Ingredients
Scale
- 4 medium Russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup sour cream (or Greek yogurt)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- ¼ cup chopped chives or green onions
- ½ cup bacon bits (optional)
Instructions
- Preheat your oven to 425°F (220°C). Wash and dry the Russet potatoes.
- Poke several holes in each potato with a fork to prevent steam buildup.
- Rub each potato with olive oil and sprinkle with salt and pepper.
- Bake directly on the oven rack for 45-60 minutes until tender.
- Allow potatoes to cool slightly, then slice them open lengthwise and fluff the insides with a fork.
- Add sour cream, cheese, bacon bits, and chives, then return to the oven at 400°F (200°C) for an additional 10-15 minutes until the cheese is melted.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed baked potato (Approximately 250g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg