is one of the recipes that has been provided by
Sharon Vieson. I asked Sharon to tell me a little
bit about herself. This is what she had to say:
"I used to
own my own catering business but have since
retired. I lived on the East coast of the US
for most of my life but 19 years ago moved to
California and that's where I'm staying. Not
big on baking but love to cook. My recipes
have all been tried and tested and I hope you
This is what Sharon
said about this recipe:
"I made them
the other night (made some small changes) and
they really turned out great. To vary the flavor
a bit, try substituting other types of cheese,
such as Gruyere or Fontina (I use a mixture
of gruyere and fontina), for the cheddar.
Yukon gold potatoes,
though slightly more moist than russet, gives
these potatoes a buttery flavor so you can use
them as a substitution. (I've used both)."
4 russet potatoes
(7-8 oz. each), scrubbed, dried, and rubbed
lightly with vegetable oil (I use olive oil)
4 oz. sharp cheddar cheese, shredded (about
1/2 cup sour cream
1/2 cup buttermilk
2 Tblsp. unsalted butter, room temperature
(I use 4 Tblsp. and lessen the sour cream
just a little)
3 medium scallions, white and green parts
sliced thin (about 1/2 cup)
1/2 tsp. each salt and pepper
1. Adjust oven rack to upper middle position and heat
oven to 400 degrees. Bake potatoes on foil lined
baking sheet until skin is crisp and deep brown
and skewer easily pierces flesh, about 1 hour.
Setting baking sheet aside, transfer potatoes
to wire rack and let sit until they are cool
enough to handle, about 10 minutes.
2. Using an oven
mitt or folded kitchen towel to handle the hot
potatoes, cut each potato in half so that blunt
sides will rest on work surface. Using a small
dinner spoon, scoop flesh from each half into
medium bowl, leaving a 1/8 inch to 1/4 inch
thickness of flesh in each shell. Arrange shells
on lined sheet and return to oven until dry
and slightly crisped, about 10 minutes. Meanwhile,
mash potato flesh with fork until smooth. Stir
in remaining ingredients, including ground black
pepper to taste, until well combined.
3. Remove shells
from oven and increase oven setting to broil.
Holding shells steady on pan with oven mitt
or towel-protected hand, spoon mixture into
crisped shells, mounding slightly at the center,
and return to oven. Broil until spotty brown
and crisp on top, 10 - 15 minutes.
Allow to cool for 10 minutes. Serve warm.
6 to 8