Saw this on Cook’s Country one morning.
| large-ish | bakers (Russet potatoes) | |
| — | butter | |
| — | garlic | |
| — | onions | |
| — | chives | |
| — | grated cheese | |
| — | milk | |
| — | sour cream | |
| — | salt and pepper |
1. Bake potatoes as normal, but do not over bake. Cut a shallow V down each potato, remove the “scalp,” and carefully scoop out most of the insides with a very sharp spoon, perhaps a small scoop. This can be done cold.
2. Brush potato shells with melted butter and put into a preheated 375° oven for 15 minutes.
3. Meanwhile make a filling of scooped potato insides, which should be riced, garlic and optionally onion sautéd in butter, chopped chives, grated cheese and a bit of milk and sour cream.
4. Fill shells with filling and return to oven for 15 more minutes. Top with more grated cheese just prior to removing from oven. Serve hot.