| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 4 large russet potatoes, scrubbed
- 1/4 cup unsalted butter
- 1/2 cup sour cream
- 1/2 cup shredded extra-sharp cheddar cheese, divided
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
- Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 519 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 62 mg |
| Sodium | 999 mg |
Reviews
lol the thumbnail shows it undercooked so…LEARN
One of my family’s new favorites but I also added chives and bacon pieces into the recipe.
Made these for Christmas Dinner with standing rib roast and everyone loved them. Made 8 halves and for 4 of us was way too much but just saved some of the potato mixture and skins and filled them the next day and baked. Thanks for the chive idea Elizabeth – added some color and some flavor!
I made these potatoes as a “side dish” to Rachael Ray’s “Sexy Surf & Turf: Seared Scallops & Tenderloin Steak & Manhattan Sauce” and it was just perfect together. I let the potatoes sit for a few minutes after the first “bake” – easier to manipulate the skins and hold them to remove insides. Also dashed a bit of chives on top! Yummy!
My potato’s skins collapsed and ripped after scooping the veggie out. So instead I mashed all the ingredients together in a bowl. It was still tasty though.