My cousin makes these several times a year and hers are good but sometimes a little dry so I thought rather than cream cheese and butter maybe adding some sour cream would make them delicious. But it also depends if you freeze them. In my experience that dries them out a little.
4 baking potatoes (about 2 pounds)
¾ cup sour cream
6 tablespoons butter, softened
2 ounces cream cheese, softened
2 green onions, chopped
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon thyme
¼ cup milk
¾ cup grated Cheddar cheese
1-2 chopped jalapeno (optional)
- Poke potatoes once with a knife and bake in a 400 degree oven for 1 hour our until tender.
- When cool enough to handle, cut potatoes in half lengthwise and spoon out the inside and place in a large mixing bowl. (Leave about a ¼ inch of the flesh of the potato still intact around the edges.) Set skins in a large baking dish.
- Add sour cream, butter, cream cheese, onions, salt, pepper, thyme, and milk to the potatoes and mash (use an electric hand mixer) until light and smooth (add more milk if needed).
- Fold in cheese and jalapenos, then spoon mixture into potato skins.
- Sprinkle with paprika for garnish.
- Place in fridge until ready to bake. Bake for 20 minutes at 350 degrees F.
You can freeze these, as I said, but if you plan to freeze them I would up the milk a little to prevent dryness.
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