Description
Delicious twice-baked potatoes with creamy cheddar and green onions.
Ingredients
Scale
- 2 medium Russet potatoes
- 2 tbsp unsalted butter
- 1/2 cup full-fat sour cream
- 1 cup shredded cheddar cheese (divided)
- 2 green onions, finely chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Scrub and dry potatoes. Bake directly on the oven rack for 45-60 minutes until fork-tender.
- Let cool slightly, then slice in half lengthwise and scoop out most of the flesh, leaving a bit around the edges.
- In a bowl, mix the scooped potato flesh with butter, sour cream, half of the cheese, salt, and pepper until creamy.
- Refill potato skins with the mixture, top with remaining cheese, and bake at 350°F (175°C) for another 15-20 minutes until golden brown.
Notes
- For extra flavor, consider adding garlic powder or bacon bits to the potato filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg