These are yummy treats! Not at all low fat, 1 potato could probably feed 4.First, slice a big russet potato in half lengthwise. Put pats of butter under each cut side and bake at 375º for 45 minutes. Allow to cool for 10 minutes until cool enough to handle. Scoop out potato and into a bowl. Try to maintain a 1/4" edge on the potato shell.
Put the shells back in the oven and bake at 500º for 10 minutes, to crisp them up.
Meanwhile, add a large pat of butter, scoop of sour cream, handful of cheddar cheese and sprinkle of green onion. I used a hand-held beater to whip up the mix really fast.
Put stuffing in shells, top with more cheese and bake a little longer until cheese melts.
Allow to cool because they'll be piping hot! Enjoy!
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