Description
Crispy potato skins filled with a creamy, cheesy mashed potato mixture, baked to golden perfection. A versatile and comforting side or main dish.
Ingredients
Scale
- 4 large russet potatoes
- 1 tbsp olive oil (for rubbing the skins)
- 4 tbsp butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/4 cup bacon bits (plus extra for topping)
- 2 green onions, chopped (reserve some for topping)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes and dry thoroughly.
- Rub potatoes with olive oil, place on a baking sheet, and bake for 45-60 minutes until tender.
- Let cool slightly, then cut each potato in half lengthwise.
- Scoop out the flesh, leaving a thin shell.
- Mash potato flesh with butter, sour cream, milk, salt, and pepper until smooth.
- Stir in cheddar cheese, bacon bits, and green onions (reserving some for topping).
- Spoon mixture back into potato shells and top with extra cheese.
- Return to oven and bake for 15-20 minutes until golden and heated through.
- Garnish with reserved bacon bits, green onions, or a dollop of sour cream if desired.
Notes
- Use Greek yogurt instead of sour cream for a lighter version.
- Customize with sautéed mushrooms, caramelized onions, jalapeños, or different cheeses like pepper jack or mozzarella.
- To make vegetarian, skip bacon or use plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes to 1 hour 20 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg