So good you'll wish you could eat them twice!
4 large potatoes (or 8 smaller ones)
1 c of sour cream (I use Fat Free - go ahead. Judge me.)
1 c of cheddar cheese
1/2 c of milk
4 T of butter
1/2 t of salt
1/2 t of pepper
8 green onions, chopped
What To Do:
Step 1: Pre-heat oven to 350 degrees. Scrub your spuds with produce soap and some elbow grease.
Step 2: With a fork, pierce each potato 3 or 4 times and slather with olive oil.
Step 3: Place potatoes directly on the oven rack and slide a baking sheet directly underneath on the rack below to catch the drips. Bake for 1 hour.
Step 4: After baking for an hour, remove from the oven and let cool.
Step 5: Slice each potato lengthwise, Scoop the insides into a bowl and place the skins aside on a baking sheet.
Step 6: Add the sour cream, milk, half of your cheddar, butter, salt and pepper, half of your onions to your spud guts, and whip with a hand mixer until creamy.
Step 7: Now the fun part! Refill your potato skins with this creamy concoction and sprinkle with the remaining cheddar and chives.
Step 8: Bake for 15 minutes.
Step 9: Say grace. Eat!