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Ingredients
Scale
- 6 small russet potatoes or baking potatoes
- ⅓ cup sour cream
- ¼ cup salted butter
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ cup warm milk or buttermilk, if needed
- 6 slices bacon cooked and crumbled, or 3 tablespoons bacon bits, additional for serving (optional)
- 1 tablespoon chopped fresh chives or green onions, additional for serving
- 1 ½ cups shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 375°F. Scrub the potatoes and poke them with a fork. Bake for 50-60 minutes until tender and cool enough to handle.
- Slice each potato in half lengthwise and scoop out the flesh, leaving a ⅛-inch shell.
- In a bowl, mix the potato flesh with sour cream, butter, garlic powder, salt, and pepper. Mash until smooth, adjusting the texture with warm milk as necessary.
- Add crumbled bacon, chives, and ¾ cup cheese to the mixture and stir well.
- Fill each potato skin with the mixture and top with the remaining cheese.
- Bake for 15-20 minutes until heated through and the cheese is melted.
Notes
Consider using different toppings like sour cream or extra chives for added flavor.
Ensure to bake the potatoes until fully tender for the best texture.
These potatoes can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 290
- Sugar: 1g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg