Super Bowl Food Baked Stuffed Potatoes
Highlighted under: Special Cooking
I absolutely love making baked stuffed potatoes for the Super Bowl. They are incredibly fulfilling, and the best part is you can customize them with your favorite toppings. Using Idaho potatoes ensures a fluffy base, and I always take the time to roast them until crispy. The combination of cheese, sour cream, and bacon creates a party in your mouth, making them the perfect finger food. This recipe has become a staple in my house, and I can’t wait to share it with you!
When we first made baked stuffed potatoes for the Super Bowl, we were amazed by how versatile they could be. My favorite combination includes sharp cheddar, crispy bacon, and a dollop of sour cream. It’s a crowd-pleaser that has everyone coming back for more. Also, if you're short on time, pre-bake the potatoes the day before and finish them off with the stuffing right before the game.
I learned that an easy way to make these potatoes even more indulgent is by adding a splash of garlic powder and a sprinkle of green onions on top. It’s simple tweaks like these that really elevate the dish and impress your guests. Trust me, they’ll love digging into these during the big game!
Why You'll Love This Recipe
- Crispy skin stuffed with creamy and savory goodness
- Versatile toppings to suit everyone's taste
- Perfect for sharing while enjoying the game
Choosing the Right Potatoes
When it comes to baked stuffed potatoes, selecting the right type of potato is crucial. I recommend using Idaho potatoes due to their high starch content, which results in a fluffy interior and a perfectly crispy skin. Starchy potatoes also absorb flavors well, making each bite packed with rich taste. If you can't find Idaho potatoes, other russet varieties will work, but ensure they're similar in size for even cooking.
Don’t skip the washing step! Scrubbing the potatoes under running water will remove any dirt and debris, ensuring a clean bite. After pricking them with a fork, this creates small holes that allow steam to escape during baking. This prevents the potatoes from bursting, so it's a small but vital step.
Perfecting the Stuffing
The creaminess of the filling is what elevates these stuffed potatoes. After scooping out the insides, it’s essential to incorporate the butter while the potato flesh is still warm. This helps to create a smooth texture without clumps. If you desire a tangy flavor, consider mixing in some green chilies or sour cream for a zesty twist.
When mixing your ingredients, I always check for seasoning constantly. Taste the mixture before spooning it back into the skins. If it feels bland, a little extra salt or even a touch of hot sauce can add an exciting depth to the flavors that complements the cheddar cheese and bacon perfectly.
Ingredients
Main Ingredients
- 4 large Idaho potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked and crumbled bacon
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Steps
Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then prick them a few times with a fork. Place them directly on the oven rack and bake for 45 minutes or until they are tender.
Prepare the Filling
Once the potatoes are baked, let them cool slightly. Carefully slice each potato in half lengthwise and scoop out some of the flesh into a mixing bowl, leaving a thin layer.
Mix the Ingredients
To the potato flesh, add butter, shredded cheese, sour cream, bacon, and season with salt and pepper. Mix well until creamy.
Stuff the Potatoes
Spoon the mixture back into the potato skins, packing them generously. Top with additional cheese and bacon if desired.
Final Bake
Return the stuffed potatoes to the oven and bake for another 10-15 minutes until the tops are golden and bubbly.
Garnish and Serve
Once done, remove from the oven, garnish with chopped green onions, and serve warm!
Enjoy!
Pro Tips
- To make these even more flavorful, consider adding spices like paprika or chili powder to the potato filling for an extra kick!
Storing Leftovers
If you have any stuffed potatoes left over, storing them correctly is essential to maintain their texture. Let them cool completely before transferring to an airtight container to prevent moisture buildup. Properly stored, they can last in the refrigerator for up to three days, making them easy to reheat as quick snacks or meals throughout the week.
To reheat, I recommend using an oven at 350°F (175°C) for about 15-20 minutes. This will help restore the crispy skin while warming the filling evenly. Avoid the microwave if you can, as it can make the skin soggy and detracts from that beautiful crispiness.
Topping Variations
While this recipe features a delightful combination of cheese, sour cream, and bacon, don't hesitate to get creative with your toppings! For a healthier twist, try Greek yogurt instead of sour cream, or swap the cheddar for crumbled feta and top with diced tomatoes and olives for a Mediterranean flair.
You can also make a loaded potato version by adding toppings like jalapeños, sautéed mushrooms, or even chili. The versatility of stuffed potatoes allows you to tailor them to your tastes, making them a crowd-pleaser, especially during big events like the Super Bowl.
Questions About Recipes
→ Can I make stuffed potatoes ahead of time?
Yes, you can prepare the filling a day in advance and bake the potatoes just before serving.
→ What can I use instead of sour cream?
Greek yogurt works great as a healthier alternative with a similar tangy flavor.
→ Can I customize the toppings?
Absolutely! Feel free to add veggies like spinach or peppers, or switch up the cheese to your liking.
→ How do I store leftover stuffed potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Super Bowl Food Baked Stuffed Potatoes
I absolutely love making baked stuffed potatoes for the Super Bowl. They are incredibly fulfilling, and the best part is you can customize them with your favorite toppings. Using Idaho potatoes ensures a fluffy base, and I always take the time to roast them until crispy. The combination of cheese, sour cream, and bacon creates a party in your mouth, making them the perfect finger food. This recipe has become a staple in my house, and I can’t wait to share it with you!
Created by: Willow Harries
Recipe Type: Special Cooking
Skill Level: Medium
Final Quantity: 4 servings
What You'll Need
Main Ingredients
- 4 large Idaho potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked and crumbled bacon
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
How-To Steps
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then prick them a few times with a fork. Place them directly on the oven rack and bake for 45 minutes or until they are tender.
Once the potatoes are baked, let them cool slightly. Carefully slice each potato in half lengthwise and scoop out some of the flesh into a mixing bowl, leaving a thin layer.
To the potato flesh, add butter, shredded cheese, sour cream, bacon, and season with salt and pepper. Mix well until creamy.
Spoon the mixture back into the potato skins, packing them generously. Top with additional cheese and bacon if desired.
Return the stuffed potatoes to the oven and bake for another 10-15 minutes until the tops are golden and bubbly.
Once done, remove from the oven, garnish with chopped green onions, and serve warm!
Extra Tips
- To make these even more flavorful, consider adding spices like paprika or chili powder to the potato filling for an extra kick!
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 35mg
- Sodium: 590mg
- Total Carbohydrates: 50g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 10g