Description
Delicious twice baked potatoes stuffed with cheese and herbs.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork.
- Bake the potatoes for 45 minutes, or until tender.
- Allow the potatoes to cool slightly, then cut them in half lengthwise.
- Scoop out the insides, leaving a small border.
- In a bowl, mix the scooped potato with cheese, sour cream, milk, butter, green onions, salt, and pepper.
- Fill the potato skins with the mixture.
- Return the stuffed potatoes to the oven and bake for another 15 minutes.
Notes
- You can add bacon bits for extra flavor.
- Use different types of cheese as desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: twice baked potatoes, stuffed potatoes, potato recipes