Ingredients
– 4 large russet potatoes
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese, softened
– 1/4 cup unsalted butter, melted
– 1/4 cup green onions, chopped
– Salt and pepper to taste
– Additional cheese for topping
Equipment Needed
– Baking sheet
– Aluminum foil
– Large mixing bowl
– Potato masher or fork
– Oven
– Spoon for scooping
Step-by-Step Instructions
First things first, we need to get those potatoes prepped. Start by preheating your oven to 400°F (200°C). While it’s heating up, wash and dry your russet potatoes thoroughly. I usually take a little extra time to scrub them clean, as I love the texture of the skins. Once they are clean, poke a few holes in each potato with a fork—this allows the steam to escape while baking. Wrap them in aluminum foil and place them on a baking sheet to catch any drippings. Bake them for about an hour or until they’re tender. Trust me, the smell wafting from the oven is heavenly! (See the next page below to continue steps…)