Sides · Carbs · Sides
Baked Stuffed Potatoes
Baked Stuffed Potatoes. Made with potatoes, cheddar and sour cream. Get ingredient amounts and step-by-step instructions.
2 hrs4 servings
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Ingredients at original yield
- 4 large russet potatoes
- 4 tablespoons sea salt
- ½ cup old cheddar cheese - shredded
- ¼ cup sour cream
- ⅓ cup butter
- ¼ cup bacon bits
- ¼ cup milk
- 2 tablespoons green onions - chopped
How to make Baked Stuffed Potatoes
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Preheat oven to 350 degrees. Cover baking sheet in tinfoil and with a very thin layer of olive oil. Pour the sea salt on the baking sheet. Wash and scrub the potatoes thoroughly, then lightly dry them. Poke 8 to 12 wholes with a fork around the potatoes and roll them in the coarse sea salt on the baking sheet, positioning them evenly for baking. Bake for 1 hour, then remove from oven and allow to cool.
- 02
Once cooled, cut a large oval in the top of the potatoes and set aside. Crack open the potatoes by squeezing the ends towards one another. Scoop out the flesh into a medium bowl leaving a small barrier of potato in the inside – just enough to prevent the potato from exploding in the oven.
- 03
Melt the butter and warm up the potatoes to ensure all ingredients are combined thoroughly. Pour butter on top of the potatoes, add the sour cream, milk, green onion and bacon bits. Stuff the potatoes with the mixture created.
- 04
Top the stuffed potatoes with cheese, and place the cut out oval on top, as a sort of lid. Place potatoes back in the oven for an additional 30 minutes. Remove from oven, serve!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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