•  8 redskin potatoes
  • Olive Oil
  • Sea Salt
  • 1.5 cups shredded cheddar cheese
  •  1/2 cup green onion chopped
  • 1/2 cup light sour cream
  • 1/4 cup milk
  •  2 tablespoons melted butter


Preheat oven to 375*. Wash potatoes. Poke a couple holes with a fork in the tops. Place in baking dish, drizzle olive oil over all potatoes and sprinkle with sea salt. Bake for 1 hr 20 min until tender and let cool. When cooled carefully cut out the tops and take a small spoon and hollow out each potato. Save the inside of each potato and place in a mixing bowl. ( When scooping out make the walls an inch thick for they are still sturdy). Now in mixing bowl with potato insides, add shredded cheddar cheese, green onion, melted butter, sour cream, milk and salt and pepper to taste. Now beat with an electric hand mixer for 2 minutes till creamy and combined. Spoon back into potato shells and bake for another 10 minutes.

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