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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Another easy way to add some variety to baked potatoes. Cook time is an estimate, depending upon how long it takes your potatoes to bake. Ingredients:
4 medium baking potatoes (i prefer russets) |
1/2 cup sour cream |
salt and pepper to taste |
sliced green onion tops |
Directions:
1. Bake potatoes by your preferred method of baking potatoes then let them cool until you can handle them.
2. Cut a slice from the top of each potato.
3. On your slices, carefully carefully peel off the skin and discard. Place the pototo slices in a bowl.
4. Use a spoon to carefully scoop the potato out of the inside of your baked potatoes, just leaving a thin shell of potato and peel.
5. Add the potato you scoop out to the potato slices in the bowl and set aside your potato shells.
6. Mash the potato in the bowl.
7. Beat in sour cream, salt and pepper until fluffy.
8. Divide mixture between potato shells.
9. Place filled potatoes in an 11x7 baking dish.
10. Bake at 425 for 20 to 25 minutes, until heated all the way through.
11. Top with green onion tops.
12. You may make these ahead of time and refrigerate. If you do, add 10 minutes to baking time.
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