2 large russet potatoes
milk or cream
salt & pepper
Preheat your oven to 400. Scrub your potatoes clean under running water. Poke each potato in several places with a fork (very important). Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through.
If short on time you can bake the potatoes in the microwave, 10 minutes for 2 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you can rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.
Once potatoes are baked you can scoop out the inside into a bowl. For two potatoes I would start by mixing 2 or 3 tablespoons of each milk and sour cream, one tablespoon of butter, and 1/4 cup shredded cheddar cheese. Season with salt & pepper and taste, adding more of whatever is needed. Spoon the stuffing back into the potatoes.
Bake potatoes for 15 minutes or until heated through again. Yummy! Perfect side for bar-b-qued chicken and grilled zucchini & squash!
|homemade bbq sauce gifted by one of Corey's co-workers, Gary Newman..the best bbq EVER!!!|