|8 oz / 250 ml||Cream cheese softened|
|1 cup / 250 ml||Shredded old cheddar cheese|
|1/2cup / 125 ml||Sour cream|
|1/3cup / 83 ml||Optional chopped onion|
|2 tsp / 20 ml||Salt|
|1/2 tsp / 5 ml||Pepper|
|4-8||6 ounce russet potatoes|
|1/2 tsp / 2.5 ml||Chives (optional garnish)|
|1/2 tsp / 2.5 ml||Cooked bacon bits (Optional garnish)|
DirectionsPosition rack in center of oven; preheat to 375°F. Wash and gently oil potatoes Wrap potatoes in tinfoil Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45-60 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato (lengthwise). Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.
This potato recipe is brought to you courtesy of Jennifer S.