Stuffed Baked Potatoes
Hearty baked potatoes, filled with a creamy mix of sour cream, butter, and Monterey Jack cheese, make a versatile side dish.
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Instructions
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Preheat the oven to 350°F.
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Scrub, pat dry, and prick potatoes.
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Bake potatoes for 45 to 50 minutes until tender; remove and allow to cool.
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Increase oven temperature to 425°F.
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Cut potatoes in half lengthwise, then scoop the pulp into a large bowl, leaving shells intact.
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Mash the potato pulp, then beat in butter, sour cream, salt, and pepper.
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Spoon the mixture into 6 potato shells.
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Top each filled potato half with shredded cheese and sprinkle with paprika.
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Bake for about 15 minutes until the cheese melts and potatoes are heated through.