Description
A delicious recipe for twice baked cheddar potato skins stuffed with creamy potato filling and topped with melted cheese.
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
- This recipe can be easily doubled for larger gatherings.
- Feel free to add cooked bacon bits for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg