Cheddar and Garlic Stuffed Potatoes
Transform your weeknight dinner with these irresistibly creamy Cheddar and Garlic Stuffed Potatoes! This comforting dish features perfectly baked russet potatoes hollowed out and loaded with a velvety blend of sharp cheddar cheese, buttery mashed potato, and sautéed garlic for a delectable infusion of flavor. A quick stint back in the oven melts the cheesy topping to golden perfection, making every bite ooze with indulgence. Finished with a sprinkle of fresh green onions for a pop of color and added freshness, these stuffed potatoes are a crowd-pleaser that pairs beautifully with grilled meats, salads, or can even stand alone as a hearty vegetarian main. Ready in just over an hour with simple pantry staples, this recipe is the ultimate delicious twist on a classic baked potato.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1.5 cups Cheddar cheese, shredded
- 4 tablespoons Butter, unsalted
- 3 cloves Garlic cloves, minced
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Green onions, thinly sliced (optional)
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly wash and dry the potatoes. Use a fork to prick each potato several times to allow steam to escape during cooking.
Rub each potato lightly with olive oil, then place them directly on the oven rack or on a baking sheet. Bake for 60 minutes, or until the potatoes are tender when pierced with a knife.
While the potatoes bake, melt 1 tablespoon of butter in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat and set aside.
Remove the baked potatoes from the oven and let them cool for about 10 minutes, or until they're safe to handle.
Cut a shallow, horizontal slit across the top of each potato and carefully scoop out the insides into a mixing bowl, leaving enough potato flesh to maintain a sturdy shell.
To the bowl with the potato insides, add the remaining butter, sautéed garlic, shredded cheddar cheese (set aside 1/4 cup for topping), milk, salt, and black pepper. Mash and mix everything together until smooth and creamy.
Spoon the potato mixture back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet.
Top each stuffed potato with the reserved shredded cheddar cheese.
Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
Garnish with sliced green onions, if desired, and serve hot.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 20.2 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1571 mg | 121% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 7178 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
