Description
Experience the perfect blend of crispy and creamy with these twice baked potatoes, a comforting dish ideal for any occasion.
Ingredients
Scale
- 4 large russet potatoes
- 4 tbsp unsalted butter
- 1 cup full-fat sour cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil.
- Wash the russet potatoes thoroughly and poke several holes in them with a fork. Place them on the baking sheet and bake for about 45-60 minutes until tender when pierced with a fork.
- Once cooled slightly, slice each potato in half lengthwise. Scoop out most of the potato flesh into a mixing bowl, leaving some around the edges for structure.
- Add butter, sour cream, half of the cheddar cheese, salt, and pepper to the potato flesh. Mash until creamy and well-combined.
- Spoon the mixture back into each potato skin generously. Top with remaining cheddar cheese and sprinkle chopped green onions on top.
- Place stuffed potatoes back in the oven for an additional 15-20 minutes or until golden brown and bubbling on top. Drizzle with extra sour cream if desired.
Nutrition
- Serving Size: 1 stuffed potato half (approximately 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: For added flavor, consider incorporating garlic powder or different types of cheese. You can prepare these potatoes ahead of time and store them in the refrigerator for up to 24 hours before baking again.