Cheese-Stuffed Baked Potatoes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 519
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 69
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 62
- Sodium
- 999
- Total: 1 hr 40 min
- Prep: 10 min
- Cook: 1 hr 30 min
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
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.