Garlic and Herb Stuffed Baked Potatoes
Experience comfort food elevated with these Garlic and Herb Stuffed Baked Potatoes—a perfect harmony of crisp potato skins and creamy, flavorful filling. This recipe transforms humble russet potatoes into a gourmet delight by combining sautéed garlic, fresh parsley, thyme, sour cream, and melted cheddar cheese, creating a savory filling packed with aromatic herbs. After a second bake, the tops become golden and slightly crisp, offering the perfect contrast to the soft, fluffy interior. Topped with fresh scallions for a pop of brightness, these stuffed potatoes are an irresistible side dish or hearty vegetarian main. With an easy-to-follow process and simple ingredients, this dish is as comforting as it is impressive.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 4 minced garlic cloves
- 2 tablespoons, finely chopped fresh parsley
- 2 teaspoons, finely chopped fresh thyme
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 thinly sliced scallions
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and dry them with a clean towel. Use a fork to pierce each potato several times to allow steam to escape during baking.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50-60 minutes or until the skins are crispy and the potatoes are tender when pierced with a knife.
While the potatoes bake, prepare the garlic and herb filling. In a small skillet over medium heat, melt the butter and sauté the minced garlic for 1-2 minutes until fragrant (do not let it brown). Remove from heat and stir in the chopped parsley and thyme.
Once the potatoes are finished baking, carefully remove them from the oven and let them cool for about 5 minutes, until safe to handle.
Cut a lengthwise slit in the top of each potato and gently squeeze the sides to open. Scoop out most of the potato flesh into a mixing bowl, being careful not to tear the potato skins.
Mash the scooped-out potato flesh with a fork or potato masher. Add the garlic and herb butter, sour cream, shredded cheddar cheese, salt, and black pepper. Mix until smooth and well combined.
Spoon the potato mixture back into the potato skins, mounding it slightly.
Place the stuffed potatoes on a baking sheet and return to the oven. Bake for an additional 15 minutes, or until the tops are golden and slightly crispy.
Remove from the oven, garnish with sliced scallions, and serve immediately. Enjoy your Garlic and Herb Stuffed Baked Potatoes!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 329 mg | 25% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1509 mg | 32% | |
*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.
