Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Potatoes with Cheddar Sour Cream 3.4 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hr 20 mins Servings: 8 You can't go wrong with this classic flavor pairing. Ingredients 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) Directions In a small bowl, stir together sour cream and cheese; season with salt and pepper. Set aside. Preheat oven to 350 degrees. On a large rimmed baking sheet, rub potatoes with oil. Bake on upper rack until tender, about 65 minutes. 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. Rate it Print