Ingredients
6 medium Russet potatoes
3 tablespoons butter
3 tablespoons fresh chopped chives
Salt to taste
3/4 cup milk or evaporated milk
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
1 teaspoon chicken bouillon
Instructions
1-Preheat oven and prepare potatoes by washing, pricking, oiling, and seasoning.
2-Bake until tender, then cool and scoop out the insides.
3-Mash the filling with key ingredients for flavor and texture.
4-Refill the skins and bake once more for that cheesy finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Avoid overmixing the potato filling to maintain a hearty texture.
🥶 Prepare ahead by refrigerating the filled potatoes before the second bake to save time.
❄️ For freezing, flash freeze the prepared potatoes and store for up to three months; reheat covered with foil at 350°F until heated through.
- Prep Time: 15 minutes
- Baking and cooling time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 Potato
- Calories: 326
- Sugar: 2g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg