Potatoes on the Half Shell
Indulge in comfort food perfection with "Potatoes on the Half Shell," a show-stopping twist on classic twice-baked potatoes. These crispy Russet potato skins are filled with a creamy, velvety mash made from butter, sour cream, and milk, then infused with sharp cheddar cheese and the fresh bite of green onions. Each potato half is baked to golden perfection, topped with an irresistible layer of gooey, melted cheese. Finished with a sprinkle of paprika and more green onions for garnish, this dish is as visually stunning as it is delicious. Perfect as an indulgent side dish or a hearty appetizer, these loaded potato halves are a true crowd-pleaser packed with flavor. Prepare to elevate your potato game with this easy and satisfying recipe!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Milk
- 1 cup Cheddar cheese, shredded
- 2 stalks Green onions, sliced thin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes clean and pat dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack or on a baking sheet, and bake for 45-50 minutes, or until they are fork-tender.
Remove the baked potatoes from the oven and let them cool for about 10 minutes, just until they’re safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the insides of each half, leaving about 1/4 inch of potato flesh attached to the skin. Place the scooped-out potato flesh into a mixing bowl and set the hollowed-out skins aside.
Add the butter, sour cream, milk, salt, and pepper to the potato flesh in the bowl. Mash the mixture until it is smooth and creamy.
Stir in 3/4 cup of the shredded cheddar cheese and the sliced green onions, reserving a small amount of the green onions for garnish if desired.
Spoon the mashed potato mixture back into the hollowed-out potato skins, mounding it slightly.
Place the filled potato halves onto a baking sheet. Sprinkle the remaining 1/4 cup of shredded cheese on top of the potatoes.
Return the potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and golden.
Remove from the oven and let cool for a few minutes. Garnish with the reserved green onions and a light sprinkle of paprika, if using.
Serve warm and enjoy!
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 3361 mg | 146% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.3 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1249 mg | 96% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 7059 mg | 150% | |
*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.
