So good!
There is just nothing like a good baked potato, especially topped with this amazing combination of butter, sour cream and cheese! The way the butter and cheese melt on the hot potato is heavenly. I often double this recipe because it never seems to go very far. I also usually skip the bacon, but it totally takes this recipe over the top.
If you wanted to make Twice Baked Potatoes, you could also scoop out the cooked potato flesh, mix some of this topping with it, and put it back into the potato skins. Bake for another 15-20 minutes until the filling is heated through and the cheese is melted.
Killer Topping for Baked Potatoes
Butter, sour cream, cheddar cheese and green onions. Unbeatable on top of a baked potato!
Yield: about 2 cups (enough for approximately 6 potatoes)
1/4 cup softened butter
1 cup old shredded cheddar cheese (medium is okay, too, but we prefer old)
2 tbsp finely chopped green onions or chives
2/3 cup sour cream (you can use light if you prefer, but I use full fat)
salt and pepper to taste
3 tbsp bacon bits or crumbled bacon (optional)
Put the butter in a small bowl and add the shredded cheese. Using a fork, mash together. Next, add the onion, sour cream, salt and pepper. Mix well.
Verdict
I never serve baked potatoes without this topping, unless they have been roasted with beef or pork, in which case I serve them with gravy. This recipe is often requested.
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