Sunday, November 6, 2011
To cut down on the cooking time in oven, we’re going to microwave the potatoes a bit, first. While this recipe uses cheddar cheese, gruyere, feta, or almost any other cheese can be substituted.
Measuring cups and spoons
Rimmed baking sheet
2 tablespoons butter, softened
4 medium russet potatoes, about 2 pounds, scrubbed clean
4 ounces cheddar cheese, shredded, about 1 cup
3 green onions, trimmed and thinly sliced
1/2 cup sour cream
1/2 cup buttermilk
Adjust and oven rack to the middle position and preheat to 450 degree Fahrenheit.
Poke several holes into each potato with a skewer or fork. Microwave on high for about 8 minutes, or until slightly soft to the touch. Transfer the potatoes to the oven and cook directly on the middle oven rack until a skewer slide in easily, about 20 minutes.
Remove the potatoes from the oven and let cool for about 10 minutes. Reduce the oven temperature to 350 degrees Fahrenheit.
Slice the potatoes in half lengthwise. Using a spoon, scoop the flesh out of each half and transfer to a bowl, leaving a 1/4-inch thick shell. Arrange the shells upright on the baking sheet and return them to the oven. Bake about 10 minutes, or until slightly dry and crisp.
While the shells are cooking, mash the potato flesh until smooth. Stir in the cheese, sour cream, buttermilk and scallions. Season with salt and pepper to taste.
Remove the shells from the oven and increase the temperature to 500 degrees Fahrenheit.
Carefully spoon the potato mixture into the shells. Return the stuffed potatoes to the oven and bake until spotty brown and crisp, about 15 minutes. Remove from the oven and allow to cool for 10 minutes before serving.
Makes 8 servings.