Bake Oven Environment
- Russet potatoes
- 1/2 cube unsalted butter, cubed
- 1 cup sour cream
- 1 cup cheese, grated any melting cheese will work, sharp cheddar, provolone or dry jack
- 1/4 cup chopped chives
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup parmesan cheese, grated
Wash and pierce potatoes with the tip of a knife in several places. Place on a sheet pan and into an oven. Bake the potatoes for about 1 hour, turning them over half way through, or until soft when pierced with a small knife.
While the potatoes are hot, cut them in half lengthwise. Put one half at a time on a kitchen towel and into the palm of your hand. With a spoon, gently scoop out the potato leaving a 1/4 inch shell. Place the shell on a sheet pan and the scooped potato in a bowl. Proceed with the remaining potatoes.
Mash the still warm potatoes with a potato masher or large fork. A few lumps are ok. Add the butter and stir gently until it melts. Add all the other ingredients except for the parmesan and stir to incorporate.
Divide the potato mixture evenly into the shells and sprinkle with the parmesan cheese.
Place into an oven regulated to a roasting environment. Cook for about 10 minutes if the potatoes are room temperature or until heated through and beginning to brown. If the potatoes have been refrigerated, cook for about 15 to 20 minutes.