Here’s a simple, classic recipe for Baked Potatoes with Cheese—crispy skin, fluffy inside, and plenty of melty goodness.
Baked Potatoes with Cheese
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil (optional, for crisp skin)
- 1 tsp salt
- 1½–2 cups shredded cheese (cheddar, Colby-Jack, or a blend)
- 2 tbsp butter
- Optional toppings: sour cream, bacon bits, chives, green onions
Instructions
- Preheat oven to 425°F (220°C).
- Scrub potatoes and pat dry.
- Pierce each potato several times with a fork.
- Rub with olive oil and sprinkle with salt.
- Place directly on oven rack or on a baking sheet.
- Bake 45–60 minutes, until fork-tender and skins are crisp.
Add the Cheese
- Remove potatoes from oven.
- Slice open and fluff the insides with a fork.
- Add butter and season lightly with salt.
- Stuff with shredded cheese.
- Return to oven 5–7 minutes, until cheese is melted and bubbly.
Serve
- Top with sour cream, bacon, chives, or extra cheese.
- Serve hot as a side or main dish.
Tips
- Russet potatoes work best for fluffy interiors
- Grate your own cheese for better melting
- For extra crisp skin, bake directly on rack
Variations
- Loaded baked potatoes: cheese, bacon, sour cream, chives
- Broccoli cheddar: add steamed broccoli before melting cheese
- Spicy: add jalapeños or hot sauce
If you want, I can also give you a slow cooker version, air fryer method, or twice-baked cheesy potatoes.
