Creamy Stuffed Potatoes
Fluffy baked potatoes filled with a creamy mixture of butter, milk, sour cream, and melted cheddar cheese, then baked again until golden and perfectly comforting.
Ingredients
Scale
- 4 large russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 1/3 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Rub potatoes with olive oil and sprinkle with 1/2 teaspoon of the salt.
- Bake for 50 to 60 minutes until tender.
- Let potatoes cool slightly, then slice in half lengthwise and scoop the interior into a mixing bowl, leaving a thin layer inside the skins.
- Mash the scooped potato with melted butter, milk, sour cream, remaining 1/2 teaspoon salt, and black pepper until smooth.
- Stir in 1/2 cup of the shredded cheddar cheese.
- Spoon the mixture back into the potato skins and top with the remaining 1/2 cup shredded cheddar cheese.
- Bake for an additional 15 minutes until heated through and lightly golden on top.
- Sprinkle with fresh chives and serve warm.
Notes
- Pierce potatoes before baking to prevent splitting.
- Mash while the potatoes are still warm for smoother texture.
- Do not overmix to avoid a gummy consistency.
Find it online: https://tastyze.com/creamy-stuffed-potatoes/