| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 2 potatoes |
Ingredients
- 1 clove garlic
- 4 tablespoons (1/2 stick) unsalted butter
- 2 large russet potatoes,
- Kosher salt and freshly ground black pepper
- 1 1/2 cups grated Cheddar
- 1/4 cup sour cream
- 2 slices cooked bacon, finely chopped
- 2 chives, sliced
Instructions
- Preheat the oven to 425 degrees F.
- Smash a clove of garlic and place it in a small saucepan with the butter. Melt over medium-low heat.
- Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper.
- Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with the sour cream, bacon and chives.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1002 |
| Total Fat | 65 g |
| Saturated Fat | 37 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 185 mg |
| Sodium | 1252 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1002 |
| Total Fat | 65 g |
| Saturated Fat | 37 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 185 mg |
| Sodium | 1252 mg |
Reviews
Hi this recipe is amazing but I would highly suggest making a sauce to go with it as it was a little dry. Also I baked it for 30 minutes then reapplied the butter and added the cheese straight away. There was no need to bake again. This recipe can also be made in the air fryer. Overall great recipe.
I mixed some onion soup mix with the butter. It made them more zingy!
Mollie Yeh laid a wooden spoon on either side of her sweet potato and that kept her from cutting all the way through—great tip for making these potatoes even easier. Can’t wait to try them!
They turned out pretty good.
love this one. definitely a keeper
these were fantastic! Instead of using shredded cheese, I used cheddar slices, halved and stuck them between maybe 5 slices. I also cooked about 15 minutes more before adding the cheese (total before cheese an hour). They were totally done and tasted wonderful. I used their suggestion of putting a wooden spoon handle on either side of the potato to help to not slice to the bottom-worked great. I loved the buttery garlic taste. I’ll definitely make these again-hubby agrees.
Excellent taste! LOVE them
Sooooo flavorful. I absolutely love this recipe. The secret of life “is” definitely butter and the garlic takes it over the top! Great recipe Katie.
I am so sorry. These potatoes were a total disaster. No problem slicing them. Baked them 45 minutes, not done. I thought if I add the cheese and proceed they will be done. Nothing. the cheese was melting as I was putting it between the slices. Raw potatoes, messy cheese, dinner down the drain. We had a sandwich instead. My rating will be below one star. I am so sorry.
Just finished making my potatoes. Thanks Donna H. for the info on time. I went 40min then 20min and then added my cheese. They were great! . Because I didn’t care for Patricia M. comment about the spoons I decided to cut both ways. It was easier for me to hold the potato on one spoon then it was to try and keep two spoon handles in place and hold the potato and also cut. Try both ways and see which way works for you. Enjoy as we did.