Easy Special Supper Potatoes
Indulge in the comforting flavor of **Easy Special Supper Potatoes**, a creamy, cheesy delight perfect for elevating your dinner table. These twice-baked Russet potatoes are loaded with a luscious filling of cheddar cheese, heavy cream, sour cream, and a hint of garlic and parsley for a flavor-packed twist on a classic. The crispy potato skin shells cradle the velvety mash, baked to golden perfection for a dish that's both satisfying and elegant. Prep is a breeze with just 15 minutes of hands-on time, making this a stress-free side or main dish to whip up any night of the week. Garnished with fresh scallions for a pop of color and flavor, these stuffed potatoes are guaranteed to impress. Perfect for family dinners, cozy nights in, or even a crowd-pleasing potluck dish, this recipe is your ticket to comfort food bliss.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.25 cup Sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Scallions (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry with a clean kitchen towel.
Using a fork, pierce each potato several times all over to allow steam to escape during baking.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45 minutes to 1 hour, or until they are fork-tender.
While the potatoes bake, melt the butter in a small saucepan over low heat. Stir in the heavy cream and warm gently until combined. Remove from heat.
When the potatoes are done baking, remove them from the oven and allow them to cool slightly (about 5 minutes) until safe to handle.
Cut each potato in half lengthwise and, using a spoon, carefully scoop out the flesh into a mixing bowl, leaving the skins intact to form a shell.
Mash the scooped-out potato flesh with a fork or potato masher. Add the melted butter and cream mixture, shredded cheddar cheese, sour cream, garlic powder, dried parsley, salt, and black pepper. Mix well until smooth and creamy.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly on top.
Place the stuffed potatoes back in the oven and bake at 400°F (200°C) for an additional 10 minutes, or until the tops are golden and the filling is hot.
Remove from the oven and sprinkle with chopped scallions, if desired, before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 18.1 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1098 mg | 84% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6806 mg | 145% | |
*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.
