Cheese-Stuffed Baked Potatoes

Total Time:
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
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

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.


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    This recipe is featured in:

    Easy Comfort Food Recipes