Cheddar Baked Potatoes
Indulge in the ultimate comfort food with these Cheddar Baked Potatoes—a deliciously satisfying side or main dish that's bound to impress! Featuring crispy Russet potato skins stuffed with a creamy, buttery mash infused with sour cream, garlic powder, and plenty of sharp cheddar cheese, these twice-baked potatoes are the perfect balance of texture and flavor. Finished with a golden, bubbly cheddar topping and garnished with fresh green onions and optional crumbled bacon, they make for a crowd-pleasing treat that's as versatile as it is irresistible. Perfect for family dinners, potlucks, or as a game-day favorite, this recipe combines simple ingredients with rich, savory results. Ready in just over an hour, these cheesy baked potatoes are worth every second of the wait!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 1.5 cups Cheddar cheese, shredded
- 2 stalks Green onions, sliced
- 0.5 teaspoon Garlic powder
- 4 slices Bacon, cooked and crumbled (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Prick each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil, then sprinkle them evenly with salt and black pepper. Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
Bake the potatoes for 60 minutes, or until the skins are crispy and the potatoes are tender when pierced with a fork. Remove them from the oven and let them cool slightly, about 10 minutes.
Slice each potato lengthwise down the center, being careful not to cut all the way through. Gently push the ends of each potato together to open up the middle and create room for the toppings.
Scoop out the potato flesh into a medium-sized bowl, leaving a thin layer of potato still attached to the skins to maintain their shape.
Mash the scooped-out potato with butter, sour cream, garlic powder, and 1 cup of shredded cheddar cheese. Stir until smooth and creamy. Taste and adjust seasoning with additional salt and black pepper if needed.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly. Place the filled potatoes on a baking sheet.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of each potato.
Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Top the baked potatoes with sliced green onions and crumbled bacon (if using) before serving. Enjoy while warm!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 383 mg | 29% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1559 mg | 33% | |
*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.
