Crispy-skinned, fluffy-centered, and buried under a blanket of golden melted cheese — these Cheesy Baked Potatoes are the ultimate comfort side dish. Baked until the skins crackle, then loaded with creamy cheese, fresh herbs, and a cool dipping sauce, they turn the humble potato into the star of the table.
Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- 2 cups shredded cheddar or a cheddar-mozzarella blend
- 4 tbsp unsalted butter
- 1/2 cup sour cream
- 2 green onions, thinly sliced
- 2 tbsp fresh parsley or chives, chopped
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Ranch or garlic-herb dipping sauce, for serving
Instructions
- Bake the potatoes: Preheat oven to 425°F (220°C). Rub the potatoes all over with olive oil and kosher salt, prick each a few times with a fork, and bake directly on the oven rack for 50–60 minutes until the skins are crisp and the centers are completely tender.
- Split and fluff: Let the potatoes rest 5 minutes, then slice each one open lengthwise. Squeeze the ends gently to open them up and fluff the insides with a fork.
- Butter and season: Drop a tablespoon of butter into each potato, sprinkle with garlic powder, salt, and black pepper, and let the butter melt into the fluffy flesh.
- Load the cheese: Pile the shredded cheese generously over each potato, pressing it lightly so it settles into the crevices.
- Melt under heat: Return the potatoes to the oven for 5–7 minutes until the cheese is fully melted with golden-browned edges.
- Finish and serve: Dollop with sour cream, scatter over the green onions and fresh herbs, and serve hot with dipping sauce on the side.
Pro tip: Bake the potatoes directly on the oven rack — never wrapped in foil — so the skins turn out shatteringly crisp instead of steamy and soft.
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Estimated nutrition per serving: 320 calories, 10g protein, 39g carbs, 15g fat.
