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:

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