These are hearty and filling. In fact, they could almost be a meal by themselves, but we never do that because they complement so many other things.
… but I digress. Let’s stay focused on the potatoes.
Preheat the oven to 425 degrees F.
HINT: Place a sheet of foil on a separate rack under the potatoes (DON”T set them on the foil, as you want air to flow around them.) This will catch any melting grease that drips from the skins, and saves you from having to clean the bottom of your oven. You’ll thank me.
- 2-3 large russet potatoes
- Oil or shortening
- 1/3 cup butter
- ½ cup milk
- 1 cup shredded cheese
- Salt and pepper to taste
- 3 green onions, sliced (reserve a tablespoon of the green slices for garnish)
- Preheat oven to 425 degrees F.
- Wash and dry the potatoes.
- Rub the skin with oil or shortening.
- Bake, unwrapped, for 45 minutes, or until soft.
- Sauté the onions in a teaspoon of butter for 3-4 minutes.
- Heat the milk and butter until the butter is melted.
- Slice each potato in half the long way.
- Working quickly so the potatoes don’t cook too much, use a towel or oven mitt to hold the potato, and scoop the pulp out of the skin. Take care not to tear the skin.
- Mash all the pulp, and mix in the milk/butter. Add the onions, ¾ of the cheese, and salt and pepper to taste.
- Scoop the mixture back into the shells.
- Sprinkle with remaining cheese, and garnish with green onion.
- Put back in the oven for 15-20 minutes, just until the cheese melts.