1 medium Potato~washed
Poke two holes in the top of the potato. You don't want to poke all over the place because you are going to be re stuffing these potatoes.
I microwaved the potato for 5 minutes and it was perfect. You want the potato to be soft and not squishy.
Cool for about 10 minutes and then very gently slice off the top of the potato. Don't go deep, you just want enough off to be able to scoop out the inside.
Scoop out the inside, being careful not to tear the skin or go too deep. You want a light layer of potato around the shell so it holds its shape.
If you're making a bunch of these, pull out your mixer. If you're making only one or a two, use a fork to mash the potato.
Add
1-2 T Butter and Sour Cream
2-3 T of shredded Cheese~I used Colby Jack Mix
1/4 t Garlic Powder, Pepper and Salt
1/4 t Parsley, Thyme or dill..optional for extra flavor and color
Taste and make sure there is enough salt. Now, you can get fancy and get a pastry bag and stuff these potatoes or you can spoon the mixture back in. I opted for option B.
Wrap up in foil leaving some room for steam to help the cause and make sure it's sealed well. Put on a medium grill for 30 minutes (45 if you are taking them from the fridge) or 350 oven.
OR if you're making a bunch. You can put them on a cookie sheet to bake, turn on the broiler for a minute at the end to crunch up the top.
Cut the top off your slightly cooled potato like this
Hollow out your potato, you don't have to get crazy, it's ok to leave some potato around the edges
Mash up the potato and mix in the good stuff.
Put your stuffing back into the potato. You might have just a bit left over
Seal up tight but leave the foil a little bit tented.
All done and I will admit that it could be prettier with some parsley or paprika but if we're going for taste...these work, I promise
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