Ingredients: 4-6 large potatoes
olive oil or shortening
1 cup sour cream
1/2 cup milk
1/4 cup butter
Alternate toppings:
Cheddar and bacon version
1 cup grated cheddar cheese
4 strips cooked bacon
1/4 cup chopped green onion
Blue cheese and chives version
1 cup crumbled blue cheese
1/4 cup chopped fresh chives
1/2 tsp salt
Paprika version
1 Tbsp butter
2 Tbsp paprika
Directions:
Preheat oven *400. Line cookie sheet with aluminum foil. Poke each potato several times with the fork to prevent explosion. Rub each potato lightly with oil or shortening. Cook for 1 hour to 1 hour 15 min. Or until potato gives a little when pressed.
Carefully slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.
Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.
Place the scooped out potato insides, sour cream, milk, and butter into a large bowl. (Or alternate ingredients) Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency.
Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.
1 cup grated cheddar cheese
4 strips cooked bacon
1/4 cup chopped green onion
Blue cheese and chives version
1 cup crumbled blue cheese
1/4 cup chopped fresh chives
1/2 tsp salt
Paprika version
1 Tbsp butter
2 Tbsp paprika
Directions:
Preheat oven *400. Line cookie sheet with aluminum foil. Poke each potato several times with the fork to prevent explosion. Rub each potato lightly with oil or shortening. Cook for 1 hour to 1 hour 15 min. Or until potato gives a little when pressed.
Carefully slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.
Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.
Place the scooped out potato insides, sour cream, milk, and butter into a large bowl. (Or alternate ingredients) Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency.
Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.
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