Your Daily Dish: Double Stuffed Baked Potato
We challenge any dastardly critic of the poor, maligned tuber to refuse this decadent spud. Baked to perfection, its ivory insides have been scooped out, mashed with butter, cheese and sour cream and baked until golden brown beauties emerge.
6 large baking potatoes
2 cups sour cream
1/2 cup shredded cheddar cheese
1/4 cup butter, softened
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
1) Preheat oven to 400°F.
2) Scrub each potato and pat dry. Use a fork to pierce each potato in several places. Bake the potatoes directly on the oven rack for 50-60 minutes or until tender and easily pierced with the tip of a knife.
3) Remove from oven and cut the potatoes in half lengthwise. Using a small spoon carefully (don’t go too deep or you’ll rip the skins) scoop out the flesh from inside the potatoes and place in a medium bowl.
4) Line a baking sheet with aluminum foil. Arrange potato shells on baking sheet and return to oven until they are slightly crisp, about 10 minutes. Meanwhile, using a potato masher or fork, mash potato flesh and stir in sour cream, cheddar cheese, butter, salt and pepper.
5) Spoon potato mixture back into the potato shells mounding them high and sprinkling each potato with Parmesan cheese. Bake for 15 minutes.
Bite me Bit: In 1987, due to pressure from anti-smoking groups, Mr. Potato Head’s signature pipe was yanked from his mouth and running shoes were stuck on his feet.
Like the skins but not the stuffing? Try these incredibly easy and delicious Crispy Potato Skins.
Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.
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