This is from America’s Test Kitchen Healthy book. When you have some calories to burn, this is a very tasty recipe. Follow the directions exactly. I used Idaho potatoes. Add some dried chives or chopped scallions for color, or even parsley, like I did, when I ran out of chives. Be sure to scoop out everything but an 1/8″ of potato for the best flavor. If you leave too much potato in the shell, you will miss some of that creamy incorporated flavor throughout.
- 4 russet potatoes (about 8 oz each), scrubbed and patted dry
- 1 tsp. canola oil
- 1 T. unsalted butter
- 1 onion, minced (I used powder, it was fine)
- 1 garlic clove, minced (I used powder, it was fine)
- 1 cup shredded sharp Cheddar cheese, (about 4 oz.)
- 1/2 cup sour cream, room temperature (can be lowfat)
- 1/4 cup skim or 2% milk
- 1/2 tsp. dry mustard (powdered)
- salt and pepper
- 2 scallions, sliced thin
- Adjust the oven racks to the upper-middle and middle positions. Heat oven to 400° F/
- Rub potatoes with the oil, place on upper oven rack, and bake until the skins are crisp and deep brown, and a skewer easily pierces the flesh, about 1 hour – after flipping them over halfway through baking.
- While the potatoes bake, melt the butter in a 10-inch skillet over medium heat. Add onions and cook until softened and lightly browned, 5-7 mins.
- Stir in garlic and cook until fragrant, about 30 secs. Transfer to a bowl and cover to keep warm. (SINCE I DIDN’T USE RAW ONION AND GARLIC, I JUST MELTED THE BUTTER, ADDED THE GARLIC/ONION POWDER, AND ADDED IT TO THE NEXT STEP).
- Transfer the potatoes to a wire rack and let cook slightly, about 10 mins. Increase the oven temp to 500° F.
- Cut each potato in half lengthwise through the narrow curved side. Using an oven mitt to hold the hot potato, scoop the flesh from each potato half into a medium bowl, leaving 1/8″ thickness of flesh in each shell. Transfer the shells back to the wire rack.
- Mash the potato flesh with a potato masher or fork until smooth.
- Stir in 1/2 cup of the cheddar, sour cream, milk, dry mustard, onion/garlic mixture, 3/4 tsp. salt, and 1/8 tsp. pepper.
- Spoon the mixture into the potato shells, mounding it slightly at center. Sprinkle with remaining 1/2 cup (or more) of cheddar.
- Bake potatoes on middle rack until shells are crisp and the cheese is melted and spotty brown, 10-15 mins.
- Sprinkle with scallions/parsley/chives and serve.