Ingredients
- 4 large russet potatoes, scrubbed
- 1/4 cup unsalted butter
- 1/2 cup sour cream
- 1/2 cup shredded extra-sharp cheddar cheese, divided
- Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.
Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By tilclean_11598955
Killingworth, CT
on January 24, 2010
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Made these for Christmas Dinner with standing rib roast and everyone loved them. Made 8 halves and for 4 of us was way too much but just saved some of the potato mixture and skins and filled them the next day and baked. Thanks for the chive idea Elizabeth - added some color and some flavor!
By emcgill37_5100888
Concord, NH
on February 26, 2006
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I made these potatoes as a "side dish" to Rachael Ray's "Sexy Surf & Turf: Seared Scallops & Tenderloin Steak & Manhattan Sauce" and it was just perfect together. I let the potatoes sit for a few minutes after the first "bake" - easier to manipulate the skins and hold them to remove insides. Also dashed a bit of chives on top! Yummy!
By chasektn_1777055
Arlington, TX
on January 01, 2005
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My potato's skins collapsed and ripped after scooping the veggie out. So instead I mashed all the ingredients together in a bowl. It was still tasty though.
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