Ingredients
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4 large russet potatoes
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2 teaspoons vegetable oil
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3 tablespoons unsalted butter
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1 tablespoon minced green onion
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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½ cup shredded white Cheddar cheese
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½ cup heavy cream
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1 egg yolk
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1 tablespoon unsalted butter, melted
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1 teaspoon paprika
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Rub potatoes with vegetable oil; place on the prepared baking sheet.
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Bake in the preheated oven until a paring knife easily inserts into center of a potato, about 1 hour. Cool until easy to handle, about 10 minutes.
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Cut 1/3 off each potato lengthwise; reserve. Scoop flesh to about 1/8-inch of potato skins; transfer flesh to a bowl.
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Combine potato flesh, 3 tablespoons butter, and green onion until butter melted; season with salt, black pepper, and cayenne pepper. Stir in Cheddar cheese until melted. Stir in cream and egg yolk until combined; season with salt.
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Place 1 reserved small piece potato skin inside bottom of each larger potato shell. Divide and fill each potato with cheese mixture. Gently press surface of filling with a fork to create texture. Brush tops with 1 tablespoon melted butter; sprinkle with paprika.
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Bake in the preheated oven until golden brown on top, 20 to 30 minutes.
Nutrition Facts (per serving)
581 | Calories |
31g | Fat |
66g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 581 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 18g | 90% |
Cholesterol 137mg | 46% |
Sodium 205mg | 9% |
Total Carbohydrate 66g | 24% |
Dietary Fiber 8g | 30% |
Total Sugars 3g | |
Protein 13g | 25% |
Vitamin C 74mg | 82% |
Calcium 176mg | 14% |
Iron 3mg | 18% |
Potassium 1616mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.