- 8 medium baking potatoes
- Vegetable oil
- ½ lb. butter softened
- 1 pint of sour cream
- 4 tbsp. of dried parsley
- 16 ounces of shredded cheddar cheese
- Salt and pepper to taste
- Optional ingredients:
- Chives
- Garlic
- Crumbled Bacon
- Pre-heat oven to 350˚F
- Wash and dry baking potatoes.
- Rub down with a light coating of vegetable oil, poke several times with fork and place on baking sheet.
- Bake in 350 degree oven for 45 minutes to an hour or until baked through.
- Remove and let cool slightly.
- Cut each potato in half lengthwise and scoop out the meat of the potato into a large mixing bowl. (Save the potato shells).
- Course or fine mash the potatoes based on personal preference.
- Add butter, sour cream, parsley, salt and pepper to taste. Mix well.
- Add 12 oz. of shredded cheddar (reserving approximately 4 oz. for the final product) and mix well.
- Carefully stuff the completed mixture back into the potato skins top with the remaining cheddar cheese and return to the oven for about 30-45 minutes until heated through.
- Remove and serve.
