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:
Pineapple Strawberry Swirled Slushies
Boneless skinless chicken breast
My Irish grandma taught me this recipe, and I swear I make it all year long!
“I grew up eating stuff like this, we weren’t poor but we weren’t rich either”
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