is a creamy, flavorful, and satisfying potato dish that can be served as a side dish or a light main course. The image shows three halved baked potatoes that have been scooped out and then restuffed with a creamy, mashed potato mixture. The tops are generously covered with melted cheddar cheese, crispy crumbled bacon, and fresh chopped green onions. The potato skins appear slightly crispy and golden-brown. The overall impression is a rich and flavorful loaded potato dish.
Based on common recipes for twice-baked potatoes, the ingredients likely include:
- Large Russet Potatoes: These are ideal for twice-baked potatoes due to their size and starchy flesh, which becomes fluffy when baked and mashed.
- Olive Oil: Used for rubbing on the potato skins to help them crisp up during baking.
- Salt and Black Pepper: Basic seasonings for the potatoes.
- Shredded Cheddar Cheese: Provides a melty, savory, and slightly sharp cheesy element. Other cheeses like Monterey Jack, Colby, or a blend can also be used.
- Cooked Bacon: Adds a smoky, salty, and crispy element. It’s typically crumbled and mixed into the mashed potato filling and sprinkled on top.
- Sour Cream or Greek Yogurt: Adds creaminess and a slight tang to the mashed potato filling.
- Butter or Milk: Contributes to the richness and smooth texture of the mashed potatoes.
- Green Onions (Scallions): Provide a fresh, mild oniony flavor, often mixed into the filling and used as a garnish.
- Garlic Powder (Optional): Adds a savory depth to the filling.
- Other Seasonings (Optional): Paprika, chives, or other herbs and spices can be added to enhance the flavor of the mashed potato filling.
The preparation begins by scrubbing the potatoes and then rubbing them with olive oil and seasoning with salt and pepper. They are then baked in the oven until they are tender. Once cooled slightly, the potatoes are halved lengthwise, and the flesh is carefully scooped out, leaving the skins intact to form shells. The scooped-out potato flesh is mashed with butter or milk, sour cream or Greek yogurt, shredded cheese, crumbled bacon, chopped green onions, and any other desired seasonings. This creamy mixture is then spooned back into the potato skins, mounding it slightly. The stuffed potatoes are then topped with more shredded cheese and crumbled bacon. They are baked again until the filling is heated through, the cheese is melted and bubbly, and the tops are lightly browned. Fresh chopped green onions are usually sprinkled on top as a final garnish before serving.
Oven-Fried Stuffed Potatoes are best served hot, right out of the oven, when the filling is warm and creamy and the cheese is melted and gooey.
The texture offers a combination of a slightly crispy potato skin, a smooth and creamy mashed potato filling loaded with savory mix-ins, and the melted, often slightly browned cheese on top. The crumbled bacon adds a delightful crunch.
The flavor is rich and savory, with the earthy taste of baked potato enhanced by the creamy cheese, salty bacon, tangy sour cream, and fresh green onions. The olive oil on the skins contributes a subtle richness and helps with crisping.
Oven-Fried Stuffed Potatoes (Twice-Baked Potatoes) are a dish where baked potatoes are hollowed out, the flesh is mashed with flavorful ingredients, stuffed back into the skins, and baked again until hot and the toppings are melted.
The preparation involves baking potatoes, scooping out the flesh, mashing it with cheese, bacon, sour cream, and seasonings, stuffing the mixture back into the skins, topping with more cheese and bacon, and baking again.
Ingredients (based on the image):
- 4 large russet potatoes
- 2 tbsp olive oil
- Shredded cheddar cheese (amount not specified)
- Cooked bacon, crumbled (amount not specified)
- Green onions, chopped (amount not specified)
- Salt and pepper (amount not specified)
Additional अनुमानित Ingredients:
- ½ cup sour cream or plain Greek yogurt
- 2-4 tablespoons butter or milk
- ½ teaspoon garlic powder (optional)
- Other seasonings to taste (e.g., paprika, chives)
Equipment:
- Baking sheet
- Fork
- Large bowl
- Potato masher or fork
- Spoon
- Oven
Instructions ( अनुमानित based on common recipes):
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly. Rub the potatoes with olive oil and season generously with salt and pepper. Place them directly on the baking sheet or on a wire rack on the baking sheet. Bake for 45-60 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Cool Slightly and Halve: Remove the baked potatoes from the oven and let them cool slightly until you can handle them comfortably. Carefully slice each potato in half lengthwise.
- Scoop Out Potato Flesh: Using a spoon, carefully scoop out the flesh of each potato half, leaving about ¼ inch of potato attached to the skin to maintain its shape. Place the scooped-out potato flesh in a large bowl and set the empty potato skins aside on the baking sheet.
- Mash the Potato Filling: Mash the scooped-out potato flesh using a potato masher or a fork until smooth. Add butter or milk, sour cream or Greek yogurt, shredded cheddar cheese, crumbled bacon, chopped green onions, and any other desired seasonings (like garlic powder, paprika, or chives) to the mashed potatoes. Stir well to combine all the ingredients. Taste and adjust seasonings as needed.
- Stuff the Potato Skins: Spoon the mashed potato mixture back into the hollowed-out potato skins, mounding it slightly on top.
- Top and Bake Again: Sprinkle the tops of the stuffed potatoes with more shredded cheddar cheese and crumbled bacon. Return the baking sheet to the oven and bake for another 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly.
- Garnish and Serve: Remove the oven-fried stuffed potatoes from the oven. Garnish with additional fresh chopped green onions. Serve hot.
Enjoy your delicious and satisfying Oven-Fried Stuffed Potatoes!