Ingredients:
5 large russet potatoes
1/2 cup sour cream
1/4 cup milk
1 cup shredded cheddar cheese (plus extra for topping)
3 tablespoons butter
1/4 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley (for garnish)
Instructions:
- Preheat Oven:
Preheat your oven to 400°F (200°C). - Bake Potatoes:
Scrub the potatoes clean and pierce them with a fork. Bake directly on the oven rack for about 45–60 minutes, or until tender. Let them cool slightly. - Prepare Filling:
Slice each potato in half lengthwise and carefully scoop out the insides into a bowl, leaving a thin layer to maintain the shell’s shape. - Make the Mixture:
Mash the scooped-out potato with butter, sour cream, milk, garlic powder, salt, pepper, and shredded cheese until smooth and creamy. - Stuff and Top:
Spoon the cheesy mixture back into the potato skins. Top each with a little extra cheese. - Bake Again:
Place stuffed potatoes on a baking tray and bake for an additional 15–20 minutes, or until the tops are golden and bubbly. - Garnish and Serve:
Sprinkle with chopped fresh parsley and serve hot!
Tips:
- Add crumbled cooked bacon or chopped green onions for extra flavor.
- You can prepare these in advance and reheat them before serving.