INGREDIENTS2 russet potatoes
2 tbs unsalted butter
3 green onions diced small
1/2 cup sour cream
1/4 cup milk
1/4 cup cream cheese / softened
1/2 cup cheddar cheese
1 teaspoon JF Universal, JF Spicy Salt or JF Curry Salt
Fresh ground black pepper
PROCESSPreheat oven 400
Clean and dry your potatoes. Rub them with canola oil and place on baking sheet. Bake for 1 hour at 400.
Place butter, sour cream and cream cheese in a large mixing bowl. Once potatoes are out of oven let cool so you can handle them. Slice in 1/2 with a sharp knife getting a clean cut through the center. Carefully scoop out the interior of the potatoes into the mixing bowl over the contents. Leave a very slight edge so the potatoes don’t collapse, careful not to tear the edges while scooping.
Using a potato masher, mash the ingredients adding milk to soften. You want a slightly chunky consistency not perfect mash. Add green onion, cheddar cheese, salt and pepper and mix well. Check seasoning and adjust where needed.
Bake at 350 until heated through and cheese is melted. Serve immediately.
Don’t try on jeans after eating.