Description
Crisp-skinned baked potatoes filled with fluffy potato, melted cheddar cheese, sour cream, butter, and fresh green onions for a cozy steakhouse-style side dish.
Ingredients
Scale
- 4 large russet potatoes, about 10 to 12 ounces each
- 2 tablespoons olive oil
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, thinly sliced
Instructions
- Preheat the oven to 425°F and place a baking sheet on the middle rack while the oven heats.
- Scrub the potatoes well, dry them completely, then rub each potato with olive oil.
- Sprinkle the potatoes evenly with coarse salt and black pepper.
- Pierce each potato a few times with a fork so steam can escape during baking.
- Place the potatoes on the hot baking sheet, leaving space between each one.
- Bake for 55 to 65 minutes, or until the skins are crisp and a knife slides easily into the centers.
- Let the potatoes rest for 5 minutes, then slice each one open and gently press the ends to fluff the inside.
- Top each potato with softened butter, shredded cheddar cheese, sour cream, and sliced green onions.
- Serve hot with extra black pepper if desired.
Notes
- Do not wrap the potatoes in foil, because foil softens the skin instead of crisping it.
- Dry the potatoes very well after washing for the best texture.
- Add the cheddar cheese before the sour cream so it can melt into the hot potato.
- Use similar-sized potatoes so they finish baking at the same time.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato
- Calories: 430
- Sugar: 3g
- Sodium: 930mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg