Yield: 4 Portions

Ingredients:

• 2 each.         Russet potatoes
• 30 g.             Butter, whole
• 30 ml            Vegetable oil
• 1/5 bunch     Green onion, cut up
• 60 ml.            Sour cream
• 1 small brick Cheese (your choice), grated

Method:

1. Preheat a conventional oven to 350 degrees
2. Wash potatoes thoroughly under cold water with a stiff brush
3. Dry, then poke eight to twelve deep holes in the potato to allow moisture to escape
4. Roll in oil and place on a baking rack; sprinkle with salt
5. Place the tray of potatoes on the middle rack inside the oven
6. Baking time varies based on the size of the potato; this process usually takes about one hour with a large potato. The skin should be crisp and the insides tender to the touch
7. When the potato is finished cooking, remove from the oven and cut each potato in half
8. Scoop out the insides, keep both the skin and mash
9. In a small bowl, add mash, green onion, and sour cream and mix well together
10. Spoon filling back into potato skin shells
11. Cover generously with grated cheese of your choice and put back in the oven until hot and the cheese is a very light brown

Notes:

• Some people prefer chives over green onion, use the same amount of chives as you would green onion for this recipe
• Bacon bits in the mash or on top before the cheese goes on is a great addition
• For cheese lovers, add grated cheese to the mash mix before refilling the skin shells. The heat will be enough to melt the cheese inside the shells and on top