Stuffed Potatoes
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4 large russet potatoes, about a pound each
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
Stuffed Potatoes RecipeDirections:
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 potatoes.
Place potatoes directly on the middle or top rack of the oven and bake for 1 hour until the potatoes are cooked to 206° to 212° f.
2. Allow the potatoes to cool for a moment.
Slice the top lengthwise of the potato to allow the steam to escape.
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 10 to 20 minutes until heated through.
Serve immediately.
