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You can really use any flavorings you want in these potatoes


  • 6 medium sized russet potatoes
  • 2 large heads of garlic, roasted and pureed
  • 1/2 cup butter, melted
  • 2 cups sour cream
  • 1 cup sharp Cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated
  • kosher salt and fresh ground black pepper to taste


  • Preheat oven to 350°
  • Bake potatoes until tender all the way through
  • When cooked, cut off the top 1/2" of each potato and gently scoop out the insides into a large bowl (it is better to scoop them out when they are hot, I fold a towel in half three times to protect my hands), reserve the skins (be careful not to break the skins)
  • Add the butter, garlic and sour cream to the potatoes and mash thoroughly (do not whip, you do not want them smooth, you want some texture)
  • Fold in both cheeses and season to taste with kosher salt and fresh ground black pepper
  • Fill the empty skins with the potato mixture and mound it about 1/2" above the top of the skin
  • Place the potatoes on a cookie sheet on the center rack of your preheated 350° oven and bake for about 45 minutes or until a 160° internal temperature has been reached.

Categories: Dinner  Main Dish  Potato  Vegetarian 
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