Description
Delicious twice-baked potatoes filled with creamy sour cream, cheddar cheese, and green onions for a comforting dish.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 4 tablespoons butter
- Salt and pepper to taste
- 2 green onions, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork.
- Bake in the oven for 45-60 minutes, or until fork-tender.
- Allow the potatoes to cool slightly, then cut them in half lengthwise.
- Scoop out the insides into a mixing bowl, leaving a thin layer in the skin.
- Mash the potato insides with sour cream, cheddar cheese, milk, butter, salt, and pepper.
- Fill the potato skins generously with the mixture.
- Return to the oven and bake for an additional 20 minutes.
- Add chopped green onions before serving.
Notes
Prepare the filling a day in advance for convenience. You can also customize with other cheeses or add-ins.
Nutrition
- Serving Size: 2 potato halves
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg