Ingredients
- 3 Russet Potatoes
- 2 Tablespoons of Butter
- 2 Tablespoons of Sea Salt
- 4 Teaspoons of Sour Cream
- 1 Tablespoons of Parmesan Cheese
- 2 Sprigs of Fresh Scallions
- 1 Tablespoons of Olive Oil
- Salt and Pepper to Taste
Instructions
- Rinse the potatoes under water and pat dry.
- Put the potatoes on sheet pan and rub with olive oil and sprinkle sea salt.
- Cook in the oven at 400 degrees F for 50 minutes.
- Let cool for 15 minutes and cut potatoes in half (lengthwise).
- With a spoon scoop out the potato, leave a ¼ inch on the potato.
- Take your potato innards and put them in a mixing bowl, add a pinch of salt and pepper.
- Add the butter and mix using a hand mixer or stand mixer, mix for 1 minute.
- Add sour cream, parmesan cheese, mix for another 1-2 minutes.
- Make sure the potatoes are lump free and they taste good.
- Add the scallion (green onion) and fold into the potatoes.
- Spoon the filling into the potato, if you want to add a fancy look use a star tip and pastry bag and pipe on potatoes.
- Sprinkle with paprika and bake in 400 degrees F oven for 15-17 minutes until the top is a nice golden brown.
Watch How To Make It
