This recipe was provided as a dinner treat over 25 years ago. My friend, Mary, invited my family over for dinner and she served these beauties. Oh my goodness!!!! These potatoes quickly became an absolute staple in our home. Over the years, I have tweaked the recipe for my families taste buds, holiday, and occasion.
Ingredients Outside of the Potatoes:
4 russet potatoes - washed and dried
2 tsp oil
2 tsp salt
Inside the Potatoes Ingredients:
1/4 cup milk
1/4 cup butter
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper (or adjust to your liking)
1/2 cup shredded cheese (Mexican cheese is our favorite)
Fresh chives for decoration
Preheat the oven to 350 degrees.
Gently wash and dry the potatoes, but do not peel.
Place the potatoes onto a lined sheet pan with parchment paper or aluminum foil.
Cover each potato with 1/2 tsp oil and sprinkle with 1/2 tsp salt.
Bake for 1 hour to 1 hour and 15 minutes.
Potatoes are done when a fork can pierced in the center or when the potatoes are soft to the touch.
Remove from the oven and allow to cool for the minimum of 15-30 minutes. Please remember the potatoes are very hot and the steam can burn you.
Cut the potatoes lengthwise in half.
Scoop out the inside (leave a thin shell - the walls will hold the potatoes into place).
Place the scoop out potatoes in a bowl and smash with a fork or potato masher.
Add butter, salt, pepper, milk, and sour cream to the potatoes.
Mix until just blended. Do not over mix.
Stir in the cheese.
Fill each potato shell with the mashed potato mixture.
Bake for 20 - 25 minutes or until the potatoes are lightly brown and hot.
Options: This recipe is so versatile with adding bacon bits, cheese to the top,
numerous different types of cheeses, and vegetables.