Description

Crispy russet potato skins filled with a rich, creamy mashed filling of cheddar, sour cream, and butter, then baked again for golden, cheesy perfection.

Ingredients

Units Scale

4 medium russet potatoes
2 tablespoons olive oil
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 cup shredded sharp cheddar cheese (plus extra for topping)
Salt and pepper to taste
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Scrub potatoes clean and pat dry.
Rub potatoes with olive oil and place directly on oven rack. Bake for 45–50 minutes until tender.
Remove from oven and let cool slightly. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer inside the skin.
In a bowl, mash the scooped potato with sour cream, milk, butter, and shredded cheddar. Season with salt and pepper to taste.
Spoon the mashed filling back into the potato skins. Top each with a little more cheddar.
Place on a baking sheet and return to the oven. Bake for an additional 15–20 minutes, or until tops are golden and bubbly.
Garnish with fresh parsley and serve hot.

Notes

For extra flavor, mix in chopped green onions or cooked bacon bits.
Use a mix of cheddar and mozzarella for a gooier cheese blend.
Leftovers can be reheated in the oven or air fryer for best texture.

Nutrition

Serving Size: 1 potato half (2 halves per serving)
Calories: 320
Sugar: 2g
Sodium: 310mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 9g
Cholesterol: 40mg