Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup milk
- ¼ cup butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and poke holes in the russet potatoes; bake for 45 minutes until tender.
- Cut the baked potatoes in half, scoop out the insides, and mix with sour cream, cheese, milk, butter, garlic powder, salt, and pepper.
- Spoon the mixture back into the potato skins and place in a greased baking dish.
- Bake for an additional 15 minutes to melt the cheese.
Notes
- Feel free to add bacon bits or other toppings for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg