Best Cheddar Garlic Stuffed Potatoes Recipes

Cheddar Garlic Stuffed Potatoes image

Yield Makes 4 servings

Number Of Ingredients 5

1 medium head of garlic
4 medium russet (baking) potatoes (2 lb)
3 tablespoons unsalted butter, softened
1/3 cup sour cream
6 oz Cheddar, coarsely grated (1 1/2 cups)

Steps:

Preheat oven to 400°F.
Cut off and discard top third of garlic and wrap remainder in foil. Prick potatoes with a fork and bake with garlic on middle rack of oven 45 minutes. Remove garlic to cool and continue baking potatoes until tender, about 20 minutes more. (Leave oven on.)
Squeeze garlic cloves into a bowl and discard skins. Stir in butter, sour cream, and 1 cup Cheddar. Cutting lengthwise, remove top fourth of each potato and discard. Leaving 1/4-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with a fork to combine. Season with salt and pepper and divide among shells.
Arrange potatoes in a small baking pan and sprinkle with remaining Cheddar, then bake until heated through, 15 to 20 minutes.

Cheddar and Garlic-Stuffed Potatoes image

Provided by TasteTester

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 head garlic (medium or large, depending on how much garlic flavor you want)
olive oil
4 medium russet baking potatoes (about 2 pounds total)
3 tablespoons unsalted butter, softened
1/3 cup sour cream
1 1/2 cups coarsely grated cheddar cheese (about 6 ounces)
salt & freshly ground black pepper
sour cream and chopped green onion, to taste, as topping

Steps:

Put a rack in the middle of oven and preheat oven to 400 degrees F.
Cut off and discard top quarter of garlic head. Place in a piece of foil and drizzle with just a tiny amount of olive oil (about 1/8 teaspoon). Bring up all sides of foil and twist tightly at the top to wrap the garlic tightly in the foil. Scrub potatoes and prick with a fork. Bake potatoes and garlic on oven rack for 45 minutes.
Remove garlic and let cool. If crispy skin is desired, rub potatoes with olive oil and cover with foil; continue baking potatoes until tender, about 20 minutes more. Take potatoes out of oven, but leave the oven on.
Squeeze pulp from garlic cloves into a medium bowl and discard skin. Stir in butter, sour cream, and 1 cup Cheddar. Cutting lengthwise, slice off top quarter of each potato and discard. Leaving 1/4-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with fork to combine. Season with salt and pepper and divide among shells.
Arrange potatoes in a small baking pan and sprinkle with remaining 1/2 cup Cheddar. Bake until heated through, 15-20 minutes. Add a dollop of sour cream and a generous sprinkling of chopped green onions on top before serving.

Nutrition Facts : Calories 474.5, Fat 27, SaturatedFat 17, Cholesterol 75.8, Sodium 289.8, Carbohydrate 43.5, Fiber 5, Sugar 2.1, Protein 16.5