Loaded overstuffed baked potatoes–look at those piles of cheesy filling topped with green onions in a crispy potato shell. They only take 30 minutes and use a great microwave shortcut so you can make these any night of the week or for your next get together.
No I didn’t burn the tops of these. Well, okay I might have gotten them a little golden but I like some crunch on my potatoes.
What’s more important than my crunchy potatoes is the joy of an loaded overstuffed one. I love a loaded potato anything. Fries. Scalloped. Baked. Mashed. Whatever it is, add butter, sour cream, cheese and green onions and it’s a party. And, obviously I don’t get out much or I wouldn’t think potatoes were a party.
To make these loaded overstuffed baked potatoes weeknight-fast just use the microwave to cook them most of the way and crisp them up in the oven. Don’t turn them into little hard raisins, just cook them until they are tender. Not sure? Poke them with a knife–if it goes through smoothly you’re good to go.
Then you can burn your fingers cutting off the tops and scooping out the insides. Actually, you can cook these, scoop the insides out, mix the filling and stick it in the fridge until you’re ready to make them. That’s a nice make-ahead. Praise the Lord for the make-ahead.
Bake them up in a hot oven and they’ll come out
burned golden brown and all cheesy inside. Of course these are a blank slate for your own awesomeness so hit ’em with whatever your family likes. Pile them up with BBQ and make it a meal in one if you want. Make some vinegar bbq chicken and a wedge salad and you’re ready to roll.
Loaded Overstuffed Baked Potatoes
- 4 small to medium size red potatoes washed and pricked with a fork
- 3 tablespoons butter
- 1/2 teaspoon salt plus a bit more for sprinkling
- 1/4 cup sour cream
- 3/4 cup shredded cheddar cheese
- 4 tablespoons chopped green onions or chives
- Preheat the oven to 425
- While that's heating, cook your potatoes in the microwave until they are tender. For me, that was about 8 to 9 minutes. Cook yours in 3 minute increments if you aren't sure how long your microwave will take.
- When the potatoes are fork tender, remove them to a cutting board and cut off the top about 1/4 the thickness of your potato.
- Scoop out the insides, leaving a little bit of potato around the inside.
- Transfer to a cookie sheet and divide one tablespoon of butter into fourths.
- Add one fourth to the bottom of each potato skin and sprinkle with a tiny bit of salt inside each one.
- Bake 15 minutes until the skins are brown and crisp.
- While the skins bake, add the remaining 2 tablespoons butter, the sour cream, 1/2 teaspoon salt, and the cheese to the potatoes in the bowl. Mix well with a hand mixer or mash by hand for a chunkier potato.
- When the shells are crisp, remove from the oven and transfer the filling into the shells piling it high.
- Bake 15 more minutes until golden brown and hot.
- Top with green onions and serve warm or room temperature. Freezes well too.