Description
Crispy baked potatoes stuffed with a creamy, cheesy filling and topped with fresh chives, perfect as a comforting main dish or hearty side.
Ingredients
Scale
- 4 large russet potatoes (about 300 grams each)
- 4 tablespoons unsalted butter (56 grams)
- 1 cup sour cream (240 grams)
- 1 1/2 cups shredded cheddar cheese (170 grams)
- 1/4 cup milk (60 milliliters)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking sheet with parchment paper.
- Wash and dry the potatoes, pierce several times with a fork, rub lightly with olive oil and sprinkle with salt.
- Bake for 50 to 60 minutes until tender. Let cool slightly.
- Slice each potato lengthwise and scoop out the flesh, leaving a thin border inside the skins.
- Mash the potato flesh with butter, sour cream, milk, salt, and black pepper until smooth. Fold in most of the shredded cheese.
- Spoon the mixture back into the potato skins and top with remaining cheese.
- Return to the oven and bake for 10 to 15 minutes until the cheese is melted and lightly golden.
- Sprinkle with fresh chives and serve warm.
Notes
- Warm the milk slightly before mixing for a smoother filling.
- Avoid overmixing to keep the texture fluffy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg