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Baked Potatoes with Cheddar Sour Cream

  • Prep:
  • Total Time:
  • Servings: 8
Baked Potatoes with Cheddar Sour Cream

Source: Everyday Food, May 2008


  • 1 cup reduced-fat sour cream (8 ounces)
  • 1 cup shredded white cheddar (4 ounces)
  • Coarse salt and ground pepper
  • 8 medium baking potatoes, scrubbed
  • 1 tablespoon olive oil
  • 4 scallions, thinly sliced, for garnish (optional)


  1. In a small bowl, stir together sour cream and cheese; season with salt and pepper. Set aside.

  2. Preheat oven to 350 degrees. On a large rimmed baking sheet, rub potatoes with oil. Bake on upper rack until tender, about 65 minutes.

  3. To serve, cut a deep cross in each potato; push ends together to open. Season with salt and pepper; top with sour-cream mixture, and if desired, scallions.


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