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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 large baking potatoes (about 3 1/2 pounds) |
3 tablespoons butter |
1 (16-ounce) container sour cream |
1/2 cup shredded parmesan cheese |
3 green onions, sliced |
3/4 teaspoon kosher salt |
1/2 teaspoon cracked black pepper |
Directions:
1. Pierce each potato 3 or 4 times with a fork, and place directly on oven rack. Bake potatoes at 450° for 1 hour and 5 minutes or until tender. Let cool slightly, about 20 minutes.
2. Cut baked potatoes in half lengthwise. Scoop pulp into a large bowl, reserving potato shells. Add butter and remaining ingredients to pulp, blending well with a potato masher or fork. Spoon potato mixture evenly into reserved shells; place on a baking sheet. Bake at 450° for 25 minutes or until golden.
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