Mmmmm. These are a longtime favorite in our family, most loved by my cousin Renee’.
When my cousins, sister and I were all in college, my mom would make a big batch of these and freeze the extras before the second baking and send them back to school with us.
They’re really rich, so they pair well with a steak dinner. However, they are filling enough to eat on their own on a lazy evening.
Here’s what you will need:
Pierce the potatoes with a knife 5-6 times then place them on a cookie sheet in the oven at 400 degrees F for 1 hour. If you are short on time, microwave them for 5-7 minutes before sticking them in the oven for 15-20 minutes. The microwave will cook them faster and their time in the oven will make the skins crispy.
After you pull them out of the oven, slice the top 1/4 off.
Then, using a spoon, scoop out the inside of the potato into the mixing bowl of your stand mixer.
To the potatoes in the bowl, add salt…
And cheddar cheese…
Finally, add a couple of spoonfuls of sour cream.
Beat the mixture at medium speed for 1-2 minutes, just until combined. Don’t beat the potatoes too long or they will become gummy.
Add the mixture back to the potato skins. If you make more than you need to serve immediately, stick the potatoes in ziplocks and freeze them at this point. They freeze well before the second baking.
Bake for 20-25 minutes at 350 degrees F, until the edges of the potato mixture start to brown. Remove from oven and sprinkle cheese on the potatoes. Stick them back in the oven for about 5 more minutes. Serve immediately after removing from oven.
2 russet potatoes
3-4 tbsp. butter
1 tsp. salt
1/4 c. sour cream
1/4 c. shredded cheddar cheese
Pierce the potatoes with a sharp knife on each side a few times (5-6 times total) then bake them at 400 degrees F for an hour.
Slice the top 1/4 of the long side of the potatoes off, then scoop out the insides with a spoon.
In the bowl of a stand mixer, combine the potatoes, cheese, salt, sour cream and butter. Mix until just combined.
Scoop the potato mixture back into the skins and bake for 20-25 minutes at 350 degrees F.
When the edges of the potato mixture start to brown, remove them from the oven and sprinkle cheese on them.
Place them back in the oven for 5 more minutes, until the cheese is melted. Serve immediately.