Like baked potatoes only so much better! Soft baked potatoes hollowed out and mashed together with cream cheese, sour cream, butter, cheese, green onions, a splash of cream and bacon bits too if you like!
INGREDIENTS
4-6 Yellow Potatoes, stabbed with a fork (Red or Russet work to if that's what you have on hand)
1/4 - 1/3 cup Cream Cheese (depending on how creamy you want them to be)
2-3 tbsp Sour Cream
2-3 tbsp Cream or Milk
1/2 - 3/4 cup Cheddar Cheese grated
1 tsp each Salt & Pepper
2-3 Green Onions, chopped small
INSTRUCTIONS
Begin by washing potatoes and removing any bad spots. Then stab them with a fork 6-8 times, stabbing once on each face. Place in microwave with space in between each potato and cook for 10-20 minutes until soft to the touch. Let cool before moving or be sure to use an oven mitt to transfer onto a plate or bowl. Let cool until you can handle holding one.
Slice each cooked potato in half length wise and remove center leaving 1/4 of an inch near the skin for stability as you will be restuffing the potatoes. Place the soft potato insides into a bowl for now. Repeat until all the cooked potatoes have been hollowed out.
Prepare a baking tray with parchment paper and place potato skin shells on tray. Set aside for now.
Take the bowl of cooked potato and add in the cream cheese, sour cream, half the grated cheese, butter, green onions, bacon bits and salt & pepper. Stir together until nicely combined. Sometimes to speed up this process i will mix this mixture in my upright mixer! Which makes it nice and smooth! Test taste mash and adjust if necessary (maybe a little more cream, salt & pepper ect).
Preheat oven to 400 F and retrieve baking tray with potato shells and using a tablespoon, spoon mixture bake into skins. Repeat until skins are full of mash and no mash remains! Top with remaining grated cheddar cheese and then bake for 20-25 minutes until golden brown and bubbly.
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