Creamy, cheesy stuffed baked potatoes with fluffy insides and crispy skins a simple comfort food classic.

Russet potatoes

Butter

Sour cream

Shredded cheese

Cooked vegetables (broccoli or spinach)

Green onions

Salt & black pepper

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Bake the potatoes until skins are crisp and insides fluffy.

Slice open and scoop out the centers carefully.

Mash potato flesh with butter, sour cream, cheese, and seasonings.

Stir in vegetables and green onions.

Spoon mixture back into skins, mound high, and bake again until golden.

Use Russet potatoes for best texture.

Add toppings like extra cheese or chives.

Refrigerate leftovers up to 3 days, freeze up to 1 month.