Ingredients:
- 4 medium russet potatoes
- 2 tablespoons olive oil (plus extra for brushing)
- ½ cup sour cream
- ½ cup shredded cheddar cheese (plus extra for topping)
- ¼ cup cooked bacon, crumbled (optional)
- ¼ cup green onions or chives, chopped
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley or chives for garnish (optional)
Instructions:
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pierce them a few times with a fork. Rub them with olive oil, season with salt and pepper, and bake directly on the oven rack or a baking sheet for 45-60 minutes, until fork-tender and crispy-skinned.
- Scoop and Mash: Let the potatoes cool slightly, then cut them in half lengthwise. Scoop out the insides, leaving a small border of potato around the edges. Place the scooped-out potato flesh in a bowl.
- Make the Filling: Mash the potato flesh with sour cream, cheddar cheese, bacon (if using), green onions, garlic powder, paprika, and a pinch of salt and pepper. Mix until smooth and creamy.
- Stuff the Potatoes: Spoon the mashed mixture back into the potato skins, packing it in tightly. Sprinkle extra cheddar cheese on top for a cheesy finish.
- Bake Again: Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for 15-20 minutes, or until the tops are golden and bubbly.
- Serve: Garnish with parsley or chives for a pop of color and serve hot.
These potatoes are crispy on the outside, creamy on the inside, and packed with flavor. Let me know if you’d like tips on customizing this recipe! 🥔✨