| | Directions | Preheat overn to 375°.
Clean potatoes. Poke potatoes with a knife. Place directly on oven rack. Bake until soft to the touch, 40-45 minutes. Set on wire rack to cool, approximately 10 minutes.
Slice off top portion of peel to form a boat to hold the mashed potato mixture. With a spoon, scoop out the potato, leaving 1/4 inch around the remaining peel, and placing potato insides into a bowl. Beat this with butter, milk, sour cream and seasonings until smooth. Stir in cheese. Taste to see if more seasonings are needed.
Spoon the mixture back into the potato skins and set them on a baking pan. Bake stuffed potatoes 20-25 minutes. |
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Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6
|  | | Ingredients | | - | | 6 large baking potatoes |
| - | | 1/2 cup butter, melted |
| - | | 1/4 cup sour cream with chives |
| - | | 2 tablespoons milk |
| - | | 1 teaspoon seasoned salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 cup cheddar cheese, finely shredded |
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