Description
Fluffy baked potatoes topped with creamy butter, sour cream, sharp cheddar cheese, crisp fried onions, and green onions. A customizable, comforting dish perfect for satisfying meals with a vegetarian twist.
Ingredients
4 large Russet potatoes
4 tablespoons unsalted butter
1 cup full-fat sour cream
2 cups shredded sharp cheddar cheese
1 cup crispy fried onions
4–6 stalks green onions, thin chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup steamed broccoli florets
1/2 cup roasted chickpeas
Instructions
Preheat oven to 425°F (220°C). Scrub and dry potatoes thoroughly. Poke each potato 8-10 times with a fork. Place on a baking sheet and bake for 45-60 minutes until tender. Let cool slightly and slice open with a knife.
Fluff inside with a fork. Spread 1 tablespoon softened butter on top. Dollop 2 tablespoons sour cream over the potato. Top evenly with shredded cheddar cheese.
Sprinkle crispy fried onions and green onions on the cheese. Finish with garlic powder, salt, pepper, broccoli, and roasted chickpeas.
Notes
Bacon is omitted in this version. Crispy fried onions provide a satisfying crunch. Use baked sweet potatoes as a dietary alternative.
Storage: Conserve leftover toppings separately and reheat potatoes at 350°F (175°C) for 15-20 minutes before reassembling.
- Prep Time: 20
- Cook Time: 60
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg