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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Crispy skin with a creamy rich filling broiled to a nice brown color. Ingredients:
4 medium russet potatoes rubbed lightly with olive oil |
4 ounces sharp cheddar cheese. |
1/2 cup sour cream |
1/2 cup buttermilk |
2 tablespoons unsalted buter |
4 scallions, sliced |
1 teaspoon fresh dill |
1/2 teaspoon sea salt |
fresh ground black pepper |
Directions:
1. preheat oven to 400 degrees
2. Bake potatoes on a baking sheet lined with foil for easy clean up.
3. Bake until the skin is a deep brown and a skewer easily pierces the flesh.about 60 minutes.
4. Remove potatoes to a wire rack and let cool for ten minutes.
5. Slice each potato in half and scoop out the flesh with a spoon, leaving about 1/4 inch of flesh on each shell.
6. Return the shells onto the baking sheet and place back into the oven, bake until shells are crisp
7. I like to press the flesh through a potato ricer before adding the rest of the ingredients and combine well
8. Mound the filling into each potato shell and shape with a fork .
9. Place under the broiler until they start to brown and crisp about 10 more minutes
10. Allow to cool for a few minutes and serve warm.
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