Ingredients
Scale
- 4 large russet potatoes
- 1 cup full-fat sour cream
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup cooked bacon bits
- 3 green onions, sliced
- 1 tsp garlic powder
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and dry russet potatoes; prick with a fork.
- Bake potatoes directly on the oven rack for 45-60 minutes until tender.
- Let cool slightly, then scoop out insides into a mixing bowl, leaving some potato in the skin.
- Add butter, sour cream, garlic powder, salt, and pepper; mash until smooth.
- Fold in cheddar cheese and bacon bits.
- Stuff potato skins with mixture; top with more cheese and green onions.
- Bake at 375°F (190°C) for another 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg