Description
A cozy, comforting side dish perfect for weeknight dinners, family gatherings, or holiday meals. These potatoes have a crispy skin and a creamy, cheesy interior flavored with tangy sour cream and fresh chives, making them irresistible to both kids and adults.
Ingredients
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4 large russet potatoes
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3 tablespoons unsalted butter
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½ cup sour cream
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¼ cup milk
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½ cup shredded cheddar cheese, divided
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¼ teaspoon garlic powder
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Salt and black pepper, to taste
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2 tablespoons fresh chives, chopped
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Optional: additional cheese for topping
Instructions
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Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, scrubbing off any dirt, and pat them dry.
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Prick each potato several times with a fork and place them on a baking sheet or directly on the oven rack. Bake for 50–60 minutes until tender.
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Let the potatoes cool slightly, then slice them in half lengthwise and scoop out the flesh into a mixing bowl, leaving about ¼ inch inside the skins.
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Mash the potato flesh with butter, sour cream, milk, garlic powder, salt, and pepper until creamy. Fold in half of the cheddar cheese and most of the chives.
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Spoon the mixture back into the potato skins, filling them generously, and sprinkle with the remaining cheese.
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Bake at 375°F (190°C) for 15–20 minutes until the tops are golden and the cheese is melted.
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Garnish with remaining chives and serve warm.
Notes
Choose russet potatoes for the fluffiest texture. For a healthier version, use reduced-fat sour cream or Greek yogurt and add vegetables like broccoli or spinach. Potatoes can be made ahead by preparing the filling in advance, or frozen after stuffing for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes