Savory Baked Potatoes
Golden, crispy, and loaded with creamy, cheesy goodness, these Savory Baked Potatoes are the ultimate comfort food. Perfectly roasted Russet potatoes are transformed into a decadent twice-baked treat, featuring a flavorful blend of buttery mashed potato filling mixed with shredded cheddar, Parmesan, garlic, and fresh herbs like parsley and chives. Topped with a luscious golden crust, these stuffed potatoes are finished with a dollop of sour cream for the perfect balance of tanginess. Easy to make and customizable, this recipe is an excellent choice for a hearty side dish or even a satisfying main course. Ready in just over an hour, these baked potatoes are a foolproof crowd-pleaser that's sure to impress at your dinner table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons, chopped Fresh parsley
- 2 tablespoons, chopped Fresh chives
- 1 teaspoon Garlic powder
- 1 cup, shredded Cheddar cheese
- 0.5 cup Sour cream
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Scrub the potatoes well, pat them dry with a clean towel, and pierce each potato several times with a fork to allow steam to escape while baking.
Rub each potato with olive oil, then sprinkle them evenly with salt and black pepper. Place the potatoes on the prepared baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes, or until they are tender when pierced with a knife or fork.
While the potatoes are baking, prepare the filling by combining unsalted butter, parsley, chives, garlic powder, and shredded cheddar cheese in a mixing bowl. Set this mixture aside.
Once the potatoes are done, remove them from the oven and let them cool for 5-10 minutes, until they are safe to handle.
Slice each potato lengthwise down the middle, being careful not to cut through the bottom skin, and gently scoop out the flesh into the mixing bowl with the filling mixture, leaving a thin shell of potato inside the skin.
Mash the scooped-out potato flesh with the herb and cheese mixture until smooth. Stir in sour cream and grated Parmesan cheese until well combined.
Scoop the mashed potato filling back into the potato shells, mounding it slightly on top.
Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the filling is heated through and lightly golden on top.
Serve the savory baked potatoes hot, garnished with additional chopped parsley or chives if desired.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 21.7 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1055 mg | 81% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 7169 mg | 153% | |
*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.
