I have been struggling with potatoes for years. I used to cook them in the microwave, but there were always hard sections in the potato and the skin was tough. I was lucky to be able to eat two thirds of the potato. But now I’ve found success with this recipe. Not only are the potatoes delicious, but they reheat and are wonderful the next day. Plus they are very versatile. You may top them with ground beef, vegetables, chili, or where ever your imagination takes you. Plus this is a great recipe for people that just learning how to cook. You may take them to a potluck, and just do the final broil there. Believe me, it’s worth the hour in the oven.
TOTAL TIME: 1 hr, 30 min
ACTIVE: 20 min
INACTIVE: 70 min
SERVINGS: One half potato for each person
- Sheet pan
- Mixing bowl
- Several large russet potatoes
- Olive oil
- Salt, pepper
- Garlic powder (optional)
- Chili powder (optional)
The stuffing may include:
Butter, sour cream, cheese –
all non-dairy of course.
Prehead the oven to 425. Sprinkle salt, pepper, garlic powder, and chili powder generously. Clean the sheet pan.
Place the potatoes directly on the rack. Place the sheet pan on the rack under the potatoes. Bake the potatoes for 1 hour. They should feel soft when you squeeze them. Be sure to do this with an oven mit.
Cool & Scoop
Let the potatoes rest about 10 minutes. They are easier to work with when they are cooler. Cut them in half and use a spoon to scoop out the inside of the potatoes.
Mash the potato filling in a bowl. Add non-dairy butter, sour cream, cheese, salt and pepper. Put the filling back into the potatoes.