Desert Sour Cream Potatoes
Transform your dinner table with these indulgent and flavorful Desert Sour Cream Potatoes, a perfect side dish to elevate any meal. Featuring perfectly baked russet potatoes stuffed with a creamy, flavor-packed filling, this recipe blends tangy sour cream, melted butter, and a hint of heavy cream for richness, while garlic and onion powders mingle with warm spices like cumin and chili powder for a unique southwestern-inspired twist. Topped with gooey, melted cheddar cheese and a sprinkle of fresh parsley, these twice-baked potatoes are golden, bubbly, and irresistible. With simple ingredients and just 15 minutes of prep time, this comforting dish is both easy and impressive, making it ideal for family dinners, holiday spreads, or potlucks. Serve them hot and watch as these loaded potatoes steal the spotlight!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1.5 cups Sour cream
- 4 tablespoons Butter
- 1 cup Cheddar cheese
- 0.25 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a towel.
Use a fork to pierce the potatoes several times all over. This helps steam escape during baking.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are fork-tender.
While the potatoes are baking, prepare the sour cream mixture. In a medium mixing bowl, combine sour cream, butter (melted), heavy cream, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper. Mix well to form a smooth, creamy mixture.
Grate the cheddar cheese and chop the fresh parsley. Set aside.
Once the potatoes are baked, carefully remove them from the oven and let them cool for 5-10 minutes.
Cut the potatoes in half lengthwise and gently scoop out the insides, leaving a thin shell intact. Place the scooped-out potato flesh into the sour cream mixture.
Mash the potato flesh and mix it into the sour cream mixture until fully combined and smooth.
Spoon the mixture back into the potato shells, mounding it slightly on top.
Place the stuffed potatoes on a baking sheet and top each one with shredded cheddar cheese.
Return the potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with chopped fresh parsley.
Serve hot and enjoy your delicious Desert Sour Cream Potatoes!
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 309.1 g | 112% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 37.4 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1174 mg | 90% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 7232 mg | 154% | |
*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.
