Creamy Stuffed Baked Potatoes

Drove Monday-Tuesday.

Gayle had a rough Thursday. ER admission again. Stable by Friday afternoon. Home Friday evening. I did not drive Friday.

Justin has started taking community college classes at CCC one night a week — American history, gen ed. He did not announce it. I found a textbook on his dresser. He told me when I asked. "Mom. I'm just trying it." I said, "Good for you, Justin." He shrugged.

Sunday: chicken soup.

The Sunday chicken soup happened, and it helped — but the week had been long enough that I wanted something that could hold us all together a little longer, something that felt like putting your hands around a warm bowl. These creamy stuffed baked potatoes are what I keep coming back to on the Sundays that follow hard weeks: simple to put together, forgiving with the timing, and the kind of thing that just sits on the table and says everything’s okay for right now. Justin even had seconds without being asked.

Prep Time: 15 min | Cook Time: 1 hr 10 min | Total Time: 1 hr 25 min | Servings: 4

Ingredients

4 large russet potatoes, scrubbed
2 tablespoons olive oil
1 teaspoon kosher salt, divided
1/2 cup sour cream
4 tablespoons unsalted butter, softened
1/3 cup whole milk, warmed
1 cup shredded sharp cheddar cheese, divided
3 green onions, thinly sliced, divided
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 strips cooked bacon, crumbled (optional)

Instructions

Preheat and prep. Preheat your oven to 400°F. Pierce each potato several times with a fork. Rub the skins with olive oil and sprinkle with 1/2 teaspoon of the kosher salt. Place directly on the oven rack.
Bake the potatoes. Bake for 55–65 minutes, until the skins are crisp and a fork slides easily into the center. Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 375°F.
Scoop and mix. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a 1/4-inch shell. Add the sour cream, butter, warmed milk, 3/4 cup of the cheddar, half the green onions, the remaining 1/2 teaspoon salt, pepper, and garlic powder. Mash and stir until creamy and well combined.
Fill the shells. Spoon the creamy filling back into the potato skins, mounding it slightly. Arrange the filled shells on a baking sheet. Top each with the remaining cheddar and, if using, the crumbled bacon.
Bake again. Return to the oven and bake at 375°F for 15–18 minutes, until the tops are golden and the cheese is bubbling.
Garnish and serve. Remove from the oven and scatter the remaining green onions over the top. Serve immediately while hot.

Nutrition (per serving)

Creamy Stuffed Baked Potatoes — When the Week Finally Asks for Something Warm