These are so wonderful with the salt on the outside and so crispy. We just eat the whole thing skins and all.
Rub the outside of clean dried potatoes with oil (olive or canola) then rub salt on the outside. This works best with larger salt crystals like Himalayan salt or kosher salt.
Bake in the oven at 400 until the potato is cooked through. While cooking, take 1/3 stick of butter and melt in glass bowl. Mix sour cream and 1/2 T. garlic powder, 1/2 T. onion powder, 1/4 t. cayenne with the melted butter. Microwave until warmed through.
Add 1/2 C shredded cheddar and heat in microwave until cheese is melted.
After potatoes are cooked through scrape out insides into bowl with sour cream/cheese mixture. Place potato skins in pan.
Mix potato and cheese/sour cream mixture.
Add back to potato.
Bake on 350 until warmed through and crispy on top.
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