These double baked babies are the perfect accompaniment to any meal! My favorite pairing is with a freshly grilled steak. Potatoes are literally one of my most favorite starches on this planet, especially potatoes loaded up with sour cream. Can’t help it, I love it, and sorry not sorry!

Recipe by: The Culinary Nest

MAKES

8 servings

Prep Time: 45 minutes

Total time: 1 hour 15 minutes

INGREDIENTS

4 large russet potatoes

1 cup sour cream

4 tablespoons butter, melted

1/4 cup half & half

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoning salt (I prefer Lawry’s)

1/2 teaspoon pepper

1 cup sharp cheddar cheese

Garnish: paprika and chives

METHOD

• Preheat oven to 425°F. 

• Lightly coat skins of potatoes in vegetable oil. Using a fork, poke the tops of the potatoes 3-4 times. Bake for 45 minutes, or until fork tender, on a baking sheet. 

• Cool until easy to handle. Lower oven to 375˚F. Using a sharp knife, carefully half each potato. Scoop out potato center into a medium bowl, leaving 1/4-inch boarder throughout potato shell. 

• Mash potatoes and beat in sour cream, butter, half & half, garlic and onion powders, salts, and pepper until smooth. Stir in shredded cheese. 

• Add filling to potato shells.

• Bake for an additional 20 minutes or until heated through and slightly golden on top.

• Top each potato with paprika and chives and dig in!