Found this in my mother's old recipe box and now it's requested at every Memorial Day cookout.

This is one of those recipes that came straight out of my mom’s old, stained recipe box—the kind written on a yellowed index card in her handwriting. She used to make these oven baked 5-ingredients stuffed potato skins for every family get-together, but they really became “famous” at our Memorial Day cookouts. They’re simple, nostalgic, and use just a handful of basic ingredients you probably already have. The potatoes bake up crisp on the outside, cheesy and tender inside, and they’re easy enough to pull off after work but special enough that everyone now asks if I’m bringing them to the party.

Serve these stuffed potato skins hot, straight from the baking sheet, with extra sour cream, sliced green onions, and maybe a bottle of hot sauce on the side for anyone who likes a kick. They’re perfect next to burgers, grilled brats, or barbecue chicken, plus a simple green salad or coleslaw to balance out the richness. I like to put the tray right in the middle of the table and let people grab them as a starter while the main grill items finish cooking.

Servings: 6

6 medium russet potatoes, scrubbed and dried

Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup, and set a wire rack on top if you have one (this helps the potatoes crisp, but it’s optional).

Use a fork to poke each potato all over, about 6–8 times. In a large bowl, toss the potatoes with the vegetable oil and 1 teaspoon kosher salt until they’re evenly coated. Place them on the prepared baking sheet.

Bake the potatoes for 50–60 minutes, turning once halfway through, until the skins are crisp and a fork slides easily into the centers. Remove from the oven and let them cool just until they’re comfortable to handle, about 10–15 minutes.

Reduce the oven temperature to 375°F (190°C). Line a fresh sheet of foil on the same baking sheet if the first layer is very greasy or dark from the initial bake.

Slice each potato in half lengthwise to create long “boats.” Using a spoon, gently scoop out most of the fluffy potato flesh into a medium bowl, leaving about a 1/4-inch border of potato attached to the skin so the shells stay sturdy. Arrange the hollowed potato skins cut side up on the foil-lined baking sheet.

Mash the scooped-out potato in the bowl with a fork until mostly smooth. Add 1 1/2 cups of the shredded cheddar cheese and 1/2 cup of the sour cream. Stir until everything is well combined and the mixture is creamy. Taste and add a pinch more salt if needed.

Spoon the cheesy potato mixture back into each potato skin, dividing it as evenly as you can. Don’t worry if it looks a little rustic—these are meant to look homemade. Gently mound the filling so it sits slightly above the edges of the skins.

Sprinkle the remaining 1/2 cup shredded cheddar evenly over the tops of the stuffed potatoes. Make sure some cheese hits the edges so you get those crispy, melty bits that everyone fights over.

Return the baking sheet to the oven and bake at 375°F (190°C) for 12–15 minutes, or until the cheese is fully melted, bubbling, and the edges of the skins are nicely browned and crisp.

Remove the potato skins from the oven and let them sit on the baking sheet for 5 minutes so the filling can set slightly. Dollop a small spoonful of the remaining 1/2 cup sour cream on top of each potato skin right before serving. Transfer to a platter or serve directly from the foil-lined baking sheet for that casual, cookout feel.

You can easily tweak these to fit your crowd while keeping the spirit of the original recipe. For a little color and freshness without adding more official ingredients, sprinkle sliced green onions, chives, or a bit of black pepper on top after baking. If you want to make them heartier, you can fold in cooked, crumbled bacon or diced ham with the potato mixture, or swap part of the cheddar for pepper jack for a mild kick. To lighten things up a bit, use light sour cream or plain Greek yogurt in place of some or all of the sour cream. These reheat well: cool completely, refrigerate on the foil-lined tray, then rewarm at 350°F (175°C) until hot in the center. For food safety, don’t leave the sour cream-topped skins out at room temperature for more than 2 hours (or 1 hour if it’s over 90°F at your cookout). Store leftovers in an airtight container in the fridge and eat within 3–4 days; reheat thoroughly until steaming hot before serving. Always handle the hot potatoes carefully when scooping to avoid burns, and use a sharp knife on a stable cutting board when halving the baked potatoes.