Cheesy Stuffed Potatoes
Cook Time
50
mins
Calories
314
Serving Size
4
Carbs
35.5
Fat
16.5
Protein
7.6
description
You can do this "twice baked" style too... but you can only eat them once
ingredients
- 4 russet potatoes
- 4 T butter, melted
- 1 teaspoon smoked paprika
- 1 teaspoon mixed dried herbs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt & pepper, to taste
- 1/2 C of your favorite shredded cheese
directions
- Preheat the oven to 350 degrees.
- Halve the potatoes lengthwise.
- Score the potatoes once lengthwise and then about three times across the short side, being careful not to cut all the way through the potatoes (see the picture).
- Lay the potatoes scored side up on a sheet pan and kind of open the sections up without separating them from the rest of the potato.
- Whisk together the butter, paprika, herbs, garlic powder, and onion powder.
- Sprinkle the potatoes with salt and pepper and then brush the butter mixture all over the tops of the potatoes.
- Bake the potatoes for 40 minutes.
- Remove the pan from the oven and sprinkle the cheese over the tops of the potatoes.
- Return the potatoes to the oven and bake an additional 10 minutes or until the potatoes are fork tender.