Hey there, festive friends!
Are you in the mood for a holiday treat? I’ve got just the thing for you!
Today, I’m sharing my special recipe for Christmas stuffed potatoes.
These little bites are cozy, delicious, and packed with flavor.
They make the perfect side dish for your holiday gatherings!
Let’s dive into this tasty goodness!
| Preparation Time | 15-25 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
Ingredients
For the potatoes:
- 6 large russet potatoes (scrubbed clean and poked with a fork)
- 2 tbsp unsalted butter (melted for brushing)
For the filling:
- 1/2 tsp kosher salt
- 2 cups shredded cheddar or colby cheese
- 4 tbsp unsalted butter (room temperature for easy mixing)
- 1/2 cup sour cream (I like Daisy brand)
- 5 slices cooked bacon, crumbled (crisp-cooked and finely crumbled)
- 1/8 tsp white pepper
For the garnish:
- 1/2 tsp paprika
- 2 medium scallions, thinly sliced (green parts only for color)
Step 1: Prepare and Bake the Potatoes
Gather the ingredients and preheat the oven to 375°F (190°C) with a rack placed in the middle.
Prick 6 large russet potatoes with a fork multiple times to allow steam to escape.
Rub the potatoes with 2 tablespoons of softened butter, coating them well.
Position a large rack inside a large rimmed baking sheet and place the buttered potatoes on the rack.
Bake for 45 to 55 minutes or until the potatoes are soft when pressed.
Step 2: Cool and Halve the Potatoes
Remove the baked potatoes from the oven and let them cool for about 20 minutes, so they are easier to handle.
Once cool enough, carefully cut each potato in half lengthwise.
Use a spoon to remove the cooked flesh, leaving about 1/4-inch of flesh and skin to create a sturdy shell.
Set the rack from the baking sheet aside for later use.
Step 3: Prepare the Potato Filling
Place the scooped-out potato flesh in a large mixing bowl.
Add the remaining 4 tablespoons of softened butter to the bowl and mash until well combined.
Stir in 1/2 cup of sour cream, 5 slices of crumbled cooked bacon, 2 cups of shredded cheddar cheese, 1/2 teaspoon of kosher salt, and 1/8 teaspoon of white pepper.
Continue mashing and mixing until the filling is well combined and fluffy.
Step 4: Fill the Potato Shells
Using a spoon or a piping bag, evenly distribute the mashed potato mixture back into the potato shells.
Be generous, allowing the filling to be slightly mounded.
This ensures each bite is deliciously filled with the creamy mixture.
Step 5: Bake and Serve
Place the filled potato shells back on the rack inside the rimmed baking sheet.
Return the sheet to the oven and bake for an additional 15 to 20 minutes, or until the tops are golden and the filling is heated through.
Remove from the oven and serve hot, garnished with additional bacon, cheese, or chives if desired.
Enjoy your creamy, twice-baked potatoes!
