Ingredients and Weight:
- Russet potatoes (8): 2 pounds
- Unsalted butter (softened): 1/2 cup
- Heavy cream: 1 cup
- Sour cream: 1/2 cup
- Cheddar cheese (shredded): 2 cups
- Monterey Jack cheese (shredded): 1 cup
- Salt and black pepper: to taste
- Chopped chives (for garnish): 1 tablespoon
Preparation Time:
1 hour
Cooking Time:
1 hour
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean and pierce with a fork.
- Bake potatoes for 1 hour, or until tender.
- Let potatoes cool for 15 minutes, then cut in half lengthwise.
- Scoop out the potato flesh into a large bowl, leaving about 1/4-inch around the edges.
- Add butter, cream, sour cream, cheddar cheese, Monterey Jack cheese, salt, and pepper to the potato flesh.
- Mash with a fork until smooth.
- Spoon the potato mixture back into the potato shells.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Sprinkle with chopped chives before serving.
Nutritional Information:
- Calories: 350
- Fat: 15g
- Protein: 10g
- Carbohydrates: 45g
Dish Characteristics:
- Creamy
- Savory
- Comforting
- Perfect for a special occasion or a weeknight meal
User Comments:
- "These potatoes were a hit at my dinner party! They were so creamy and flavorful."
- "I loved the combination of cheddar and Monterey Jack cheeses."
- "I added some chopped bacon to my potatoes for an extra burst of flavor."
- "These potatoes are easy to make and can be customized to your liking."
- "A delicious and indulgent side dish that won't disappoint."
Special Precautions and Tips:
- If you don't have heavy cream, you can use milk instead.
- For a crispier skin, brush the potato shells with melted butter before baking again.
- Let the potatoes cool slightly before cutting and scooping out the flesh to prevent breakage.
