4 Idaho baking potatoes, scrubbed
4 tablespoons unsalted butter
1 garlic clove, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced chives
2 cups grated white Cheddar
Kosher salt and freshly cracked black pepper
Preheat the oven to 425 degrees F.
Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.