4 large russet potatoes (approx 3/4 lbs)
Olive oil
3/4 stick of butter (unsalted), softened
8oz sour cream
1/4 C milk
2 C Sargento sharp white cheddar cheese
Chopped chives or green onion
Salt and Pepper to taste
Wash and dry potatoes
Place on baking sheet and poke holes all over with a fork
Rub each potato with olive oil
Bake at 400 degrees for 1 hour 10 minutes
Remove from oven. Holding potato in a dish towel (they are scorching hot!) cut in half. Scoop middle out of each potato half with a spoon and place in a mixing bowl.
Place hollowed potato skins back in the oven while you make the filling.
Add 3/4 stick of butter softened and chopped into small "pads" of butter to the potato mixture. Mash with a potato masher.
Add 8oz sour cream (light works too!), 1/4 C milk, 1 C cheddar, chopped chives or green onion plus salt and pepper to taste.
Remove potatoes from the oven and fill each with the potato mixture. Top with remaining cheddar cheese and place back in the oven and cook for 20 more minutes. Garnish with chives or green onions.
Enjoy!
