14 russet potatoes
1 lb. butter
16 oz. sour cream
Green onions, tops only
8 servings instant potatoes
Salt & Pepper
Sharp cheddar, shredded (just a couple handfuls go in the mixture)
Bacon on top if you want
Bake the potatoes for one hour and 15 minutes at 425. Remember to first poke them with a fork a few times. The shell should be crispy and firm. Cut in half lengthwise. Make sure you cut them the so you have a potato “bowl” and scoop all of the potato into a mixing bowl. Make the instant potatoes according to the directions. Add the instant potatoes and the rest of the ingredients to the mixing bowl, except the toppings. Mix until desired texture. Add salt and pepper to taste. Scoop mixture into potato shell, slightly mounded. Add toppers, parmesan first then paprika. Add bacon right before baking second time. Bake the potatoes again at about 375-400 for 20 minutes.
Makes 28 potatoes. I know this is a lot but this family recipe has always been used for large family functions. They are a hit! You can easily adjust the recipe for less people.
*Note: I use a 4.5 quart KitchenAid mixer and have to make the potatoes in 2 batches. There is not enough room in the mixer for this entire recipe.