Stuffed Potatoes Recipe
4 large russet potatoes, about a pound each
Rice Bran oil
1/2 cup sour cream
1/2 cup whole milk
2 tablespoon butter, softened
1 tablespoon cream
1-2 tablespoons other add-ins - like diced mama lil's peppers
or crumbled bacon or Red Onion Marmalade
Extras for topping
1. Preheat the oven to 400°F. Scrub the potatoes clean under running water, poke each potato in several times with a fork, rub the potatoeswith a little rice bran oil. Place potatoes directly on the middle or top rack of the oven and bake for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
2. Allow the potatoes to cool enough to handle with your hands. Slice the top third lengthwise off the potato. Use a spoon or a melon baller to scoop out the insides, forming a potato "boat", but leaving about 1/4 inch of potato meat on the skin.
3. Place the potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher until desired consistency. But don't over beat, because they can get too sticky. Add other goodies, like 1 tablespoon of diced mama lil's, or red onion marmalade.
4. Mix in the extras, reserving a little to sprinkle on the tops of the potatoes before baking. Spoon fillings into the potato shells, sprinkle with extra toppings, and place potatoes on a roasting pan and bake in a 350-degree oven for 15 to 20 minutes until heated through.