Ingredients Jump to Instructions ↓

  1. 4 large russet potato es, about a lb. each Olive oil

  2. 1/2 cup sour cream

  3. 1/2 cup milk

  4. 2 Tbsp butter , softened

  5. 1/4 cup chopped green onion

  6. 1 cup grated cheddar cheese

Instructions Jump to Ingredients ↑

  1. Bake potatoes: Preheat oven to 400 F. Scrub potatoes clean under running water. Poke each potato in several places with fork. (So they don’t explode!) Rub potatoes with a little olive oil. -Cook for 1 hour & 15 min. Allow potatoes to cool to touch. Slice the top third lengthwise off potato. Use spoon to scoop out the insides, forming a potato “canoe”, leaving about ¼ inch of potato on the skin. Place scooped out potato insides sour cream, milk, and butter into a large bowl. Mash with potato masher. Do not over beat they can become glue-y Mix in extras with potatoes. - cheese and green onions Spoon fillings into the potato shells. Sprinkle with extra toppings Heat oven to 350 F. Place on a roasting pan and bake 15-20 minuets until heated through.


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