Potato, cheese, sour cream, whats not to love?? Perfect football food. And even though our Patriots blew it big time, we will still watch the super bowl. Mostly because I like the food.....
I bake these 3 times, it gives you the crunchy skin without having to fry them.
8 Russet Potatoes, scrubbed clean
1 cup sour cream
2 cups grated monterey jack cheese
2 scallions chopped
vegetable oil
kosher salt
Preheat the oven to 425 degrees. On a foil lined baking sheet place the cleaned potatoes. Drizzle with oil and then with your hands rub the potatoes to coat them. Sprinkle generously with the kosher salt and again rub the salt all over to coat them. Place in the oven for 45 minutes, until fork tender.
Remove from the oven and let cool until you can handle them.
Cut each potato in half, lay back onto cookie sheet.
Scoop out the center of the potato, leaving none or a little bit of the potato in the skin, your preference.
Place the potatoes back in the oven for 10-15 minutes. Just to crunch up the skins a bit more!
Remove from oven and top with each with 2 tablespoons of cheese. Put back in the oven for 5 minutes, until cheese is melted and gooey!
Remove from oven and place on serving platter. Top with 1 Tablespoons of sour cream and sprinkle on some scallions!
Enjoy!!
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