Description
Fluffy baked russet potatoes loaded with a creamy Creole-style sauce made with sautéed bell peppers, onions, garlic, warm spices, and melted cheddar cheese. A comforting, slightly spicy dish that works as a hearty side or satisfying main.
Ingredients
Scale
- 4 large russet potatoes (about 2 pounds total)
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
Instructions
- Preheat oven to 400°F. Place the russet potatoes directly on the oven rack and bake for 50 to 60 minutes, until fork tender.
- While the potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers and sauté for about 5 minutes until softened. Stir in minced garlic and cook for 1 minute more.
- Reduce heat to low. Pour in the heavy cream, then stir in paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Let the mixture gently simmer for 5 minutes.
- Slice open each baked potato and fluff the interior with a fork. Spoon the creamy Creole mixture over the top and sprinkle evenly with shredded cheddar cheese.
- Place the loaded potatoes on a baking sheet and return to the oven for 8 to 10 minutes, until the cheese is melted and bubbly.
- Remove from the oven and top with chopped fresh parsley and sliced green onions before serving.
Notes
- Pierce the potatoes lightly before baking to prevent splitting.
- Keep the cream at a gentle simmer to avoid separation.
- Use freshly grated cheddar for smoother melting.
- Adjust cayenne pepper to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Creole
Nutrition
- Serving Size: 1 loaded potato
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 85mg