Description
Crispy baked potatoes stuffed with a creamy, cheesy filling and baked again until golden and bubbly for the ultimate comfort food side dish.
Ingredients
- 4 large Russet potatoes
- 2 tbsp olive oil
- 1/2 cup sour cream
- 1/4 cup milk
- 3 tbsp unsalted butter
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean, prick with a fork, rub with olive oil, and place on a baking sheet.
- Bake for 50–60 minutes, until tender and skins are crisp.
- Let potatoes cool slightly, then cut each in half lengthwise and scoop out the flesh, leaving a thin shell.
- In a bowl, mash the potato flesh with sour cream, milk, butter, 1 cup cheddar cheese, Parmesan, green onions, salt, and pepper until smooth.
- Spoon the filling back into the potato shells and top with remaining cheddar cheese.
- Return to oven and bake for 15–20 minutes, until cheese is melted and golden.
- Serve hot, garnished with extra green onions if desired.
Notes
- Use Russet potatoes for the fluffiest filling.
- For variation, add bacon bits or steamed broccoli to the filling.
- Can be assembled ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American