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6 large Russet potatoes
1/4 lb. grated cheddar
1/2 cup plain yogurt or sour cream
1/2 cup cream
1 tsp. dill weed
1 tbsp. minced fresh Italian parsley
4 tbsp. unsalted butter
2 green onions, chopped
3 cloves garlic, minced
1 tbsp. chives, minced
1/2 tsp. sea salt (or to taste)
freshly ground black pepper
paprika, for sprinkling
olive oil
coarse salt

Preheat oven to 400F.

Scrub and wash potatoes very well using a vegetable brush. Dry with a paper towel and rub with olive oil; sprinkle generously with coarse sea salt.

Bake potatoes in oven for about an hour, or until fork tender. Allow potatoes to cool until they can be handled but are still hot; about 10 minutes.

Using a melon baller or a sharp spoon, cut an oblong hole in the top of the potato. (You may need a clean dish towel or mitts to handle the potatoes.) Try to preserve the cut out top. Using the spoon, scoop out as much of the potato pulp as you can, leaving the side walls intact.

Return the shells to the hot oven for another 10 minutes to crisp. Meanwhile, mash the potato pulp using a potato masher, adding butter, salt and pepper, garlic, onion, cream, yogurt or sour cream, cheddar (save a little cheese for the top) and other seasonings. Taste and adjust seasonings.

Spoon the mixture into the potato shells until heaping full and return them to the oven. Sprinkle tops with cheese and paprika.

Bake in 425F oven (on top rack) until tops are golden and bubbly, about 10 minutes.

Sprinkle with parsley and serve.

Makes 6 servings.

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