Stuffed Potato Nests
180kcal
Ingredients
- 4 large russet potatoes, scrubbed clean
- 3 tbsp unsalted butter, melted
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup shredded cheddar cheese
- 0.25 cup sour cream
- 2 tbsp chopped fresh chives
- 1 large egg, lightly beaten
Equipment
- baking sheet
- parchment paper
Method
- Preheat oven to 400°F. Pierce potatoes all over with a fork, then bake directly on the oven rack for 50–60 minutes until tender. Let cool slightly.
- Cut each potato in half lengthwise. Scoop out the flesh, leaving a 1/4-inch-thick shell. Place shells on a parchment-lined baking sheet.
- Mash the scooped potato flesh with melted butter, garlic powder, onion powder, salt, and pepper until smooth. Stir in cheese, sour cream, and chives.
- Gently fold in the beaten egg to bind the mixture. Spoon filling back into potato shells, mounding slightly.
- Bake at 375°F for 20–25 minutes until golden and crisp on top. Let cool 5 minutes before serving.
Nutrition
Calories180kcalCarbohydrates20gProtein6gFat9gSaturated Fat5gCholesterol45mgSodium250mgPotassium500mgFiber2gSugar1gVitamin A300IUVitamin C10mgCalcium150mgIron1mg
Notes
For a lighter version, swap half the sour cream for Greek yogurt. These keep wonderfully in the fridge for 3 days—reheat them in the air fryer for that just-baked crispness!