Hot Potatoes
Set your taste buds ablaze with "Hot Potatoes," a spicy, cheesy twist on the classic baked potato that's sure to impress! These crispy russet potatoes are hollowed out and filled with a luscious spiced mash that blends paprika, cayenne pepper, and garlic powder for an irresistible kick. Topped generously with melted cheddar cheese and a sprinkle of fresh green onions, these stuffed potatoes are finished to bubbling perfection in the oven. Perfect as a satisfying side dish or a stand-alone comfort food, they’re easy to prepare with just 15 minutes of prep time and are customizable with toppings like sour cream for added richness. Whether hosting a casual dinner or spicing up your weeknight meal, these "Hot Potatoes" promise bold flavor in every bite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 2 medium Green onions (sliced)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water and pat them dry with a clean towel.
Pierce each potato several times with a fork to allow steam to escape while baking.
Rub the potatoes with 1 tablespoon of olive oil and season lightly with a pinch of salt.
Place the potatoes directly on the oven rack or on a baking sheet, then bake for 40-45 minutes or until tender when pierced with a knife.
While the potatoes are baking, in a small bowl mix together the paprika, cayenne pepper, garlic powder, 1 teaspoon of salt, and black pepper.
Once the potatoes are out of the oven, let them cool slightly (about 5 minutes) until they can be handled safely.
Carefully slice each potato in half lengthwise and scoop out most of the flesh, leaving a small layer inside the skin. Reserve the scooped potato in a bowl.
To the reserved potato flesh, add the remaining 1 tablespoon of olive oil and the spice mixture. Mash everything together until well combined.
Scoop the spiced potato mixture back into the potato skins, packing it in evenly.
Top each potato with shredded cheddar cheese.
Return the stuffed potatoes to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and garnish with sliced green onions.
Serve hot with a dollop of sour cream, if desired, and enjoy!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1565 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.
