Irresistible Stuffed Baked Potatoes

Potatoes are delicious, no matter how you prepare them, but these twice-baked stuffed potatoes may just be our favorite way to eat them. They have a crispy and golden crust and a creamy, cheesy, and savory filling. These potatoes make an all-in-one dinner, but they can also be served alongside a fresh salad.

Ingredients: 

 

Potatoes - 8 

 

Olive oil - 3 tbsp. 

 

Salted butter - 2 sticks (1 cup) 

 

Sour cream - 1 cup 

 

onion bits - 1 cup 

 

Cheddar cheese - 1 cup (grated) 

 

Milk - 1 cup 

 

spring onions - 3 (sliced) 

 

Salt - 2 tsp. 

 

Ground black pepper - to taste 

 

Parmesan cheese - 1/4 cup (grated) 

 

Flat-leaf parsley - a handful (finely chopped) 

 

Method of preparing : 

 

Preheat the oven to 400°F (200°C). 

 

Arrange the whole potatoes on a baking sheet. 

 

Rub the potatoes in olive oil and bake for a full hour. 

 

They should be soft and cooked through. 

 

Meanwhile, slice the butter into thin squares and place them into a large bowl. 

 

Then add the sour cream and onion bits. 

 

Take the potatoes out of the oven and lower the oven temperature to 350°F (180°C).

 

Slice each potato in half lengthwise using a sharp knife. Hollow out each potato half into the bowl, leaving a thin rim on the outside of the potato intact. 

 

Be careful not to rip the skins. Place the insides of the potatoes into the bowl with the onion, butter, and sour cream. 

 

Mix well, then add the cheddar, milk, green onions, salt, and black pepper. 

 

Spoon the filling into the potato shells. Sprinkle parmesan on each potato, and bake them once more until the potato filling starts bubbling and the parmesan turns golden. 

 

It should take around 20-25 minutes. Remove from the oven and transfer the potatoes to a large plate or individual smaller plates. 

 

Garnish with chopped parsley and serve warm. 

 

Source: Foodnetwork.com

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