Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Potatoes: Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel. Using a fork, prick several holes in each potato.
Bake the Potatoes: Rub the potatoes with olive oil and sprinkle with a pinch of salt. Place them on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
Prepare the Filling: Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes. Slice each potato lengthwise and scoop out the flesh, leaving a small border around the edges to maintain the shape.
Mash the Potato Flesh: In a bowl, mash the potato flesh with butter, sour cream, milk, and half of the cheddar cheese. Season with salt and pepper to taste.
Fill the Potatoes: Spoon the mashed potato mixture back into the potato skins. Top with the remaining cheddar cheese, green onions, and bacon bits (if using).
Bake Again: Return the stuffed potatoes to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve and Enjoy: Remove from the oven and serve warm.
Serving and Storage Tips:
Serving Suggestions: Stuffed potatoes can be served as a standalone meal or paired with a fresh salad or roasted vegetables. They’re also great as a side dish to grilled meats or as a snack for gatherings.
Storage: Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for the best texture, or microwave them for a quicker option.
Variations:
STOVE TOP MEATLOAF
Golden Lobster Medallions in Aromatic Garlic-Herb Butter
Best Sausage Gravy Recipe
Cheese Potato & Smoked Sausage Casserole
Take One Thing Off.
HAMBURGER STEAKS WITH ONION GRAVY
Billionaire Elon Musk Plans to Create His Own NFL Team with Harrison Butker as Head Coach, Calling Him “A True American”
My clothes were not only pure white and smelling fresh after washing, then my neighbor told me this trick!
Beef Liver and Onions
